Supervisor-Food Service, Retail II

Massachusetts General Hospital Boston , MA 02298

Posted 4 weeks ago

Retail Food Supervisor

Eat Street Caf

1:00 pm

  • 9:30 pm

Every third weekend 11:30 am

  • 8:00 pm

An exciting opportunity for a supervisor whose passion is excellence in customer service, food production, and sales. You will be responsible for day-to-day of the cafeteria including employee supervision, quality control, quantity and timeliness of food service. Ensure food safety procedures are followed throughout the food service operation. Maintain work performance, sanitation and personal hygiene consistent with Hospital and outside agency requirement.

Must be able to perform multiple tasks simultaneously. Must be a good listener and communicator. Must have great customer service skills. The ability to supervise in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role.

GENERAL SUMMARY/ OVERVIEW STATEMENT:

Responsible for day-to-day management of a high volume retail food service unit. Supervision of 5 food service stations that including Grill, Carvery, Chef Stage, Deli, Pizza, Ice Cream, and Salad Bar processing 7,500 transactions per day. Responsible for all activities affecting food quality and sanitation, inventory and ordering, timeliness of opening and closing stations and positive customer relations

PRINCIPAL DUTIES AND RESPONSIBILITIES:

  • Organize and direct each meal period to meet agreed standards of service while maintaining safety and sanitation standards.

  • Schedule staff daily according to the needs of the unit

  • Manages employee issues, customer concerns and incorrect food orders. Able to respond quickly with service recovery or menu substitutions.

  • Investigate, resolve and document complaints or other incidents that occur in the Unit.

  • Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.

  • Trains, orients, appraises performance and utilize appropriate corrective action. Responds to employee concerns/questions at the line level.

  • Oversees food production and service areas. Ensures food is correct temperature, quality and appearance meets standards, portion control is being adhered to, and delivery of service to customers is efficient and courteous. Takes corrective action in all of these areas, as indicated.

  • Quality checks equipment/appliance operation to ensure proper working condition, ensures preventive maintenance and repairs to equipment is complete with minimal disruption to services. Evaluates new equipment.

  • Maintains overall cleanliness, neatness and orderliness of Unit. Contacts Environmental Services and Maintenance Departments as needed to ensure appearance, cleanliness, and environmental controls (lighting, heat, air conditioning, plumbing) are meeting the needs of the operation.

  • Participates with manager in the development, implementation and monitoring of quality assurance and sanitation procedures, personal hygiene requirements consistent with the institution's and local, state, and federal regulations and food handling principles. Oversees the appearance and personal habits of staff, takes corrective measures when indicated. Prepares for and coordinates health and regulatory inspections.

  • Assists Manager with developing new and extended services programs, planning short and long range goals and implementation of new procedures and practices. Maintains a close and highly responsive relationship to the day to day activities of the Manager. Maintains good inter- and intra-departmental communication in order to implement programs.

  • Attends meetings and schedules meetings with subordinates to communicate changes, modifications, and announcements pertinent to policy, practices, and procedures.

  • Assess unit's food and non-food inventory, adjusts needs accordingly. Monitor food usage and controls

  • Provide instruction to Dietetic Interns during their rotation. Participate in evaluating their performance.

  • Able to follow establish fiscal procedures which protect the hospital's assets.

  • Exercise sound judgment in food ordering and preparation.

SKILLS & COMPETENCIES REQUIRED:

  • Ability to read, write, and speak English.

  • Able to work varied shifts, including evenings, weekends and holidays

  • Must perform basic math.

  • Ability to reset priorities if equipment and/or staffing issues develop.

  • Proven ability in customer service skills, team building skills, food safety and sanitation.

  • Competent in interacting with customers including projecting a positive image for hospital, handling diversity and managing problems. Knowledge of Computer Systems, Work, Excel, PowerPoint

  • Knowledge of food service in the areas of employee supervision, food safety and equipment. Experience and knowledge of all areas of food preparation including production, food garnishing, food safety, food distribution, and equipment used in the industry

  • Cash Control - ability to handle large amounts of cash and understanding of basic accounting principles. Demonstrates high degree of attention to detail and accuracy.

  • Human Resources - competent in promoting understanding of diversity as well as compliance with all relevant labor laws and regulations.

  • Food Safety and Sanitation - understands and implements procedures which assure safe food supply for customers and employees.

  • Equipment Safety - understands and implements procedures which promote safety with regards to equipment safety and personnel practices.

LICENSES, CERTIFICATIONS, and/or REGISTRATIONS:

Serv Safe Certified

High School Diploma Required

SUPERVISORY RESPONSIBILITY

Not Applicable

Direct: May supervise a staff between 15 - 35 team members.

Act as person in charge in absence of manager

Indirect:

Professional Staff Supported:

Non-Employees:

FISCAL RESPONSIBILITY:

Not Applicable

Supervises the daily operations of the 5 food service stations in Eat Street Cafe, Carvery, Chef Stage, Deli, Pizza, Salad Bar and Cashiers processing 7,500 transactions per day

Monitor unit expenses and contributes to revenue budget of $10M annually

WORKING CONDITIONS:

  • Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day)

  • Able to lift heavy loads and push carts up to a maximum of 50 lbs (40% of time)

  • May work in a hot and noisy environment, small, busy units

  • Environment may be busy and hectic with frequent interruptions

  • Protective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others.

The information contained in this document is intended to describe the general contents and requirements of work being performed by people assigned to this classification. It is not intended to be construed as an exhaustive statement of all duties, responsibilities or skills of individuals so classified.


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VIEW JOBS 3/5/2020 12:00:00 AM 2020-06-03T00:00 Retail Food Supervisor Eat Street Café 1:00 pm - 9:30 pm Every third weekend 11:30 am - 8:00 pm An exciting opportunity for a supervisor whose passion is excellence in customer service, food production, and sales. You will be responsible for day-to-day of the cafeteria including employee supervision, quality control, quantity and timeliness of food service. Ensure food safety procedures are followed throughout the food service operation. Maintain work performance, sanitation and personal hygiene consistent with Hospital and outside agency requirement. Must be able to perform multiple tasks simultaneously. Must be a good listener and communicator. Must have great customer service skills. The ability to supervise in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role. GENERAL SUMMARY/ OVERVIEW STATEMENT: Responsible for day-to-day management of a high volume retail food service unit. Supervision of 5 food service stations that including Grill, Carvery, Chef Stage, Deli, Pizza, Ice Cream, and Salad Bar processing 7,500 transactions per day. Responsible for all activities affecting food quality and sanitation, inventory and ordering, timeliness of opening and closing stations and positive customer relations PRINCIPAL DUTIES AND RESPONSIBILITIES: * Organize and direct each meal period to meet agreed standards of service while maintaining safety and sanitation standards. * Schedule staff daily according to the needs of the unit * Manages employee issues, customer concerns and incorrect food orders. Able to respond quickly with service recovery or menu substitutions. * Investigate, resolve and document complaints or other incidents that occur in the Unit. * Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. * Trains, orients, appraises performance and utilize appropriate corrective action. Responds to employee concerns/questions at the line level. * Oversees food production and service areas. Ensures food is correct temperature, quality and appearance meets standards, portion control is being adhered to, and delivery of service to customers is efficient and courteous. Takes corrective action in all of these areas, as indicated. * Quality checks equipment/appliance operation to ensure proper working condition, ensures preventive maintenance and repairs to equipment is complete with minimal disruption to services. Evaluates new equipment. * Maintains overall cleanliness, neatness and orderliness of Unit. Contacts Environmental Services and Maintenance Departments as needed to ensure appearance, cleanliness, and environmental controls (lighting, heat, air conditioning, plumbing) are meeting the needs of the operation. * Participates with manager in the development, implementation and monitoring of quality assurance and sanitation procedures, personal hygiene requirements consistent with the institution's and local, state, and federal regulations and food handling principles. Oversees the appearance and personal habits of staff, takes corrective measures when indicated. Prepares for and coordinates health and regulatory inspections. * Assists Manager with developing new and extended services programs, planning short and long range goals and implementation of new procedures and practices. Maintains a close and highly responsive relationship to the day to day activities of the Manager. Maintains good inter- and intra-departmental communication in order to implement programs. * Attends meetings and schedules meetings with subordinates to communicate changes, modifications, and announcements pertinent to policy, practices, and procedures. * Assess unit's food and non-food inventory, adjusts needs accordingly. Monitor food usage and controls * Provide instruction to Dietetic Interns during their rotation. Participate in evaluating their performance. * Able to follow establish fiscal procedures which protect the hospital's assets. * Exercise sound judgment in food ordering and preparation. SKILLS & COMPETENCIES REQUIRED: * Ability to read, write, and speak English. * Able to work varied shifts, including evenings, weekends and holidays * Must perform basic math. * Ability to reset priorities if equipment and/or staffing issues develop. * Proven ability in customer service skills, team building skills, food safety and sanitation. * Competent in interacting with customers including projecting a positive image for hospital, handling diversity and managing problems. Knowledge of Computer Systems, Work, Excel, PowerPoint * Knowledge of food service in the areas of employee supervision, food safety and equipment. Experience and knowledge of all areas of food preparation including production, food garnishing, food safety, food distribution, and equipment used in the industry * Cash Control - ability to handle large amounts of cash and understanding of basic accounting principles. Demonstrates high degree of attention to detail and accuracy. * Human Resources - competent in promoting understanding of diversity as well as compliance with all relevant labor laws and regulations. * Food Safety and Sanitation - understands and implements procedures which assure safe food supply for customers and employees. * Equipment Safety - understands and implements procedures which promote safety with regards to equipment safety and personnel practices. LICENSES, CERTIFICATIONS, and/or REGISTRATIONS: Serv Safe Certified High School Diploma Required SUPERVISORY RESPONSIBILITY Not Applicable Direct: May supervise a staff between 15 - 35 team members. Act as person in charge in absence of manager Indirect: Professional Staff Supported: Non-Employees: FISCAL RESPONSIBILITY: Not Applicable Supervises the daily operations of the 5 food service stations in Eat Street Cafe, Carvery, Chef Stage, Deli, Pizza, Salad Bar and Cashiers processing 7,500 transactions per day Monitor unit expenses and contributes to revenue budget of $10M annually WORKING CONDITIONS: * Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day) * Able to lift heavy loads and push carts up to a maximum of 50 lbs (40% of time) * May work in a hot and noisy environment, small, busy units * Environment may be busy and hectic with frequent interruptions * Protective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others. The information contained in this document is intended to describe the general contents and requirements of work being performed by people assigned to this classification. It is not intended to be construed as an exhaustive statement of all duties, responsibilities or skills of individuals so classified. Partners Healthcare System Boston MA

Supervisor-Food Service, Retail II

Massachusetts General Hospital