Position:                    Weekend Dining Hall Supervisor

Department:               FINANCIAL SERVICES

Reports To:               Chief Financial Officer

FLSA:                         Non-Exempt

Job Summary:

The Weekend Dining Hall Supervisor will oversee and manage the daily operations of the dining Hall. The department plays a critical role in supporting the campus community by providing a variety of meal options that cater to different dietary needs and preferences. Our purpose is to enhance the student experience through exceptional food service while fostering community and promoting sustainability.

Supervisory Responsibilities:

• Trains dining services staff
• Organizes and oversees the staff schedules, determines daily priorities and make staffing assignments/adjustments as required.
• Conducts performance evaluations that are timely and constructive. 
• Handles discipline and termination of employees in accordance with college policy

Duties/Responsibilities:

• Oversees food preparation including daily inspection of the dining hall and equipment to ensure compliance with health, safety, food handling, and hygiene standards and comply with state regulation and/or health department.
• Manage inventory and purchases food and supplies.
• Ensure an inclusive dining environment for students and patrons.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Estimates food and beverage costs.
• Periodically evaluates dining hall equipment for repairs and maintenance, schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Qualifications:

• Must be at least 18 years of age.
• High school diploma or equivalent required.
• Previous food service experience required; management experience preferred.
• Serve Safe certification
• Ability to work successfully in a team environment promotes teamwork.
• Ability to use confidential information in an appropriate manner and protect employee privacy.
• Ability to manage people and have accountability for company assets.
• Basic computer skills and ability to quickly learn modern technology systems.
• Available to work some nights and weekends.
• Able to lift, carry, push and pull objects 10 to 40 lb.
• Prolonged walking, standing and sitting.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.