What are the responsibilities and job description for the Multi-Site Supervisor position at SFE- Southwest Foodservice Excellence?
Reports To: Resident District Manager
Department: Operations
Summary of Position:
The Multi-Site Supervisor oversees operations for multiple sites, supporting the Assistant General Manager (AGM) and General Manager (GM) to ensure efficient kitchen operations. Key responsibilities include training staff, managing inventory, and sharing Key Performance Indicators (KPIs) with kitchen managers to maintain financial health and budget alignment. This role also includes Kitchen Manager tasks as necessary to the successful operation of the program.
Qualifications:
Department: Operations
Summary of Position:
The Multi-Site Supervisor oversees operations for multiple sites, supporting the Assistant General Manager (AGM) and General Manager (GM) to ensure efficient kitchen operations. Key responsibilities include training staff, managing inventory, and sharing Key Performance Indicators (KPIs) with kitchen managers to maintain financial health and budget alignment. This role also includes Kitchen Manager tasks as necessary to the successful operation of the program.
Qualifications:
- Education: High School Diploma or GED required; some college preferred.
- Proven ability to manage and direct staff.
- Proficiency in Microsoft Office and Google Apps (Drive, Docs, Sheets, Forms).
- Strong organizational, leadership, and communication skills.
- Minimum 3 years of food service experience, with school food service preferred.
- Experience in inventory management and financial oversight.
- Must be physically capable of lifting 30 pounds.
- Supervise daily operations for assigned sites, ensuring adherence to quality and safety standards.
- Understand and adhere to all SFE best practices and policies.
- Support and participate in daily operations as needed on site with any tasks necessary for function of program.
- Train and mentor kitchen staff on operational efficiency and financial accountability.
- Share and explain KPIs with kitchen managers to ensure budgets are met and sites operate effectively.
- Oversee inventory control, reducing waste and ensuring proper stock levels.
- Be accountable and responsible for cash transactions/deposits in departments where this applies.
- Collaborate with the AGM and GM on operational planning, staff development, and training programs.
- Assist with reviewing financial reports to maintain budget compliance.
- Maintain high standards of food quality, cleanliness, and customer service.
- Ensure compliance with USDA and NSLP requirements, including accurate menu postings.
- Act as a liaison between district administrators and kitchen staff to align with expectations.
- Other duties as assigned
- Ability to stand for extended periods
- Frequent lifting, reaching, bending, and stooping.
- Ability to lift to 50lbs