Dining Services Dining Room Supervisor

About the role

The Dining Room Supervisor at Roanoke College is a highly visible role responsible for overseeing all front-of-the-house operations at the Sutton Commons dining center. This position plays a crucial part in ensuring the smooth running of the dining center, which serves over 1,500 meals daily to students, faculty, staff, and campus guests. The position reports to the Executive Chef and is the co-lead front-of-house supervisor.

Responsibilities

• Positively represent Roanoke College, treating all guests and team members with courtesy and respect.
• Apply and enforce workplace safety and sanitation standards as instructed by VDH and Dining.
• Cleaning & maintaining equipment for stewardship and safe operation.
• Handling, stocking, and rotating food, supplies, equipment, and chemicals commonly used in foodservice as needed or directed.
• Provide daily assistance to dining room staff to ensure overall cleanliness of dining areas and stocking and replenishing of products and supplies.
• Use a Point-of-Sale machine/cash register to obtain payment transactions from customers including cash, credit, and tap-to-pay options.
• Ensure compliance to food safety, sanitation, workplace safety standards, and other department and college policies.
• File daily deposit records, maintain sales and inventory records, and support other financial tasks to meet operation and department’s financial goals.
• Help plan and prepare for special events and functions.
• Conduct general Human Resources supervisory tasks, including training, performance planning and evaluation, etc.
• Report any equipment, facilities, or maintenance issues as they are identified.
• Accurately record temperatures, sales data, inventory levels, and other pertinent data.
• Manage and control inventory: places orders, receives stock; checks invoices, maintains quality control, takes periodic physical inventories.
• Support department equipment inventory and maintenance processes.
• Work to achieve high quality customer and client satisfaction scores.
• Teach and train dining room staff on best practices, standard operating procedures, safety and sanitation.
• Create a positive environment and successfully motivate and manage team.
• Other duties as assigned.

Qualifications

• Strong verbal and written communication skills in the English language, including active listening, dynamic flexibility, and critical thinking, and ability to multi-task and ensure effective time management.
• Excellent decision making and reasoning skills, and excellent ability to solve problems.
• Excellent and effective interpersonal and work leadership skills to provide guidance to staff.
• Strong knowledge in food service operations.
• Ability to effectively respond to a high-pressure environment and/or unpredictable outcomes.
• Effective leadership and interpersonal skills to provide guidance, coaching and mentoring to subordinates of various levels and within various job families.
• Familiarity with business and management principles involved in planning, leadership techniques, and coordination of people and resources.
• Ability to teach others how to perform tasks essential for their, and operational success.

Minimum Qualifications

• Education or professional experience equivalent to: Associate’s degree in culinary arts, hospitality management, business management or related field, plus 2 years of equivalent food service experience, or
• Equivalent education and Food Service Experience with thorough knowledge in food service operations.
• 1+ years' experience in a foodservice leadership/supervisory role.
• Familiarity with safe food service principles and VA Dept. of Health guidelines.

Special Conditions of Employment

• Satisfactory conviction history background check.
• Maintain a valid VA driver’s license, a clean DMV record and successful completion of required Roanoke College driver training programs.
• Must have current certification or be able to pass ServSafe Manager and Food Allergy Research & Education (FARE) certification exams within 6 months of employment and renew as needed.
• Dining services staff are considered essential personnel. In the event of a university closure, modification, or suspension due to weather or other emergency conditions, this position is expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.
• Attend trade shows, conferences, and off-site training as required.
• Availability to work flexible hours, including evenings, weekends, and holidays as needed to accommodate operational needs.