Food Service Supervisor

Pay Range: $27.95hr - $40.70hr

Job Overview:

The Food Service Supervisor reports in a line capacity to the Food Service Manager. Responsibilities include the day-to-day management of the retail food service unit, including employee supervision, quality control, and ensuring the quantity and timeliness of food service. The role involves maintaining work performance standards, sanitation, and personal hygiene consistent with hospital and regulatory requirement standards.

Responsibilities:

• Reports in a line capacity to the Food Service Manager. Responsibilities include day-to-day management of retail food service unit including employee supervision, quality control, quantity, and timeliness of food service. Maintain work performance standards, sanitation, and personal hygiene consistent with hospital and outside agency requirements.
• Supervises and assists the morning and evening shifts in accordance with established methods, assembly, preparations, and otherwise readies for service a quantity of foods such as salads, sandwiches, desserts, fruits, etc. Assists in the planning, organizing, and direction of all cafe activities. Has general responsibility for all revenue generating operations. Under supervision, receives cash (or charge requests) for items to be purchased after totaling on cash register, and totals customer purchases.

Principal Duties and Responsibilities:

• Answer phone calls, respond to diverse questions and problems relating to food services, personnel issues, policies, and procedures.
• Train, orient, appraise performance, and utilize appropriate corrective action.
• Respond to employee concerns/questions at the line level.
• Oversee serving areas to ensure food is correct temperature, quality and appearance meet standards, portion control is being adhered to, and delivery of service to customers is efficient and courteous. Take corrective action in all of these areas, as indicated.
• Quality check equipment/appliance operation to ensure proper working condition; ensure preventive maintenance and repairs to equipment are complete with minimal disruption to services. Evaluate new equipment.
• Maintain overall cleanliness, neatness, and orderliness of the unit. Contact 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.
• Participate with manager in the development, implementation, and monitoring of quality assurance and sanitation procedures, and personal hygiene requirements consistent with institutional, local, state, and federal regulations and food handling principles.
• Oversee the appearance and personal habits of staff, taking corrective measures when indicated. Prepare for and coordinate health and regulatory inspections.
• Assist Manager with developing new and extended services programs, planning short and long-range goals, and implementation of new procedures and practices.
• Maintain a close and highly responsive relationship to the day-to-day activities of the Manager.
• Maintain good inter- and intra-departmental communication in order to implement programs.
• Investigate, resolve, and document complaints or other incidents that occur in the unit.
• May be assigned to special projects such as report preparation, recommendation, and analysis of services.
• Attend meetings and schedule meetings with subordinates to communicate changes, modifications, and announcements pertinent to policy, practices, and procedures.
• Maintain a current awareness of food production management trends through journals and outside associations.
• Assess unit's food and non-food inventory, adjust needs accordingly, and monitor food usage and controls.
• Provide instruction to Dietetic Interns during their rotation and participate in evaluating their performance.
• Act as person-in-charge during periods of absence of the Manager.

Education and Experience:

High school graduate or equivalent. Prior experience in a retail food service setting. Proven ability in customer service skills, team building skills, food safety, and sanitation. Strong verbal and written communication skills.

Skills, Abilities, and Competencies Required:

• Must be able to perform multiple tasks simultaneously.
• Customer Relations competent in managing customers including projecting a positive image for the facility, handling diversity, and managing problems.
• Human Resources competent in recruitment, training, counseling, conflict resolution, negotiation, supervision, and managing change. Competent in promoting understanding of diversity as well as compliance with all relevant labor laws and regulations.
• Food Safety & Sanitation understands and implements procedures which assure safe food supply for customers and employees.
• Equipment Safety understands and implements procedures that promote safety with regards to equipment safety and personnel practices.
• Knowledge of computer applications and systems.
• Must be able to follow established fiscal procedures which protect organizational assets.

Working Conditions:

• Works in a coffee shop environment where there are varying levels of temperature, noise, and limited space. Immerses hands in soap, rinse, and sanitizing solutions.

Supervisory Responsibility:

• May supervise a staff of up to 18 employees.

Physical Requirements(Due to nature of job, The candidate must have):

• Ability to stand for 100% of shift.
• Ability to negotiate in a cramped work space.