Shaw Dining Services Assistant Manager

Working/Functional Title

Shaw Dining Services Assistant Manager

Position Summary

You will direct the food service staff in the preparation and service of food in a residence hall serving unit ensuring high-quality culinary standards exceptional customer service and a welcoming environment for students staff and guests.

• Staff Leadership & Direction: Directs the food service staff in preparation and service of food in a residence hall serving unit including student employees on-call workers and full-time personnel.
• Production & Quality Control: Monitors daily food production and presentation to ensure that meals are served in conformance with prescribed menus recipes and quality standards.
• Staff Development: Implements comprehensive training programs for support staff regarding food safety station operations and equipment usage.
• Customer Relations: Receives customer concerns or suggestions and proactively resolves them to maintain high satisfaction levels.
• Safety & Compliance: Enforces strict health safety and sanitation standards (ServSafe) across all kitchen production and dining areas.

All positions in RHS are designated as critical 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.

Minimum Requirements

Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Hotel Restaurant and Institutions Management Business Administration Dietetics Food Systems and Economics Management or Nutrition; one to three years of related and progressively more responsible or expansive work experience in customer relations food service practices sanitation and safety procedures familiarity with food preparation equipment accounting skills and supervisory and managerial experience; or an equivalent combination of education and experience.

Desired Qualifications

• Core Hospitality Experience: Proven experience in food handling and high-volume food service production.
• Catering & Events: Demonstrated success in banquet coordination as well as planning designing and setting up special events.
• Equipment Knowledge: Familiarity with commercial food preparation equipment and safety procedures.

Equal Employment Opportunity Statement

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.

Required Application Materials

Resume

Work Hours

Monday off Tuesday through Friday 1:30 p.m. - 10:00 p.m. Saturday and Sunday 2:30 p.m. - 11:00 p.m. alternating weekends off.

Website

Bidding eligibility ends September 15 2026 at 11:55 P.M.