Dining Services Manager II

Working/Functional Title

Dining Services Manager II

Monitors daily food production and presentation in order to ensure that meals are served in conformance with prescribed menus, recipes and quality standards. Maintains safety and sanitation standards in order to assure compliance with University, State and Federal codes and regulations. Interviews, recommends employment, schedules, and manages employee performance. Develops and implements training programs for support staff.

Prepares paperwork and reports in order to evaluate operational activities, provide unit marketing support, organize upcoming special events and to provide future records. Coordinates the use of computer programs for ordering and control systems. Assists designated supervisor in setting goals and determining a yearly budget, which is reviewed and adjusted on a monthly or other regular basis. Coordinates menu management and develops new menu items.

Receives customers' suggestions and complaints and resolves problems. Identifies the need for equipment, redecorating and furnishings in order to alert others of funding needs.

This position will assist in food production and Grub Hub order fulfillment. It is located at the Market in MSU Union and at Nucleus in Holmes Hall.

All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community.

Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Nutrition, Dietetics, Hotel Restaurant and Institutions Management, or a business related field; one to three years of related and progressively more responsible or expansive work experience in food/beverage preparation and presentation in a food/beverage operation closely related to the operation of the employing unit;

contract constraints and/or building maintenance; or an equivalent combination of education and experience.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Resume

Cover Letter

Three professional references

Primary hours Sunday through Thursday 3:00 p.m.

- 12:00 a.m., Friday and Saturday off. Hours may vary due to operations needs.

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