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Working/Functional Title

East Dining Complex Manager II

Position Summary

The Complex Dining Service Manager II is responsible for complete oversight of multiple dining halls and Holmes retail. Their primary focuses are maintaining a positive workplace culture, managing expenses, coordinating resources, and planning strategically for the future. Critical thinking, the ability to make decisions impacting others and strong written and verbal communication skills are essential for success.

Financial Responsibilities: Prepare budget and monitor monthly for progress; Reconcile operating statements, review Labor Distribution reports and monitor food and labor cost trends, adjusting spending as necessary.

Schedule regular cleaning and preventive maintenance of equipment and provide recommendations for replacement on 5-year plan.

Submit strategic proposals for venue and menu changes within operations. Consider food trends and flexible uses of space and equipment when making recommendations.

Review and update Long Range Asset Plan each year.

Floor Supervision and Training; Ensure workplace safety, sanitation and food handling standards are met.

Monitor food quality (taste, appearance, and aroma) and portion control.

Train and direct team to Deliver Outstanding Spartan Experiences.

Walk through operations daily, communicating with managers and team members. Always allow time to listen to employee concerns. Respond to guest requests and/or concerns in person, by phone or through e-mail.

Performance Management; Complete and document bi-weekly one on one meetings and annual evaluations with direct reports.

Ensure all team members complete virtual or in-person training sessions as scheduled, including yearly compliance and site-specific requirements.

Coordinate any disciplinary actions with Human Resources and ensure timely issuance. Represent Dining facilities and Holmes Retail in all union grievances.

Ensure all managers and chefs complete staff development plans for their direct reports and conduct documented (one on one) conversations that support team member development goals.

Administrative Responsibilities Assist with payroll process as needed; review files periodically to ensure proper documentation is saved. Approve management time usage in EBS.

Review, sign and submit evaluations for management team members.

Train and direct operations managers on following proper procedures and monitor for compliance.

Partnerships; Attend partner meetings, conference and CORE meetings as often as possible and delegate a replacement when unable to attend. Represent Culinary Services when interacting with other University departments.

Collaborate with a diverse group of partners, including Culinary Services Leadership, Student Life and Engagement, Academics, and the Off-Campus Community in decision-making and future operational planning.

Develop menu standards in collaboration with the Senior Executive Chef.

All positions in SLE 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.

Unit Specific Education/Experience/Skills

Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Business Administration or Hospitality Business; three to five years of related and progressively more responsible or expansive work experience in food product