What are the responsibilities and job description for the Food Service Supervisor position at Wiley University?
Job Purpose:
- The Food Service Supervisor at Wiley College is responsible for overseeing the daily operations of the college's food service facilities. This role involves ensuring high-quality food preparation and service, maintaining health and safety standards, and managing staff to provide a positive dining experience for students, faculty, and visitors.
Key Responsibilities:
- Supervise and coordinate activities of food service staff, including cooks, servers, and kitchen assistants.
- Ensure compliance with health and sanitation regulations and standards.
- Manage inventory and ordering of food, supplies, and equipment to ensure efficient operation.
- Develop and implement menus that meet nutritional guidelines and accommodate dietary restrictions.
- Train and evaluate staff performance, providing feedback and guidance for improvement.
- Monitor and maintain quality control standards in food preparation and presentation.
- Address customer inquiries and resolve complaints in a professional manner.
- Collaborate with college administration to align food service operations with institutional goals and budgets.
- Ensure the maintenance of kitchen equipment and facilities, coordinating repairs and upgrades as necessary.
Required Education:
- High school diploma or equivalent; a degree in hospitality management or a related field is preferred.
Required Experience:
- Minimum of 3 years of experience in food service management or supervision.
- Proven track record of successfully managing a team in a fast-paced food service environment.
- Experience in inventory management and cost control within a food service setting.
Required Skills and Abilities:
- Strong leadership and team management skills, with the ability to motivate and develop staff.
- Excellent communication skills, both verbal and written, for effective interaction with team members and customers.
- Ability to manage multiple tasks efficiently and prioritize workload in a dynamic environment.
- Proficiency in food safety and sanitation standards, ensuring compliance with health regulations.
- Strong problem-solving skills and the ability to make decisions under pressure.
- Familiarity with point-of-sale systems and basic computer applications.
- Ability to work flexible hours, including evenings and weekends, as required by the operational needs.