Dining Services Assistant Manager, Associate Manager, or Manager

Apply now Job No: 22069RP, 22107RP, 22181
Department: Residential Dining
Work Type: Staff - Full Time
Location: Main Campus (Houghton, MI)
Full Time / Part Time: Full Time
Categories: Management, Food Service

Department: Dining Services

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Michigan Technological University is an Equal Opportunity Educational Institution/Equal Opportunity Employer that provides equal opportunity for all, including protected veterans and individuals with disabilities.  

If you require any auxiliary aids, services, or other accommodations to apply for employment, or for an interview, at Michigan Technological University, please notify the Human Resources office at 906-487-2280 or mtujobs@mtu.edu.

Job Description Summary

Dining Managers are part of a highly collaborative and innovative Auxiliary Services team responsible for providing leadership and directing all aspects of the programs, operations, and facilities of Dining Services at Michigan Tech.

Dining Managers perform their duties with a commitment to the highest level of customer service and total satisfaction of all customers, including transforming the residential experience for Michigan Tech students.

Dining Services is looking for three individuals to manage and lead service excellence for Michigan Tech. The primary work locations will be in our high-volume residential service areas, but all managers will work across the dining enterprise including in the areas of retail, catering, and concessions as needed.

Qualified applicants will be considered for Assistant, Associate, or Manager positions based on experience and desirable qualifications.

Essential Duties & Responsibilities (other duties may be assigned)

1. Ensures the highest standards for quality, delivery, and cost related to daily operations, functions, and services focused on total customer satisfaction.
2. Manages assigned unit finances within established parameters to maintain a self-supporting and sustainable operation.
3. Contributes to budget development and regular review of revenues and expenses. Contributes to updating monthly year-end projections. Implements corrective measures as needed.
4. Manages and oversees procurement and inventory of food and equipment.
5. Collaborates with the Dining Services team to plan, develop, and implement menu concepts, recipes, and production methods.
6. Monitors food preparation methods, portion sizes, and presentation to ensure quality and customer satisfaction.
7. Continually receive, monitor, and assess customer feedback and respond in ways that increase satisfaction.
8. Follows University and departmental policies, programs, and procedures. Develops new operational policies, programs, and procedures as needed.
9. Follows University and departmental personnel policies; ensures proper hiring, training, scheduling, supervising, personal development, payroll, and corrective action in accordance with University guidance, best practices, and safety.
10. Responsible for the care and maintenance of all physical facilities and assets.
11. Maintains all customer safety and emergency policies and procedures.
12. Supports the oversight of daily service, working at multiple locations and a variable schedule including early mornings, late evenings, and weekends as needed.
13. Commits to learning about continuous improvement strategies and applying them to everyday work. Actively engage in University continuous improvement initiatives.
14. Applies safety-related knowledge, skills, and practices to everyday work.

Required Education, Certifications, Licensures (minimum requirements)

● High School diploma or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired.
● Must possess a valid driver’s license and meet Michigan Tech University’s vehicle use requirements.
● Ability to successfully complete Serve Safe Food Safety Certification, Allergen training, and Alcohol Service training within six months of the appointment.

Required Experience (minimum requirements)

● Supervisory experience in a food service and production setting.

Desirable Education and/or Experience

● Bachelor’s degree in hospitality management, culinary arts, food service management, business or a related field.
● Current ServeSafe food safety, allergen, and alcohol service certification.
● Experience with procuring food and supplies.
● Experience forecasting production.
● Experience hiring, training, scheduling, managing, and developing staff.

Required Knowledge, Skills, and/or Abilities (minimum requirements)

● Experienced computer user including Microsoft Office Suite and Google applications.
● Established history of providing excellent customer service.
● Excellent interpersonal and written/oral communication skills.
● Demonstrated knowledge of, and adherence to, all applicable OSHA and Michigan Food Code standards.
● Demonstrated ability to work independently.
● Demonstrated ability to work with accuracy and attention to detail.
● Demonstrated ability to professionally handle high-stress situations.
● Demonstrated ability to take initiative to solve problems.
● Demonstrated ability to use judgment when dealing with confidential information.
● Demonstrated ability to work effectively with frequent interruptions.
● Demonstrated ability to teach and train others.
● Demonstrated ability to work irregular hours, including evenings, weekends, and holidays.
● Demonstrated ability to communicate effectively across cultural boundaries and work harmoniously with diverse groups of students, faculty, and staff.
● Demonstrated commitment to contributing to a safe work environment.

Desirable Knowledge, Skills, and/or Abilities

● Experience as a food service manager or restaurant manager in a complex food service environment such as a college food service operation, high-volume restaurant, hotel or catering company.
● Demonstrated knowledge and experience in employee management including hiring, staffing, evaluating, directing, organizing, prioritizing, training, disciplining and complaint resolution.
● Skilled in analyzing information, problems, situations, practices or procedures.
● Experience in directing, organizing, and prioritizing workloads to meet required deadlines and department objectives.
● Skilled in working as a member of a team, promoting teamwork with peers, subordinates, campus and community members.
● Experience in establishing and maintaining cooperative working relationships, inviting and incorporating new information, accepting constructive criticism, and eliciting the cooperation of others.
● Experience with Point-of-Sale (POS) equipment, cash registers, and credit card readers.
● Skilled in communicating clearly and effectively in written and verbal format to achieve high productivity and efficiency.

Work Environment and/or Physical Demands

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This position requires evening and weekend work and may require long workdays.
Requires ability to lift in excess of 25 lbs

The noise level in the work environment is usually moderate but can be high at times.
Personal Protective Equipment such as gloves and goggles may be required if working in proximity of chemicals requiring such PPE.

Required Training and Other Conditions of Employment

Every employee at Michigan Technological University will receive the following 4 required trainings; additional training may be required by the department.

Required University Training:

  • Employee Safety Overview

  • Anti-Harassment, Discrimination, Retaliation Training

  • Annual Data Security Training 

  • Annual Title IX Training

Required Departmental Training: 

● Achieve and maintain ServeSafe certification
● Hazardous Communications
● Allergen Training
● Alcohol Service Training
● Bloodborne Pathogens
● Fire Prevention Plans

Background Check:

Offers of employment are contingent upon and not considered finalized until the required background check has been performed and the results received and assessed.

Other Conditions of Employment:

The successful applicant will be responsible for ensuring eligibility for employment in the United States on or before the effective date of the appointment. Visa sponsorship is unavailable at this time. This is not an E-Verified Position.

Full-Time Equivalent (FTE) % (1=100%)


FLSA Status


Appointment Term

12 months

Pay Rate/Salary

Negotiable. No less than $40, 000 (Assistant) $45,000 (Associate) or $50,000 (Manager)

Title of Position Supervisor

Director of Dining Services

Posting Type

Internal & External Posting

Special Instructions to Applicants (if applicable)

1. Provide and attach the contact information for at least three (3) professional references.
2. Provide and attach any relevant certifications such as food safety, allergens, alcohol service or other trainings.

Additional Information

Michigan Technological University is an Equal Opportunity Educational Institution/Equal Opportunity Employer, that provides equal opportunity for all, including protected veterans and individuals with disabilities. Applications from women and minorities are encouraged.

Required Education, Certifications, Licensures* (minimum requirements)

Advertised: Eastern Daylight Time
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