Food Service Supervisor

About the role

USC Hospitality serves thousands of students, athletes, faculty, staff, and visitors across fine dining restaurants and residential dining on both campuses. As one of the six core business units of USC Auxiliary Services and one of the largest employers on campus, we are renowned for our fresh take on self‑operated food concepts led by innovative executive chefs and directors. The Storeroom Supervisor oversees daily storeroom operations — receiving, storage, and distribution of goods — supervises storeroom staff, maintains inventory accuracy, and ensures compliance with health and safety standards. This role serves as the primary liaison between storeroom operations and food service units.

Schedule

No set schedule. May be required to work weekends, evenings, and/or holidays. Must have full availability to support the needs of the business.

Responsibilities

• Train new employees on receiving, storage, and safety protocols.
• Monitor and check all opening, closing, and side‑work assigned to storeroom staff.
• Ensure compliance with union guidelines and university policies.
• Oversee receiving of goods and verify accuracy against purchase orders.
• Manage storage of dry goods and perishables, ensuring proper handling, temperature control, and inventory rotation (FIFO).
• Ensure invoices are reconciled and processed in a timely manner.
• Conduct and reconcile daily, weekly, and monthly inventory counts.
• Maintain cleanliness and organization of all storage areas.
• Report safety hazards and equipment issues promptly.
• Submit work orders for repairs and/or maintenance.
• Attend meetings and contribute to operational planning.
• Communicate challenges and successes of daily operations.
• Collaborate with purchasing to place orders and resolve discrepancies.
• Communicate with foodservice units to forecast inventory needs.
• Maintain records of deliveries, invoices, and inventory reports.
• Operate or supervise the use of equipment such as pallet jacks and hand trucks.
• Ensure all company vehicles and equipment are maintained, inspected, and compliant with safety standards.
• Train staff on proper handling of equipment and vehicle safety procedures.
• Assist with logistics planning and execution for special events, including setup, teardown, and on‑site coordination.
• Oversee transportation of equipment between venues and/or storage areas, ensuring safe, timely, and efficient movement.
• Plan, schedule, coordinate, and oversee activities of dining room staff on a daily basis and for assigned events.
• Oversee the set‑up and break down of venue.
• Ensure assigned unit meets and/or exceeds all federal and state health and safety regulations.
• Convey established policies and procedures.
• Respond to and track customer requests, complaints, and feedback.
• Prepare regular and/or special reports for use in analyses and projections.
• Perform other related duties as assigned or requested.

Requirements

• Minimum Education: High school diploma or equivalent.
• Minimum Experience: Three years, including two years in storeroom or inventory operations.
• Strong organizational and communication skills.
• Ability to lift a minimum of 50 lbs.
• Ability to operate delivery vehicles.
• Proficiency with inventory systems (e.g., CBORD).
• Manager Food Safety Certificate required (within 30 days of hire).
• Valid California driver’s license required; position participates in the DMV Pull Notice System. A copy of DMV record required as a final condition of employment.
• Demonstrated commitment to USC’s Unifying Values through ideas, words, and actions.

Preferred Qualifications

• One year in a lead or supervisory role.

Benefits

USC offers a wide variety of benefits and programs that support staff and their families, advocating work‑life balance and employee well‑being. Details are available at https://employees.usc.edu/benefits-perks/.

Pay

The hourly rate for this position is $30.00. The University considers factors such as the scope and responsibilities of the role, the candidate’s experience, education, training, key skills, internal peer alignment, applicable laws, contractual requirements, grant funding, and market conditions when determining an offer.