Senior General Manager

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 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

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 approximately 31,000 meals/week.  Provides operational and strategic direction to all back-of-house and front-of-house staff. 

Management and Leadership (45%)

• Supervises approximately 15 professional staff, 90 bargained-for staff, and 100-150 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 Diversity, Equity and Inclusion.
• 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 focus 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 is 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 provide supplies to ensure employee safety as required.

Financial Oversight (20%)

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

Human Resource Management (10%)

• Participate with the Directors in 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.

Other Requirements:

• Special projects and other duties as assigned.

• 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, spreadsheet, 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 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.

• 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 transport objects weighing 25 - 30 pounds.

Direct reports

• Unit management team

Selected candidates whose start date is after 4/1/2024 or before 8/31/2024 will not be eligible for the university FY 24-25 salary/merit plan unless otherwise notified.

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 position.

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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 anytime after the minimum posting period has ended.

The University of Michigan is an equal opportunity/affirmative action employer.

About University of Michigan - Ann Arbor

A great university is made so by its faculty and staff, and Michigan is recognized as one of the best universities to work for in the country. The Michigan culture is known for engaging faculty and staff in all facets of the university to create a workplace that is vibrant and stimulating.For two consecutive years, the Chronicle of Higher Education has placed U-M in its "Great Colleges to Work For" survey. In particular, the university earns high marks for strong relations between faculty and administrators, a collaborative system of governance, strong pay and benefits, and a healthy work/life balance.

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