Dining Services Supervisor

Assists manager with daily operations (front and back of house), including ordering, inventory control, food preparation, labor and food costs, budgeting, profit & loss development and labor. Maintain excellent customer service by planning, developing and implementing new ideas.

Lead and monitor effective customer service practices within the unit. Hires, trains staff and coordinates their work schedules. Communicates oral and written instructions to assigned staff.

Monitors the work of assigned staff and notify the appropriate management personnel of the need for corrective action. Notifies the appropriate personnel of process and/or quality problems, including, but not limited to, customer complaints. Completes required records and reports, including, but not limited to, those addressing inventory control and personnel.

Receives, distributes, follows, and enforces departmental cash procedures. Ensures the maintenance, orders and receives materials and supplies via the Culinary Services procurement and distribution system.Other duties as assigned.

Knowledge, Skills and Abilities:

Ability to interpret instructions and perform basic arithmetic calculations. Knowledge of computerized inventory control systems.

Knowledge in scheduling, customer relations, and maintaining cash flow security. Knowledge in food service production, culinary, and service techniques and standards. Knowledge of job content, practices and procedures.

Skills necessary to fully perform all aspects of the job. Skill with Computer. Knowledge with commercial and/or institutional food service equipment.

Ability to communicate effectively. Ability to multi-task is essential.

Physical Requirements:

Ability to transport/move a maximum of 50 pounds.