Food Service Supervisor - RWJBH Monmouth FNS

About the role

The Food Service Supervisor plans, coordinates, directs, and controls all activities related to the food production system and retail programs under the direction of the Food Service Director. This role assumes authority and responsibilities during the Food Service Director’s absence.

Responsibilities

• Maintains a friendly, efficient, and positive customer service attitude toward customers, clients, and co-workers; is responsive to customer needs.
• Assists in the preparation of the budget and development of short-term and long-term financial and operational plans for the unit that support the overall objectives of the company and client.
• Plans, directs, coordinates, and controls resources of the Food Service Department to provide food service for customers, employees, and patients.
• Oversees and controls the food production area, directing personnel in cost control measures.
• Monitors unit performance through verification and analysis of customer satisfaction systems and financial reports; recommends or initiates corrective action.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints; recommends or initiates corrective action.
• Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of age-specific issues.
• Recommends and maintains a retail services program.
• Assists with recommendations and maintains a proactive human resource function, including employee motivation, training, wage/benefit administration, and compliance with labor regulations and personnel policies.
• Supervises all food production-related employees; coordinates employee schedules to ensure proper coverage of production areas and sanitation functions.
• Confers with food production and other personnel to plan menus and related activities such as dining room, bar, and banquet operations; estimates food and beverage costs and requisitions or purchases supplies.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Maintains established systems and training programs to provide a safe working environment; complies with all OSHA and other local, state, and federal regulations.
• Maintains compliance with Aramark’s standards of operation, client contract, and Business Conduct Policy.
• Maintains all records and reports necessary to comply with Aramark, government, and accrediting agency standards, regulations, and codes.
• Maintains compliance with all Federal, State, and local regulations, including the Civil Rights Act, Age Discrimination in Employment Act, and Americans with Disabilities Act.
• Performs all other related duties.

Requirements

• Bachelor’s degree plus 2–4 years of management experience in a restaurant or institutional food service setting, or equivalent of an Associate’s degree plus 6 years of management experience, or 8–10 years of management experience.
• Ability to communicate effectively (both verbal and written) with clients, customers, and support staff.
• Ability to write letters, summaries, and reports using prescribed format and conforming to rules of punctuation, grammar, diction, and style.
• Ability to work with mathematical concepts such as probability and statistics and apply them to practical situations (e.g., fractions, percentages, ratios, and proportions).
• Management and leadership skills, including the ability to work with confidential employee, client, and Aramark information.

Pay

The hourly rate for this position is $28.00 to $31.00.

Benefits

• Comprehensive medical, dental, and vision coverage.
• Work/life resources.
• Retirement savings plans, including 401(k).
• Paid days off, including parental leave and disability coverage.
• Benefits vary by location and are subject to legal requirements, employee eligibility, and work location.