Dining Services Supervisor (Non-Student)

About the role

In conjunction with the Dining Services Management staff, responsible for day-to-day supervision of the food service unit and/or catering.

Responsibilities

• Fiscal: Ensures unit conformance to established budgetary guidelines; keeps inventory and sales records as required and prepares reports as necessary; ensures accounting, cash control and card access system procedures are followed; assists in developing budget for unit, including all appropriate cost categories; generates necessary payroll information.
• Operational: Oversees preparation, cooking, and service activities to ensure high quality standards are achieved; recipes and procedures are followed; makes recommendations regarding menu items; orders food and supplies from external vendors and internal units, adhering to established accounting and receiving procedures and product specifications; ensures conformance with housekeeping and sanitation directives of County Health Department; ensures unit physical plant is properly used and maintained, recommending upgrades as necessary; participates actively in catering and summer conference meal programs.
• Human Resources: Assists with HR staff to train, develop, and discipline all food service staff; reviews staffing and monitors productivity of all unit employees; enforces policies detailed in all employee handbooks; displays extensive working knowledge of current union contract and FSA established policies and procedures; conducts performance appraisals for subordinates.

Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 40 pounds occasionally.
• Ability to work evenings, weekends, and holidays as operational needs require.
• Work environment includes kitchens, dining halls, catering venues, and office settings; exposure to heat, noise, and fast‑paced food production environments is expected.