Area Supervisor - Retail Dining

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• Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan. 
• Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs. 
• Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure. 
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• Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources. 

At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW’s Benefits Summary. 

JOB TITLE:   

Area Supervisor - Retail Dining 

JOB PURPOSE:

As an Area Supervisor you will organize, coordinate and supervise operational duties and assigned personnel in a retail food service setting under general supervision, with a focus on the cafes across campus.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Supervise and participate in the operational activities of multiple retail dining units including food/drink preparation, ordering, staff supervision and maintenance of area records; prepare production schedules and employee work schedules.
• Coordinate daily operation for designated food service units while working alongside the Assistant Manager of the cafes. Units may change/vary based on operational/seasonal needs, but the emphasis will be the cafes across campus 
• Assist in developing and enforcing customer service best practices, food safety, and departmental quality standards.
• Make hiring recommendations; train, supervise and assist in evaluation of work performance of assigned personnel.
• Supervise and inspect work activities of assigned personnel; set up work and daily operations of designated areas; oversee cleaning and routine maintenance of equipment and work area.
• Uphold hospitality standards of quick service restaurant or culinary standards as directed by dining leadership.
• Monitor cash handling and cash register operations.

SUPPLEMENTAL FUNCTIONS:

• Maintain inventory records; order and receive supplies and equipment.

COMPETENCIES:

• Attention to Detail 
• Technical/Professional Knowledge 
• Quality Orientation
• Individual Leadership 
• Teamwork
• Delegating Responsibility 
• Judgement
• Service Orientation
• Consistency
• Oral Communication

MINIMUM QUALIFICATIONS:  

Education:  High School Diploma or GED

Experience:  2 years work-related experience

Required licensure, certification, registration or other requirements: None

DESIRED QUALIFICATIONS:   

• 1 year barista experience
• 2 years manager experience in a food service setting

KNOWLEDGE, SKILLS, AND ABILITIES:

Knowledge of:

• Applicable federal, state, local and university rules and regulations related to the operation of the designated area. 
• Basic supervisory principles, practices, methods and techniques. 
• Food safety standards and best practices. 
• Basic food preparation methods, materials and equipment. 
• Food service supply, equipment, and services ordering and inventory control. 
• Planning and sche