Supervisor, Residential Dining-5

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 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.

Sustains accurate records of operational procedures and inventory procedures.

Collaborates closely with leadership and peers to plan and implement menu updates, events, or special promotions that enhance the customer experience.

Maintains close monitoring of customer flow and operational procedures to meet demand.

Ensures efficient and timely service at all times.

Supports and builds 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/or 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.

Aids in monitoring and assessing customer flow and operational procedures to meet demand.

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 improvements.

Coordinates maintenance of equipment in the dining unit.

Requirements

High School diploma or equivalent and 3 years of experience in a food services or dining operations role required.

Associate's degree in Business Management, Hospitality Management, a food-related service, or related field preferred.

Or equivalent combination of education and experience.

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.

Qualifications

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.