Assistant Director Retail Dining

University of Michigan - Ann Arbor, MI4.3

Full-time | Temporary
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Job Opening ID: 175124
Work Location: Ann Arbor Campus
Full Time/Part Time: Full-Time
Regular/Temporary: Regular
FLSA Status: Exempt
Organizational Group: Dsa Housing Services
Department: MI Dining - Residential Retail
Posting Begin/End Date: 7/10/2019 - 7/24/2019

Salary:Paid Time Off:
Career Interest: Hospitality

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 is comprised of twenty-one on-campus cafes and markets, nine residential dining halls, a line of Blue to Go foods and the Michigan Catering unit. Our 300 professional and 2000 student employees are committed to creative, healthy and nutritious foods, international cuisines and sustainability throughout all dining operations.

Job Summary

Oversees all operational and administrative activities of the Michigan Dining Retail C-Stores, Coffee Cafe's, Restaurants, and Pantries located throughout the University of Michigan Ann Arbor Campus. Manages multiple professional staff responsible for delivering established goals for Customer Service, Budgets, Inclusive Learning, Food Safety, Cash Handling, and Sustainability.

Responsibilities*
Operational Leadership (50%)

Serve as a member of Michigan Dining Retail leadership team with responsibility for implementing and directing the administrative, operational, and developmental activities of multiple operations of retail dining.
Assist in the planning, developing, and administration of operational policies and procedures, food production standards and methods, menu guidelines, and the development and growth of the Michigan Dining Retail brand.
Advise the Director of Retail in planning and implementation of short and long term programs for Michigan Dining Retail consistent with comprehensive strategic planning, goals and objectives of the University, Student Life and Dining Services.
Provide assistance and support in developing and implementing plans for operational improvements, renovations, and new construction to respond to the needs and expectations of faculty, staff, and students that reside inside and outside of the residence halls.
Direct the operations of multiple units through supporting supervisory staff.
Administer health and safety standards in compliance with University, State and Federal codes and regulations.
Participate in the analysis of current and future needs of Michigan Dining Retail Services.
Assist the Director of Retail in planning, directing, and administering programs, policies and procedures in the areas of sustainability, inclusive excellence, student programming and engagement, academic partnerships, and community engagement.
Establish an environment of team and individual accountability.
Support departmental initiatives including student engagement and Diversity, Equity and Inclusion.

Financial Leadership (20%)

Develops and monitors a budget of approximately 4 million.
Coordinate and direct money management policy, financial, and accounting practices and procedures. Holds team accountable.
Review with managers operating budgets and reports to monitor growth for Michigan Dining Retail.
Utilizes financial data and statistics to strategically review price points and menu mix for all products regularly.
Manages replacement cost of equipment for current and future state in partnership with other Dining departments.
Works in partnership with the Dining Senior leadership to develop new retail business.

Human Resource Management (20%) ..

Participate with the Director of Retail in the recruitment, selection, training, development, evaluation and discipline of food services management, supervisory and support staff.
Maintain positive working relationships with AFSCME leadership and employees.
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 provide supplies to ensure employee safety as required.

Perform other duties as assigned.

Other Requirements :
Special projects and other duties as assigned.
Required Qualifications*
Bachelor's Degree in hospitality management, culinary arts or dietetics, business administration, or related field.
Minimum of five of management experience in a high-volume food service operation.
Able to analyze and interpret financial and other data.
Experience with safety and sanitation, dining technology systems (CBORD preferred), vendor relations, and sustainability.
ServSafe certified within 60 days from date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment.
Able to legally work in the United States.
Desired Qualifications*
Ten years of management experience in college/university/restaurant food service.
Knowledge of higher education food services, including dining trends in college environments and innovative menu concepts.
Two to five years of experience as a chef and/or culinary experience.
Experience with a collective bargained-for workforce.
Understanding and leveraging financial acumen.
Additional Information
Actual salary commensurate with experience, education and equity factors.

Relocation will not be offered for this position.

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

Position Criteria:
Knowledge of culinary techniques, recipe and menu development, food ordering, budget management, commercial kitchen equipment, and supervision of kitchen personnel.
Knowledge of basic computer applications such as word processing, spreadsheet, e-mail and the internet, and the ability to use CBORD Food Service Suite modules or similar menu management systems.
Strong financial acumen; ability to monitor and maintain financial goals.
Ability to communicate effectively in both written and verbal form; excellent customer service skills. Demonstrated leadership; ability to build effective teams, coach and motivate others; ability to work with a diverse team.
Demonstrated ability to provide exceptional customer service.

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

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

Managers

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U-M EEO/AA Statement
The University of Michigan is an equal opportunity/affirmative action employer.