Shaw Dining Services Assistant Manager

Shaw Dining Services Assistant Manager

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 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 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. 

• 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.

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

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.

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Advertised: Sep 9, 2026 Eastern Daylight Time
Applications close: Sep 22, 2026 Eastern Daylight Time

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