Working/Functional Title
Brody PM Dining Services Asst. Manager
Position Summary
The Brody Evening Dining Services Assistant Manager directs the food service staff to ensure high-quality food preparation and service within a residence hall unit. This role focuses on maintaining quality standards, training support staff, and ensuring an exceptional customer experience.
Key Responsibilities
- Direct food service staff in daily meal preparation and service.
- Monitor food production and presentation for quality and consistency.
- Ensure recipe compliance with prescribed menus and strict standards.
- Implement training programs to develop and support frontline staff.
- Resolve customer concerns and act on feedback to improve service.
As a division of Culinary Services and Residential and Hospitality Services, the Brody team proudly embodies the Residential and Hospitality Services (RHS) mission and values:
We empower all Spartans to succeed by creating holistic and engaging residential, culinary, recreational, and hospitality experiences that shape life outside the classroom and beyond graduation.
Belonging | We support the well-being of the community, inclusively, with care and respect.
Partnership | We embrace teamwork and collaboration, supporting each other and the community.
Stewardship | We take pride in doing what is best for current and future Spartans as stewards of the resources entrusted to us.
Learning and Development | We stay curious by exploring opportunities to learn and innovate.
Safety | We prioritize the safety of Spartans, striving to create environments that foster security and trust.
Culinary Services website: https://eatatstate.msu.edu/
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 conditions, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.
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
- Food service expertise: Proven experience in food handling and large-scale food service production.
- Event coordination: Experience in banquet coordination, including planning, designing, and setting up special events.
- Staff development: Demonstrated ability in employee development and implementing training programs.
- Technical familiarity: Hands-on knowledge of commercial food preparation equipment and safety standards.
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
Cover letter
Work Hours
Monday through Friday 3:30 p.m. - 12:00 a.m., Saturday and Sunday 3:30 p.m. - 12:00 a.m., alternating weekends off. This position may have different hours during breaks and holidays.
Website
CAREERS.MSU.EDU
Bidding eligibility ends August 18, 2026 at 11:55 P.M.
