Residential Dining Part-time Front of House Service Supervisor

SUMMARY

Under the guidance of the Residential Dining Assistant Director, this is a supervisory position with general responsibility for the food set up, serving and clean-up operations and functions at Dining Services facilities. Under general direction to train and supervise food service and clean-up staff; to monitor portion control, quality, sanitation, and housekeeping; and to do related work as required

ESSENTIAL FUNCTIONS

• Supervises serving area, clean-up, and dish washing operations (where applicable) at assigned facility.
• Monitors food presentation, customer levels, and customer comments and complaints to improve service.
• Communicates shortages of food products to production staff as needed.
• Ensures proper sanitation, food handling, and safety in the serving area.
• Monitors equipment functioning and reports problems requiring maintenance or repair.
• Enforces all organization policies and procedures to include operations, personnel and finance.
• Works with the other supervisors and managers regarding operations, personnel and administrative problems.
• Represents department with the campus community, other organizations, and the public, establishing and maintaining good customer relations.
• Other duties may be assigned.

POSITIONS DIRECTLY SUPERVISED

None

WORK ENVIRONMENT & PHYSICAL REQUIREMENTS

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Typical Work Environment:

Work is primarily conducted in a food service and kitchen environment; some exposure to heat, cold, and moisture; continuous contact with staff, campus community, and public.

Physical Requirements:

Stand and walk for extended periods; manual dexterity and eye-hand coordination; lift and move objects weighing up to 50 lbs.; verbal communication; use of food service and cash register equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Incumbent/applicant will need to be able to perform the essential job functions (duties) of this position with or without reasonable accommodation.

Travel Requirements:

None

SKILLS AND QUALIFICATIONS REQUIREMENTS

• Principles, practices, and procedures of food serving operations and clean-up in a volume dining hall environment.
• Operation, maintenance, and use of food service equipment.
• Customer relations methods and techniques.
• Food service sanitation and safety.
• Principles of supervision.
• Organize and direct the serving area, clean-up, and dish washing operations and services at assigned Dining Services facility.
• Establish and maintain good customer relations.
• Ensure that services meet the needs of the campus community.
• Maintain records.
• Develop and maintain effective working relationships and at all times demonstrating cooperative behavior with a diverse population of staff, students, co-workers, and those contacted during the course of work.
• Communicate effectively with a diverse population of staff, students, co-workers and others.
• Work well under pressure, meeting multiple and sometimes competing deadlines.

MINIMUM EDUCATION and EXPERIENCE REQUIREMENTS

• Six (6) months full-time or part-time equivalent experience in food and beverage or retail industries

PREFERRED REQUIREMENTS

• None

SPECIAL REQUIREMENTS

• Must currently have a California Food Handlers Card or a Serv Safe Certification or the ability to obtain one prior to employment.
• Post-offer, pre-employment physical required.
• Employment is contingent upon successful completion of a background check, including a criminal records check. A conditional offer of employment may be rescinded if the background check yields any disqualifying information, or if it is determined that any information was withheld or falsified. A conviction does not automatically disqualify applicants from employment consideration.