Residence Hall Dining Services Manager

Michigan State University College of Engineering; East Lansing (MI); On-site; USD 52,000 - 72,000; Full time

Job summary

Michigan State University College of Engineering seeks a Shaw Dining Services Assistant Manager to lead the campus dining team in a residence hall unit, ensuring high-quality meals and excellent service for students, staff and guests.

You will direct staff, monitor meals to menus, implement training on food safety, and uphold ServSafe standards across all kitchen and dining areas. This role involves on-site supervision with occasional on-call shifts.

Qualifications

• Four-year college degree in Hotel Restaurant and Institutions Management or related field.
• 1–3 years of related supervisory experience in food service.
• Experience with sanitation and safety procedures (ServSafe).
• Familiarity with food preparation equipment.
• Strong customer relations and communication skills.

Responsibilities

• Directs food service staff in preparation and service of food in a residence hall unit, including student employees.
• Monitors daily production and presentation to meet menus and quality standards.
• Implements training programs on food safety, station operations, and equipment usage.
• Receives customer concerns and resolves them to maintain high satisfaction levels.
• Enforces health, safety, and sanitation standards (ServSafe) across all kitchen production and dining areas.

Skills

Staff leadership

Customer service

Food safety

Sanitation procedures

Supervisory experience

Communication

Education

Four-year college degree in Hotel Restaurant and Institutions Management

Business Administration

Dietetics

Food Systems and Economics Management

Nutrition

Job description

Michigan State University College of Engineering seeks a Shaw Dining Services Assistant Manager to lead the campus dining team in a residence hall unit, ensuring high-quality meals and excellent service for students, staff and guests.

You will direct staff, monitor meals to menus, implement training on food safety, and uphold ServSafe standards across all kitchen and dining areas. This role involves on-site supervision with occasional on-call shifts.