Dining Hall Supervisor

Summary Of Duties And Responsibilities

• Serve as manager on duty, ensuring all standards are followed
• Provide excellent customer service, portioning food, and managing food control
• Follow sanitation protocols and manage stock levels for china and equipment
• Coordinate repair calls, handle maintenance issues, and manage stock levels for all china and equipment needs
• Directly manage meal periods during service and assist as needed
• Handle scheduling and payroll, and share hiring staff duties with the Manager
• Handle employee relations situations, solve operational problems, and report issues directly to the Manager

Qualifications

• High School diploma or equivalent
• 5 - 7 Years of experience in operational management with staff management experience
• Allergen Awareness Certified, or able to achieve within six months of employment
• CURRENT SERV Safe Manager Certification, or able to achieve within six months of employment
• Soft skills and conflict resolution experience
• Demonstrated leadership skills, including experience handling emergencies, employee relations issues, and leading a team
• Strong verbal and written communication, interpersonal, customer service, organizational, and time management skills
• Able to take initiative, work independently and collaboratively
• Successful completion of pre-employment physical and lift test
• Successful completion of required background and reference checks

Preferred Experience

• In Higher Education or institutional Food Service
• Culinary experience or certifications
• Experience with Jamix, Nutrislice, and/or other food service software
• Computer experience with Google Suite or Microsoft Office
• Valid driver's license and credentialing for use of campus vehicles