Steve Mangan is currently the Senior Director of Michigan Dining at the University of Michigan’s Ann Arbor campus. A Certified Executive Chef, Mangan brings more than 30 years of food and beverage experience to his work, first as a chef and restaurateur and later in leadership roles at three Big Ten universities.
Since joining the University of Michigan in 2014, Michigan Dining has experienced significant growth of revenue, driven by collaboration, facility renovation and opening of new operations. His reorganization and streamlining of operations, along with improved menu offerings, has produced a win-win situation for Michigan Dining and the University. In addition to working on continual improvement of our food and customer service delivery, our strategic approach has been one of providing learning experiences for our students and staff in the areas of wellness, sustainability, Diversity, Equity, and Inclusion, academic partnerships and out of classroom learning. This work will be more important as we emerge from the pandemic and require a new look at our strategic priorities
With a hands-on approach, Mangan focuses on team building and collaboration to achieve results, support excellence in operations, and create a culture of innovation in all aspects of dining operations, from the food production process and labor management to staff training.
The Michigan Dining team includes more than 350 professional and bargained-for staff members, plus1000 student employees. Mangan challenges his team to consistently deliver high-quality food and an exceptional dining experience for students and guests across the campus.
His work in facilitating strong partnerships with University Housing, University Unions and Conference & Event Services has resulted in substantial increases in dining revenues which in turn supports dining investments while delivering higher value to customers.
Mangan’s deep experience in the food industry also includes work in restaurants, conference centers, culinary education and competition. Before joining the University of Michigan, he completed a twenty-year career with Sodexo in both public and private institutions, including positions as Executive Chef, Regional Chef, and General Manager and District Manager in the Mid-Atlantic and Midwest regions.