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.

Department Summary:

Michigan Dining comprises nineteen on-campus cafes and markets, ten residential dining halls, a line of Blue to Go foods, the Campus Bakeshop and the Michigan Catering unit. Our 500 professional and 1,500 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.

Position Summary:

The Dining Contract Manager provides comprehensive leadership and oversight for all procurement activities within the Dining Department. This role serves as the primary liaison between internal and external stakeholders, ensuring effective communication and coordination. Key responsibilities include managing food, beverage, and equipment procurement, and supporting departmental initiatives focused on sustainability and diversity. The position also involves coordinating bid specifications, ensuring compliance with campus sustainability goals, and conducting product research to support culinary and equipment systems. Additionally, the role is responsible for annual equipment purchasing and maintaining accurate inventory records. Successful candidates will demonstrate strong organizational, communication, and problem-solving skills and will be expected to thrive in a dynamic, fast-paced environment while supporting various university departments in managing procurement, contracts, and nutrition-related systems.

Position Responsibilities

(primary responsibilities and duties expected in this position totaling 100% allocation):

Operational Leadership (30%)

• For complex procurement issues, serve as Dining's liaison to internal & external stakeholders for food, beverages, supplies, equipment, and services
• Establish an environment of team and individual accountability
• Support Dining departmental initiatives, including student engagement and sustainability
• In collaboration with Dining directors and managers, student life staff, administration, and others, plan and direct the administrative, operational, and developmental activities of departmental management systems, including contracts and procurement for food, beverages, supplies, equipment, and services used by Michigan Dining
• Serve as a liaison between Michigan Dining and Student Life and other university departments. This includes, but is not limited to, Housing, Student Life Tech Solutions (SLTS), Student Life Business & Finance (SLBF), Capital Projects, and Student Life Facilities

Dining Department Procurement and Contract Administration (30%)

• Keep Dining units informed about changes in product availability, suppliers, and other key information
• Communicate product recall information in collaboration with Dining's Senior Safety Specialist and UM's Environmental, Health & Safety department
• Support food program procurement decisions for the department, with collaboration from the Culinary Director and operational directors, and other Dining team members for food, beverages, supplies, equipment, and services
• Facilitate food system production controls and maintain accurate records for ordering
• Coordinate the formulation of bid specifications for food, beverages, supplies, equipment, and services
• Serve as the Dining department liaison to UM Central Procurement and Student Life Business & Finance (SLBF) Procurement
• Collaborate with Dining Sustainability staff to support and advance the campus sustainability goals related to procurement.

Culinary & Equipment Systems Support (20%)

• Coordinate product research and audits of product testing completed by Chefs
• Dining coordinator for the annual equipment purchasing process in collaboration with SLBF Procurement
• Develop and maintain an accurate record of all Dining capital equipment purchases and tracking
• Act as the Dining department coordinator between Dining & the University for bi-annual capital equipment inventory

Collaboration (20%)

• Demonstrate hands-on management, proactive leadership, and the ability to achieve high-quality, timely results and customer service standards
• Provide clear direction, communicate expectations, and ensure tasks are completed on time and to quality standards
• Foster a positive work environment, encouraging teamwork and collaboration
• Conduct regular team meetings to discuss performance, goals, and any challenges

The list must have the qualifications needed to be considered for this position.

• Bachelor's degree in supply chain management, hospitality management, business administration, or a related field, or an equivalent combination of education and experience.
• Minimum of 3-5 years of progressive experience in team leadership roles, procurement, and administrative management of supply chain.
• Minimum 2-3 years of supervisory experience, which may include student/temporary staff
• Experience with start-to-finish Request for Proposal processes.
• Experience in fiscal management.

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 4/1/2026 or after, 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.

Relocation will not be offered for this role.

Position Responsibilities Criteria

(leadership and behavioral qualities expected in this position):

• Demonstrates personal and professional commitment to diversity and a solid understanding of and appreciation for cultural, ethnic, and individual differences
• Excellent communication, interpersonal, and organizational skills.
• Demonstrates ability to problem solve and be adaptable in a fast-paced environment.
• Demonstrates ability to manage multiple priorities and navigate change effectively.

Financial/Budgetary Responsibility:

Responsible for the financial data, accuracy, and auditing information included in the Dining Applications. Manage the invoice reconciliation process and update as applications and systems improve. The average annual spend estimated for food, paper goods, and chemicals is $20 million.

Working Conditions:

Must be flexible and able to adapt to change in a fast-moving, intense work environment. This individual is considered a critical employee and will be required to come to campus in the event of emergencies. This position is primarily required to work on campus, with some hybrid work as approved by their supervisor.

Physical Requirements:

May be required to be in a stationary position for long periods and move quickly to assist with events and service in our dining halls, cafes, markets, and at catering events as needed.