Food Service Supervisor

JOB SUMMARY 

The Food Services Supervisor directs and coordinates the total operation of retail food operations, food preparation, food service, vending and catering for all 20 convenience stores. The Food Service Supervisor provides independent leadership at each store. In the areas of customer service and staff supervision, quality control, food safety and cleanliness, sustainability, food and supply ordering and requisitions and recordkeeping with accountability for profit and loss of assigned food service units.

DUTIES AND RESPONSIBILITIES

1. Manages and coordinates the daily food production at an assigned stores.  Participates in menu preparation, ensuring menus are updated and recipes are revised as necessary.  Ensures all applicable local, state and federal food handling policies are complied with pertaining to food safety, handling and alcohol service.  Obtains feedback from customers regarding the quality of food served and services provided and takes steps necessary to ensure customer satisfaction.
2. Procures food for vending, food service and kitchen equipment in accordance with applicable College policies.  Inventories goods on hand and initiates purchase orders for all food goods at assigned campus.  Ensures all supplies necessary for catering events are present on the day of event.
3. Leads sustainability and recycling efforts at an assigned campus food services location ensuring daily composting collections, purchase of compostable disposables and procurement of local and organic foods.
4. Analyzes and monitors food and supply costs and revenue data on daily, weekly and monthly basis.  Prepares financial reports such as profit and loss statements as needed to ensure food service operations stay within allotted budget.
5. Prepares large sums of money for armored car or Public Safety transport to the Sylvania Business office. Accountable for change funds held in safe/s, as well as daily money deposits of Food Service and vending. Accountable for reconciling cash register over/short reports.
6. Analyzes and understands kitchen equipment malfunctions.  Schedules and oversee equipment repairs.
7. Other duties performed as necessary.

MINIMUM QUALIFICATIONS

Three years progressively responsible food handling experience related to area of assignment, including one year of lead or supervisory experience. 

KNOWLEDGE AND SKILLS

• Applicable Federal, State, and local laws, rules, regulations, codes, and/or statutes related to food service operations;
• Commercial food service operations and practices.
• Cash handling principles and practices.
• Inventory management principles and practices.
• Commercial food service equipment.
• Menu planning and development principles.
• Customer service principles.
• Safety procedures.
• Monitoring and maintaining inventory.
• Developing and planning menus.
• Maintaining food service equipment.
• Preparing food in a high-volume commercial food service environment.
• Resolving conflict.
• Preparing a variety of financial reports related to retail operational activities.
• Developing, recommending, implementing, and monitoring policies, procedures, and workflow.
• Working with diverse academic, cultural and ethnic backgrounds of community college students and staff.
• Utilizing computer technology used for communication, point of sales, data gathering and generating reports.
• Communicating effectively through oral and written mediums.
• Supervising multiple priorities and events simultaneously.

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS

Work hours may vary, and frequent evening and weekend hours are required. Travel between stores will be required. The ability to receive frequent phone calls at all hours is required. Frequent reaching, walking, standing, lifting, stooping, or carrying of equipment and materials may be required. Incumbents may be required to lift and carry up to 50 pounds.