Supervisor, Residential Dining-2

Responsibilities

Supports the day-to-day operations of a residential dining location.

Ensures exceptional customer service and maintains high standards of food safety, cleanliness, and product quality while leading a diverse team of represented, agency, and student staff.

Directly supervises employees, trains, assists with scheduling, and manages a residential dining operation, acting as a liaison between students, staff, and the dining management team.

Essential Functions

• Supports and oversees the daily operations of a residential dining location.
• Maintains accurate records of operational procedures and inventory procedures.
• Works closely with leadership and peers to plan and implement menu updates, events, or special promotions that enhance the customer experience.
• Assists with monitoring and assessing customer flow and operational procedures to meet demand.
• Ensures efficient and timely service at all times.
• Assists leader with building a positive work environment.
• Conducts routine operational meetings in the leader’s absence.
• Directly supervises staff to ensure excellent customer service and productivity.
• Ensures staff is properly trained on food safety, equipment use, and customer service standards.
• Trains staff as required.
• Interviews, hires, and orients and trains new employees.
• Recognizes employees.
• Aids in planning work schedules and ensures adequate daily staffing for areas of responsibility.
• Evaluates employee performance with input from other leaders as required.
• Performs disciplinary action as needed, up to and including discharging subordinates when necessary.
• Assists with inventory control, product ordering, and restocking of food and supplies.
• Ensures items are always stocked and available for menu use.
• Maintains financial records and assists with the daily reconciliation of point-of-sale transactions and reports discrepancies when necessary.
• Makes financial recommendations to leadership based on operations for the annual capital budget process.
• Maintains cleanliness and organization of a residential dining location.
• Ensures adherence to all food safety and sanitation guidelines.
• Ensures sanitation requirements, quality standards, and department goals are met and the work is completed in a timely and cost-effective manner.
• Participates in collecting quality control and quality assurance data to meet requirements of the Department of Health and departmental standards.
• Provides a welcoming and friendly environment for students, faculty, and staff.
• Resolves customer complaints or concerns professionally and efficiently.
• Captures customer feedback and implements changes as needed.
• Coordinates maintenance of equipment in the dining unit.

Qualifications

• High school diploma or equivalent, and 3 years of experience in a food services or dining operations role required.
• Or equivalent combination of education and experience.
• Associate Degree in Business Management, Hospitality Management, a food-related service, or related field preferred.
• Experience in a leadership position preferred.

Skills & Abilities

• Ability to lead and manage others required.
• Excellent communication and interpersonal skills required.
• Excellent customer service required.
• Ability to handle multiple tasks simultaneously required.
• Strong organizational skills and attention to detail required.
• Basic knowledge of food safety standards and point-of-sale handling procedures required.
• Ability to train, motivate, and develop staff required.
• Ability to work flexible hours, including evenings and weekends, based on operational needs required.

Benefits

The University of Rochester offers a comprehensive benefits package, including health insurance, retirement plans, and paid time off.

Pay

Compensation range: $23.06 - $32.29 per hour.

Schedule

Work shift: Rotating.

Department

Department: 300801 ESM Dining/Aux Ops.