Dining Services Crew Leader II - 9 Month

Job Description Summary

As an integral member of the Dining Services team, the Dining Services Food Worker strives to foster a safe, collaborative, inclusive, and engaging experience for all students, faculty, staff, and community members at Saint Leo University. The primary responsibility of the Dining Service Crew Leader II is to provide the highest quality of service to patrons by collaborating with team members to ensure customer satisfaction quality, service, and resolution to any concerns. This position is responsible for training assigned employees, ensuring a safe working environment, enforcing food safety guidelines, and maintaining state and county regulatory agency standards.

Job Description

Duties and Tasks:

• Maintains a working knowledge of all dining operations and policies.
• Able to cover any vacant positions in all dining, catering, and retail operations.
• Maintains key control of operations which includes ensuring opening, closing, and daily procedures are completed.
• Operates a cash register (or equivalent), receives payments for goods or services, processes change requests, and issues receipts or tickets to customers.
• Provides accurate ring of proper price look up (PLU) for sale items and/or accurate barcode scan.
• Provides the highest level of customer service in an inclusive and caring environment.
• Maintains proper security of cash, and all cash reporting paperwork.
• Understands and follows Saint Leo University cash-handling policies and procedures.
• Assists the Manager of Retail Operations, Catering Manager, Assistant Director, and Director with special events and projects.
• Responsible for the orientation and training of employees.

• Assists with weekly employee and student employee schedules for dining, catering, and retail operations.
• Ensures all vacancies are covered during service and production times. Backfill vacant positions, as needed.

• Provides data entry for inventory control and assists with ordering and purchasing.
• Monitors production needs for all Good-to-Go locations.
• Promote the development of the Dining Services team.
• Report all accidents and injuries in a timely manner.
• Identifies production and service deficiencies.
• Works with department Manager(s) to create and implement necessary corrective action plans.
• Ensures all proper cleaning and sanitation standards are met before, during, and after service periods.
• Required to work in other Dining locations during holiday/break periods, as needed.
• Attends trainings programs, classroom or virtual, as required.
• Performs other tasks as assigned or required.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

EDUCATIONAL REQUIREMENTS / QUALIFICATIONS:

• High School diploma or equivalent, , bachelor’s degree preferred
• Two years practical food service supervisory equivalent experience in food service, restaurant, or café environments.

• Any equivalent combination of education and experience and training that provides the required knowledge, skills, and abilities.
• Barista and/or cook experience preferred.
• Any equivalent combination of education, experience, and training that provides the required knowledge, skills, and abilities.

Knowledge:

• Working knowledge preferred of Residential Operations, Retail Operations, and Catering Operations. Managing employees, scheduling, inventory process, ordering food, display setup, deli operation, salad bar operations, grilling, frying of foods, and/or barista experience.
• ServSafe Manager Food Safety Certificate certified

Abilities

• High energy individual that excels in customer service and effectively engaging students, and staff.
• Ability to balance many tasks and responsibilities simultaneously and consistently meet or beat deadlines.
• Ability to provide a clean, safe, and caring working environment.
• Ability to work a flexible schedule, including nights and weekends. 

Physical Demands: 

• Will need to be able to stand for extended periods.
• Will need to be able to walk up/down multiple flights of stairs.
• Will need to be able to lift to 50 pounds.

ENVIRONMENT: 

The work environment characteristics described here are a representation of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. The term “qualified individual with a disability” means an individual with a disability who, wit