Retail Dining Supervisor (Evenings)

Saint John’s University’s Culinary Services Department is seeking a full-time (0.80 FTE), benefit-eligible Retail Dining Supervisor to assist in managing food production and front-of-house operations at Sexton Commons Dining.

About the role

This position involves overseeing daily tasks, providing direction to staff, solving problems, participating in food production stations, and ensuring a high level of guest satisfaction. The supervisor is responsible for maintaining efficient operations and ensuring that all tasks are completed in a timely manner.

Responsibilities

• Oversee and participate in daily food preparation and execution, ensuring all food meets the highest standards of quality, taste, and presentation.
• Train staff and student employees in food production, providing clear instructions on the proper use of equipment and techniques.
• Uphold and enforce standards for food preparation, presentation, batch cooking, and storage, including proper documentation of heating, cooling, and dating procedures.
• Maintain compliance with university sanitation and safety standards established by the university and relevant health authorities, maintaining clean and safe equipment and workspaces.
• Provide feedback and suggestions for new menu ideas, cost-saving initiatives, waste reduction, and service improvements to enhance customer satisfaction.
• Foster a respectful and collaborative work environment, effectively working with a diverse team of individuals.
• Supervise the Sexton Dining operations and employees, acting as the Manager on Duty in the absence of management.
• Handle cash and operate point-of-sale systems while maintaining accurate records of sales, refunds, and other transactions.
• Ensure adherence to standardized recipes and maintain consistency in food quality.
• Provide excellent customer service, ensuring a positive dining experience for all guests.
• Attend and actively participate in all required department meetings and training sessions.
• Provide support to other dining service areas as needed.
• Perform other duties as assigned.

Requirements

• High school diploma or equivalent education and experience.
• At least one year of experience in food service or a related field; supervisory experience preferred.
• ServSafe certification preferred; must be obtained within six months of employment if not already certified.
• Ability to train, mentor, and support staff and student employees.
• Strong time management skills with the ability to prioritize and manage multiple tasks effectively.
• Excellent written, verbal, and interpersonal communication abilities.
• Availability to work rotating shifts, overtime, and evening/weekend hours as needed based on departmental scheduling requirements.

Physical Requirements

• Ability to lift and move up to 40 pounds.
• Ability to tolerate temperature fluctuations.
• Ability to perform physical activities that require considerable use of arms and legs, and moving of the entire body, such as standing, walking, climbing, lifting, balancing, stooping, and handling of materials for extended periods of time.
• Use of and exposure to products containing detergents, degreasers, and sanitizing solutions.

Schedule

Typical schedule: 1:00 PM – 9:30 PM one day a week, 10:00 AM – 6:30 PM another day, and 1:00 PM – 9:30 PM every other weekend. Shift times and days may change depending on the needs of the operation. Typically includes summer off.

Benefits

CSB and SJU offer competitive salaries and a comprehensive benefits program.