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2016-09-06T00:00:00.000Z

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Steve Mangan

Director Michigan Dining

University of Michigan

Direct Phone: (734) ***-****       

Email: s***@***.edu

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University of Michigan

1150 W. Medical Center Drive

Ann Arbor, Michigan 48109

United States

Company Description

The University of Michigan's College of Engineering is ranked among the top engineering schools in the country. At $180 million annually, its engineering research budget is one of the largest of any public university. Michigan Engineering is home to 11 ac ... more

Find other employees at this company (130,707)

Background Information

Employment History

Resident District Manager

Sodexo Foundation

Affiliations

Member, Regional Advisory Board
LIFT

Board Member
Hoosier Hills Food Bank

Education

BS

Psychology

Michigan State University

Web References (94 Total References)


Steve Mangan, Director, ...

localorbit.com [cached]

Steve Mangan, Director, Michigan Dining University of Michigan Dining Director Steve Mangan leads one of the nation's largest college dining operations, including seven dining halls and 24 markets and cafés located across the Ann Arbor campus. Since Steve's arrival in 2014, Michigan Dining has launched four renovated dining halls and cafés, improved menu offerings, increased revenues to support dining investments, elevated student involvement and achieved ambitious sustainability goals in local food procurement, composting, recycling and waste reduction. His expertise comes from three decades in the food service industry-first as a chef and restauranteur, and later in leadership roles at three Big Ten colleges. His successes come through a philosophy of meeting customers' needs, working collaboratively with his team and creating a culture of innovation. Prior to joining Michigan Dining, Steve served as Resident District Manager supervising the campus dining program of Northwestern University in Evanston, Illinois.


"Ten years ago the university's visionary ...

www.fesmag.com [cached]

"Ten years ago the university's visionary leadership team began efforts to integrate the physical environment with academics to support students' personal and intellectual development," says Steve Mangan, director of Michigan Dining within the University of Michigan's Student Life Auxiliaries.

Mangan arrived in March 2014 in the middle of what he calls a "transformative era. South Quad's dining is the fourth dining hall renovation in the past six years and accompanies many residential unit renovations. Mangan created a new dining department that brings 7 residential dining halls, 24 retail markets and cafés and a catering operation under one operational umbrella. He also developed new, required residential plans that provide students with unlimited access to dining halls, and he built cross-functional teams for the all-unionized operation. In addition, Mangan created a director of student engagement position that works with sustainability and community outreach and food programs.
...
"We are trying to meet students' needs for authentic food and variety that they see on the streets, nutrition, wellness and better spaces where they can eat and continue their studies and social interactions," Mangan says.
...
For example, at Sabroso two hot serving lines can be operating individually or together as traffic demands," Mangan says.
...
"Due to allergen concerns, we are deciding where to place the peanut butter mill that produces peanut butter with no added sugar or salt," Mangan says.
During its first year, South Quad continues to attract attention and kudos from students, faculty, staff and visitors. Foodservice professionals also are visiting campus to discover how designers and Mangan's team meet their customers' many and eclectic food, seating and socializing needs in one special neighborhood venue.
...
Director of Michigan Dining within the University of Michigan's Student Life Auxiliaries: Steve Mangan
...
Steve Mangan, director of Michigan Dining within the University of Michigan's Student Life Auxiliaries, University of Michigan, has worked in foodservice for three decades, first as a Culinary Institute of America-trained chef and restaurateur and later in leadership roles at two other Big Ten colleges, Northwestern University and Indiana University. His successes come through a philosophy of meeting customers' needs, working collaboratively with his team and creating a culture of innovation.


How to manage alcohol in campus catering | FoodService Director

www.foodservicedirector.com [cached]

Therefore, university operators take their role in following the letter of the law very seriously, says Steve Mangan, director of dining at the University of Michigan.

Mangan's department manages alcohol licenses that cover three student union buildings on the Ann Arbor, Mich., campus. All employees who serve alcohol-students included-complete state-mandated Techniques of Alcohol Management certification, and are carefully monitored by a catering manager. While Michigan state law allows employees 18 and older to serve alcohol, students "do not do inventory, they do not have any key control for alcohol, and we have some pretty strict disciplinary expectations [from constructive counseling to termination] if there's any abuse of policies," says Mangan, the university's director of dining. As of August, 38 of his 65 front-of-house student employees were certified to serve alcohol.
While students can visit the bar at events such as corporate recruiting, Mangan's department doesn't serve alcohol at student-run gatherings. "A student organization cannot contract with us to serve alcohol for them; we just say 'no,'" Mangan says. "It's pretty strict. Staff is trained to check IDs at all other events including alcohol, and of-age drinkers receive a wristband indicating they are 21 or older.
In addition to pre- and post-event inventories of bars at every event, Mangan completes a review process with the school's unions director, risk management department catering director and MHealthy office for all events where students and alcohol both will be present to determine potential pitfalls. "We need to provide a safe environment for our students, and our employees for that matter, and create a potential conversation about how to manage alcohol properly, safely and for everybody's benefit," he says.


"Ten years ago the university's visionary ...

www.fesmag.com [cached]

"Ten years ago the university's visionary leadership team began efforts to integrate the physical environment with academics to support students' personal and intellectual development," says Steve Mangan, director of Michigan Dining within the University of Michigan's Student Life Auxiliaries.

Mangan arrived in March 2014 in the middle of what he calls a "transformative era. South Quad's dining is the fourth dining hall renovation in the past six years and accompanies many residential unit renovations. Mangan created a new dining department that brings 7 residential dining halls, 24 retail markets and cafés and a catering operation under one operational umbrella. He also developed new, required residential plans that provide students with unlimited access to dining halls, and he built cross-functional teams for the all-unionized operation. In addition, Mangan created a director of student engagement position that works with sustainability and community outreach and food programs.
...
"We are trying to meet students' needs for authentic food and variety that they see on the streets, nutrition, wellness and better spaces where they can eat and continue their studies and social interactions," Mangan says.
...
For example, at Sabroso two hot serving lines can be operating individually or together as traffic demands," Mangan says.
...
"Due to allergen concerns, we are deciding where to place the peanut butter mill that produces peanut butter with no added sugar or salt," Mangan says.
During its first year, South Quad continues to attract attention and kudos from students, faculty, staff and visitors. Foodservice professionals also are visiting campus to discover how designers and Mangan's team meet their customers' many and eclectic food, seating and socializing needs in one special neighborhood venue.
...
Director of Michigan Dining within the University of Michigan's Student Life Auxiliaries: Steve Mangan
...
Steve Mangan, director of Michigan Dining within the University of Michigan's Student Life Auxiliaries, University of Michigan, has worked in foodservice for three decades, first as a Culinary Institute of America-trained chef and restaurateur and later in leadership roles at two other Big Ten colleges, Northwestern University and Indiana University. His successes come through a philosophy of meeting customers' needs, working collaboratively with his team and creating a culture of innovation.


Steve Mangan, Director of Campus Dining, University of Michigan, Ann Arbor, MI | SJG

www.spelmanandjohnson.com [cached]

SJG > Results > Steve Mangan, Director of Campus Dining, University of Michigan, Ann Arbor, MI

...
Steve Mangan, Director of Campus Dining, University of Michigan, Ann Arbor, MI
In partnership with University of Michigan's Associate Vice President for Student Affairs, Loren Rullman, and the search committee chair, Teresa Oesterle, Administrative Director of the Division of Public Safety and Security and Director of Housing Security, SJG is pleased to offer congratulations to Steve Mangan on his appointment as Director of Campus Dining.
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Steve comes to the University of Michigan from Sodexo Campus Services where he has served since 1997, most recently as Resident District Manager at Northwestern University. Steve earned his BS in Psychology from Michigan State University.

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