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.
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
This position is responsible for the overall day-to-day operation of one or more retail cafe, c-store, or pantry operations. Responsibilities include hiring, training, maintaining employee relations, and scheduling of AFSME employees and/or student employees. Also responsible for maximizing sales, menu development, food production standards, food safety compliance, product mix, cash handling, merchandising, inventory control, loss prevention, and store appearance. The Retail Store Manager is charged with achieving budgeted goals for sales, labor, expenses, and net profit for operations generating revenues between $500,000 and $1,500,000 or more.
Operational Leadership (40%)
Serve as a member of Michigan Dining Retail leadership team with responsibility for managing the administrative, operational, and developmental activities of one or more operations of Michigan Dining Retail.
Implement the operational policies and procedures, food production standards and methods, and menu/product category guidelines for assigned retail operations.
Manage the implementation of objectives and short and long-term programs for Michigan Dining Retail consistent with the comprehensive strategic planning, goals and objectives of the
University, Student Life and Dining Services.
Implement plans focused around operational improvements, renovations, and changing retail trends to respond to the needs and expectations of faculty, staff, and students that patronize our retail units.
Manage the operations of one or more retail units by supporting supervisory, AFSCME and student staff.
Administer and maintain health and safety standards in compliance with University, State and Federal codes and regulations.
Is current, fluent, and ensures use of CBORD Foodservice Suite (FSS) to manage inventory, purchasing, production, service records, recipes, menus and cost to ensure the most efficient use of labor and goods.
Is current, fluent, and ensures use of CBORD Eventmaster to manage event operations and billing accuracy for both internal department and external events and billing.
Is current, fluent and ensures use of POS systems and reporting.
Implement programs, policies and procedures in the areas of sustainability, inclusive excellence, student learning 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.
Human Resource Management (20%)
Manage the recruitment, selection, training, development, evaluation and discipline of retail staff.
Maintain positive working relationships with AFSCME leadership and employees.
Financial Leadership (15%)
Manages revenues and expenses, analyzes food, labor and administrative costs.
Assist in budget projections for assigned Michigan Dining Retail unit(s) for review and approval of the Michigan Dining Director of Retail.
Holds team accountable for adhering to the Money Management Policy, to include proper cash handling, financial, and accounting practices and procedures.
Manage operational budgets for assigned Michigan Dining Retail units and provide feedback to the Michigan Dining Director of Retail.
Utilize financial data and statistics to aid informed decision-making. Provide information to the Michigan Dining Director of Retail in the preparation of special and periodic reports for University administration.
Provide information to the Michigan Dining Leadership in the preparation of special and periodic financial reports for University administration.
Sanitation & Safety (15%)
In partnership with food safety specialist continually maintains and trains the staff in sanitary practices and procedures.
Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority.
Demonstrates and enforces Hazardous Analysis of Critical Control Points (HACCP) principles to include the supervision and maintenance of the sanitary conditions of food storage, production, serving and other front/back of the house areas.
Conducts routine inspection of preparation, storage, and service areas ensuring proper sanitation is maintained as well as the health and safety of dining guests and employees.
Ensures that all service equipment is operational and handled safely, reporting mechanical issues to appropriate member of management.
Planning and Communication (10%)
Assist in the development of projects and strategies using best industry practices to enhance current programs for students and clients that increase the perception of value, flexibility, responsiveness, convenience and accessibility of products and services including extended hours of service, improved and expanded menu/product category options, and continuing enhancement of the retail and cash operations.
Confer with and interpret Michigan Dining programs and services to students, faculty, staff and the public and university at large.
Plan and develop marketing efforts for retail dining utilizing the marketing department and other Michigan Dining operations.
Assist the Michigan Dining Director of Retail in evaluating the effectiveness of food service activities, and provide assistance and support in the implementation of organizational changes, policy and procedure revisions and new equipment applications to meet the constantly changing needs of the diverse population served.
Other duties as assigned.
Associates degree in Business, Food Service Management, or Culinary Arts from an accredited institution or a combination of some higher education and a minimum of five (5) years of related experience
Two (2) to four (4) years of operational experience in the retail or hospitality industry at the management level
Must be eligible to work in the United States of America
Previous experience working with a bargained for employee population
Computer literacy preferred; learn and effectively utilize computer software including Microsoft Excel and Word.
Bilingual communication skills
Previous merchandizing/marketing experience
Demonstrated oral and written English communication skills, including presentation skills
Demonstrated ability to manage and provide leadership for a diverse workforce
Ability to transport thirty (30) pounds, twist and bend frequently, ascend and descend stairs and work in a standing position for extended periods of time with or without reasonable accommodations
Ability to analyze financial and other data
Ability to anticipate and solve problems
Professional appearance, attire and demeanor; strong hospitality orientation
Demonstrated strong organization and time management skills
Demonstrated ability to maintain consistent and regular attendance
Demonstrated personal and professional integrity
Drive for Excellence
Business and Industry Knowledge
Strategic Planning and Leadership
Customer Satisfaction and Communication
HR Management and Development
Working with Diverse Constituencies
Must be able to work a flexible schedule with variable weekday hours. Some weekends and holiday work may be required
Position is considered critical employee and will be expected to be onsite during any emergency closure of the University
Ability to transport thirty (30) pounds, twist and bend frequently, ascend and descend stairs and work in a static position for extended periods of time with or without reasonable accommodations
Assistant retail managers, AFSCME, Students
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.
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.
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.