Assistant Director of Residential Dining

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How to Apply

A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Job Summary

Department Summary:

Michigan Dining comprises 20 on-campus cafes and markets, ten residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 600 full-time and 1,500 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.

Position Summary:

The Assistant Director of Residential Dining provides strategic and operational leadership for multiple high-volume residential dining operations serving approximately 15,000-40,000 meals each week. The position leads a large, multi-level workforce of professional, bargained-for, and student employees, and is responsible for creating an exceptional dining experience through consistent service, culinary quality, employee engagement, operational excellence, and sound financial stewardship.

Working closely with General Managers, Executive Chefs, and campus partners, the Assistant Director establishes priorities, develops leaders, strengthens accountability, and ensures alignment with Michigan Dining's values. The position oversees an annual operating budget of approximately $15-$30 million and provides direction related to staffing, labor and food costs, safety and sanitation, guest experience, equipment and facilities, and continuous improvement. The Assistant Director also serves as a visible representative of Michigan Dining, building strong relationships with students, employees, and university partners while advancing dining programs and services

Responsibilities*

Food Service Leadership (50%)

• Supervises and directs approximately 12-20 professional staff, 50-100 bargained-for staff, and 100-400 student staff.

Provides operational and strategic guidance to all unit staff to support Dining's vision and goals.

• Clearly articulates expectations; conducts unit-level trainings, meetings, and orientation sessions; provides ongoing

performance assessment and feedback, holding self and team accountable for expectations and standards as well as

department goals and objectives; works with the General Managers and Executive Chefs to implement Dining's program

efforts. Builds morale and emphasizes teamwork and engagement

• Oversees hiring processes, including interviewing applicants and recommending candidates for hire.
• Represents Campus Dining to students, faculty, staff, and guests positively and professionally.
• Establish an environment of team and individual accountability.
• Maintains service and culinary concept standards and procedures through training and daily formal and informal

inspections; ensures consistency, quality, and appealing presentation of food through random inspections

• Leads staff in continuous improvement of dining experience, recommends new food concepts, programs, and services.
• Oversees that the unit's management team maintains the Patterns of Management as their focus to ensure:
• A high-quality guest experience
• Visible training for AFSCME staff that focuses on technique and quality assurance
• Exhibits desired behaviors in customer service and guest engagement

Financial Oversight (20%)

• Develops and oversees a budget of approximately $15 to $30 million.
• Monitors budgeted food and labor costs; regularly reviews budget status with staff; reviews and analyzes financial reports.

Directs managers and chefs in the development of appropriate staffing schedules using a zero-based scheduling process

• Manages cash handling and inventory control procedures.
• Forecast and project current year models

Service and Administration (20%)

• Anticipates, addresses, and resolves customer service issues.
• Collects feedback from students and guests; meets with Resident Education staff and student groups.
• Oversees staff engaged in administrative duties, including HR, management, and financial reporting.
• Recommends new and/or revised policies, procedures, and standards.
• Trains and supports the unit team to ensure that:
• A variety of service styles are used to maximize efficiency for labor
• Customer service and guest engagement are at the forefront of operational focus

Sanitation & Safety (10%)

• Enforces proper sanitation standards in compliance with regulations, OSEH, and HACCP policies and U-M standards;

maintains HACCP records.

• Ensures that all employees are compliant with mandatory health and educational requirements.
• Ensures that all employees are uniform compliant
• Ensures a safe work environment that includes education on proper safety and ergonomic techniques, as well as provides supplies to ensure employee safety as required.

Perform other duties as assigned.

Required Qualifications*

• Bachelor's degree in hospitality management, business administration, dietetics, culinary arts, nutrition, or a related field, or

an equivalent combination of education and relevant experience.

• Five or more years of progressively responsible leadership experience in high-volume food service, hospitality, dining, or a

similarly complex service operation.

• Experience overseeing operations across multiple locations, service areas, shifts, or functions, including responsibility for

staffing, service delivery, food quality, and operational performance.

• Experience managing budgets and using financial and operational information to monitor labor, food, inventory, or other

operating costs and make resource decisions.

• Knowledge of food safety, sanitation, workplace safety, and quality-assurance practices in a food service or hospitality

environment.

• Obtain and maintain ServSafe Manager certification within 60 days of hire

Modes of Work

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

Additional Information

This role may have reporting obligations under Title IX and Clery.

Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.

Selected candidates whose start date is between 4/1/2026 - 9/1/2026 will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.

Salary may vary depending on qualifications, experience, and education of the selected candidate.

#studentlife

Financial/Budgetary Responsibility:

• Develops and oversees a budget of approximately $15 to $30 million.
• Monitors budgeted food and labor costs; regularly reviews budget status with staff; reviews and analyzes financial reports.
• Directs managers and chefs in the development of appropriate staffing schedules using a zero-based scheduling process
• Manages cash handling and inventory control procedures.
• Forecast and project current year models
• Ensures that kitchen equipment and facilities are in working order. Evaluates and recommends capital improvements,

maintenance projects, and equipment purchases. Manages the replacement cycle of equipment for the current and future

state.

Working Conditions:

• Ability to work a flexible schedule with variable weekday hours, some weekends and holidays required.
• The Assistant Director is classified as a critical employee and will be expected to be on site during any emergency closure

of the University.

• Must have a current Driver's License issued within the United States, Canada or an International License that is translated into English and successfully complete the Motor Vehicle Record Check in accordance with the University of Michigan policy.

Physical Requirements:

Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 - 30 pounds.

Direct Reports:

• General managers
• Unit Executive Chefs

Application Deadline

Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled any time after the minimum posting period has ended.

U-M EEO Statement

The University of Michigan is an Equal Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants, including protected veterans and individuals with disabilities.