Dining Services Supervisor

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Job Posting Title:

Dining Services Supervisor

Job Description:

Job Title: Dining Services Supervisor

Reporting to: Senior Director for Dining Services and Facilities Events (SD-DSFE)

Overview: The Dining Services Supervisor (DSS) provides guidance to Dining Services staff to help ensure quality and consistency in product and service. The DSS also works with the management team with ensuring that the servery, dining room and dishroom are maintained in a safe, clean and orderly condition; that staff are properly trained and consistently demonstrate safe work practices; that orders are placed on time and proper levels of inventory are maintained; and that customer service standards are met. As the Supervisor on duty, check daily signs and menus for accuracy and, when needed, assist staff with creating or modifying signs using appropriate software.

This position provides leadership, support and guidance to Dining Services staff to ensure food quality and production standards, inventory levels, financial targets and customer service expectations are met. The DSSr is a member of the Dining Services management team and participates in the ongoing research, development and implementation of improvements and innovative ideas in the food service area. This position reports directly to the SD-DSFE and coordinates work with the Executive Chef, Assistant Manager of Dining Services and other management team members.

Duties and Responsibilities
The DSS works collaboratively with all management team members in carrying out the following tasks and functions:

Production Coordination

• Assess food services area during meal service periods to ensure that proper procedures are being followed such as proper signage, proper food displays, that ingredients are readily available and well-stocked and identify when and where assistance is needed.

• Work with employees to ensure they are following proper HACCP procedures at all times.

• Inspect work and non-work areas to ensure they are clean and meet sanitation standards; take appropriate action to correct problems.

• Serve as a departmental liaison between the Dining Services and external vendors, contractors, consultants, Office of Financial Affairs and other HMC departments.

• Manage business functions for Dining services (e.g., cash processing, billing, invoices, reconciliations, departmental charges, workday financial processing, office supply and equipment ordering).

• Support the SD-DSFE and Assistant Managers with the digital signs to create, evaluate and fully deploy to meet marketing standards.

• Support internal and external communications in English and Spanish (e.g., Dining Services closures, special events, notices to employees, etc.)

• Collaborate with the manager of operations and culinary team regarding various functions (e.g., preparing product/financial/technical reports, changes/upgrades to POS system, Menu Drive, Google Menu signs, Market Connection, Printables, UFS, etc.

• Collaborate with other team members to coordinate and give direction to servery, dining room, and stockroom and dishroom staff in day-to-day operations.

• Work with the production team to monitor production, ensure that production standards are met and stations are prepped and ready at the start of service hours.

• Assist with providing direction to employees and promote teamwork.

• Provide guidance to employees in absence of other management staff.

• As assigned, may perform duties of the kitchen/production or Jay’s Place team such as prepping and cooking food, re-stocking ingredients during production hours.

Safety

• Work with the Management Team in leading and guiding the