"Senior General Manager"

Department Summary

Michigan Dining comprises nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 500 full-time and 1,300 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations. Michigan Dining is actively growing and will open a new operation in the fall of 2026; new positions may be located in the new facility or existing locations, as business needs evolve.

Position Summary

Leads a team of professional, bargained-for, and student staff in providing an exceptional dining experience for students and other guests in a large residential dining facility serving more than 25,000 meals per week. Provides operational and strategic direction to all back-of-house and front-of-house staff.

Management and Leadership (45%)

• Supervises approximately 12+ professional staff, 75+ bargained-for staff, and 125+ student staff.
• Provides operational and strategic guidance to all unit staff.
• Hold self and team accountable for expectations and standards as well as department goals and objectives.
• Clearly articulates expectations; provides ongoing performance assessment and feedback.
• Directs managers and chefs in the development of appropriate staffing schedules.
• Represents Campus Dining to students, faculty, staff, and guests in a positive and professional manner.
• Support departmental initiatives, including student engagement and inclusive excellence.
• Leads staff in continuous improvement of dining experience; recommends new food concepts, programs, and services.
• Clearly articulates expectations; conducts unit-level trainings, meetings, and orientation sessions; provides ongoing performance assessment and feedback. Works with the General Managers and Executive Chefs to implement Dining's program efforts. Builds morale and emphasizes teamwork and engagement.
• 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.

Administration (20%)

• Ensures consistency, quality, and appealing presentation of food.
• Oversees staff responsible for nutrition signage and consultations with students with special diets.
• Anticipates, addresses, and resolves customer service issues.
• Collects feedback from students and guests; meets with Residence Education staff and student groups.
• Oversees staff engaged in administrative duties, including HR, management, and financial reporting.
• Ensures that kitchen equipment and facilities are in working order.
• Recommends new and/or revised policies, procedures, and standards.
• Oversees hiring processes, including interviewing applicants and recommending candidates for hire.
• Evaluates and recommends capital improvements, maintenance projects, and equipment purchases.
• Trains and supports the unit team to ensure that: a variety of service styles are used to maximize efficiency for labor; trains and supports the unit teams to ensure that customer service and guest engagement are at the forefront of operational focus.

Sanitation & Safety (5%)

• 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.

Financial Oversight (20%)

• Develops and oversees a budget of at least $17 million.
• Monitors budgeted food and labor costs; regularly reviews budget status with staff; reviews and analyzes financial reports and creates an appropriate plan in response to changes; and ensures staff know their roles and expectations.
• Forecast and project current year models.

Human Resource Management (10%)

• Participate in, and lead out, the recruitment, selection, training, development, evaluation, and discipline of food service management, supervisory, and support staff.
• Maintain positive working relationships with AFSCME leadership and employees. Has a working knowledge of bargaining agreements and ensures management decisions at all levels comply with the agreed-upon policies and procedures.
• Special projects and other duties as assigned.

Required Qualifications

• Bachelor's degree in hospitality management, business administration, dietetics, nutrition, culinary arts, or a related field, or equivalent combination of education and experience.
• Minimum of five to seven years of management experience.
• Experience managing a bargained-for workforce.
• Knowledge of culinary budget management.
• Knowledge of basic computer applications such as word processing, spreadsheets, e-mail, and the internet, and the ability to use menu management systems.
• Ability to communicate effectively in both written and verbal form; excellent customer service skills.
• ServSafe certified within 60 days from the date of hire as a condition of employment. If the certification is not acquired within 60 days, employment will be terminated. Certification must be maintained as a condition of employment.

Desired Qualifications

• Management experience in college/university food service or other high-volume food service.
• Two years of culinary experience.
• 3+ years managing revenue above $10M.
• Competencies include: Drive for Excellence, Innovation, Business and Industry Knowledge, Strategic Planning & Leadership, Operational Management, Fiscal Stewardship, Customer Satisfaction and Communication, Human Resource Management & Development, Working with Diverse Constituencies, Sustainability, Technology.

Working Conditions

• Able to work a flexible schedule, including evenings and weekends throughout the year.
• This position is classified as a critical employee and will be expected to be on site during any emergency closure of the University.

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.

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. Salary may vary depending on qualifications, experience, and education of the selected candidate. Relocation will not be offered for this role.