SUPERVISOR-A&G - Dining Services

Who We Are:

Dining Services is responsible for serving breakfast and lunch, Monday through Friday, to SwRI staff.

Objectives of this Role:

• Directly responsible for the successful operation of Dining Services.
• Supervises SwRI staff as well as occasional temp labor and Dining Services contractor relationship.
• Ensures customer service/satisfaction with efficient cost-effective management that both meets and exceeds expectations.
• Responsible for all food service-related activities, including care (retail, cafeteria, catering, etc.), quality improvement, sanitation, infection control, and all customer-related activities.

Daily and Monthly Responsibilities:

• Supervises hourly associates in Food Service, overseeing department direction, coordination, and evaluation.
• Manages vendor relationships, oversees cafeteria and micro market stock and organization, and prepares the annual budget.
• Responsible for overall hospitality in cafeteria and ensures stellar customer service.
• Responsible for interviewing, hiring, and training associates; planning and delegating work; appraising performance; administering rewards and discipline; and resolving complaints.
• Oversees use of company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/timekeeping, etc.
• Oversees and participates in preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation, safety (meeting HACCP and OSHA guidelines) and portion control.
• Other duties as assigned.

Requirements:

• Requires a high school diploma or equivalent or an Associates degree in Culinary, Hospitality, Business or related discipline is preferred and will be considered in lieu of some years of experience.
• Must be ServSafe Certified.
• 15+ years: Direct foodservice operational management experience with inventory and purchasing knowledge and control. Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Previous budget accountability or contract-managed service experience. Strong supervisory, leadership, management and coaching skills. Strong communication skills, both written and verbal. Strong financial, budgetary, accounting, and computational skills.
• Ability to communicate effectively with management, clients, customers, and associates.
• Proficient computer skills to include, various computer programs, Microsoft Office programs, e-mail and the Internet.
• A valid/clear driver's license is required.