Floor Supervisor - Dining Halls

Duties and Responsibilities

• Positively and professionally interacts with customers.
• Ensures inventory control (front of house), portioning/waste control, proper food preparation/presentation, and quality service is being provided.
• Coincides with management and chef team as needed.
• Supervises and trains permanent and temporary staff.
• Maintains monitoring of service and dining areas for cleanliness.
• Directs staff in the cleaning of areas and equipment in accordance with sanitarians recommendations.
• Responsible to ensure areas are running efficiently and timely.
• Affirms compliance with sanitation guidelines and food/beverage handling and storage FDA codes and as directed by MSU’s Registered Sanitarian.
• Actively works in all areas as needed.
• Performs other general kitchen duties.
• Actively contributes to the team by performing other duties as needed in support of the department’s mission.

Required Qualifications

• Progressive experience working in food service or an equivalent combination of relevant education and experience.
• Experience leading, directing, and/or training staff.
• Experience providing excellent customer service.

Preferred Qualifications

• Experience with inventory control.

Position Special Requirements/Additional Information

• This job description should not be construed as an exhaustive statement of duties, responsibilities or requirements, but a general description of the job.
• The Successful Candidate Will Exhibit interest in the culinary arts and exercise critically good judgment concerning taste and aesthetics of food quality.
• Work effectively and efficiently in close cooperation with CS staff in a team-oriented environment with the ultimate goal of providing excellent customer service.
• Work well individually or on a team.
• Exhibit strong communication skills both verbally and in writing.
• Exhibit excellent attention to detail and accurate record keeping skills.
• Prioritize and organize workload in order to complete tasks in a timely manner.
• Quickly adapt to changing priorities.
• Maintain compliance of policy and procedure.
• Maintain knowledge about State and Federal health and food safety guidelines.
• Represent the department and the University to others in a professional and courteous manner.