Foodservice Supervisor

Role Overview

Oversees food service operations, ensuring quality and timely delivery of products and services. Supports management in menu development, staff recruitment, training, scheduling, and performance monitoring. Acts as a resource for staff and customers, maintaining safety, sanitation, and HACCP standards.

Key Responsibilities

• Manage all aspects of foodservice, including daily staff coordination and performance oversight.
• Conduct meetings, monitor performance, and provide feedback to ensure operational excellence.
• Assist in recruitment, interviewing, training, and orientation of staff.
• Respond to questions and resolve issues for patients, staff, and guests.
• Develop and implement policies and procedures, ensuring compliance with standards.
• Participate in data collection, analysis, and performance improvement initiatives.
• Perform duties such as cash handling, cooking, driving, and patient meal rounds as needed.
• May perform opening or closing department tasks and step in for management in their absence.

Qualifications & Skills

• High School Diploma or GED required.
• Relevant experience may include related work experience and education (Associate’s or Bachelor’s degrees).
• Strong leadership, communication, and problem‑solving skills.
• Ability to work collaboratively in a team environment.

Work Environment

Typically performed in an office setting, adhering to organizational policies and standards to ensure safe, efficient operations.