Management & Leadership Jobs in Indiana (Now Hiring) — 10,214 open — Page 113

Description

The Food Services Supervisor interacts on a daily basis with faculty, staff, administration, students, vendors, visitors and the general public. Because of this interaction, this position must be professional and courteous at all times and demonstrate the highest level of customer service.

This position reports to the Director, Food Services and is responsible for ensuring smooth operations and delivering exceptional customer service. General duties includes menu planning, ordering supplies, prepping food, following food safety protocols, and overseeing part-time food service personnel.

Primary Responsibilities/Duties:

Server Duties (Approx. 60%)

· Greet guests, take orders, and serve food and beverages with a friendly, professional attitude.

· Maintain knowledge of menu offerings, specials, and ingredient details.

· Follow standard food safety protocols.

· Prepare food for “grab and go” as well as standard food service hours.

· Process payments and ensure accuracy in POS transactions.

Supervisor Duties (Approx. 40%)

· Support the Director in implementing policies and achieving service goals.

· Monitor inventory and assist with ordering supplies as needed.

· Ensure compliance with food safety, sanitation, and workplace safety regulations.

· Handle customer feedback and resolve service issues promptly and professionally.

· Assist with basic administrative tasks.

· Ensure equipment is serviced and maintained.

· Supervise part-time staff.

· Receive deliveries and manage stock room 

· Perform additional duties as requested.

Knowledge, Skills & Abilities:

Requirements listed below are representative of the knowledge, skill, and/or ability required to be successful in this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

· High level of computer proficiency

· Ability to interact with customers, co-workers, students, vendors and general public in a professional and courteous manner.

· Consistently represent the College in a professional and dignified manner

· Strong organizational, analytical, and communication (verbal and written) skills

· Working knowledge of food service industry

· High level of interpersonal skills including ability to work with diverse groups

· Ability to understand and clearly communicate policy and procedure

· Ability to write routine reports, policies and correspondence.

· Ability to speak effectively before groups or employees to provide training, guidance, etc.

· Ability to work with minimal to no supervision

· Ability to be self-motivated and maintain initiative to set and meet established goals

· Ability to manage employee group and provide support, guidance and instruction as needed to continuously improve the services performed within the department.

· Ability and understanding of importance of maintaining confidentiality in all matters

Requirements

 ·  ServSafe Managers certification.

 ·  Ability to lift 25-50 pounds.