Description As a key member of the Campus Dining Team, the Supervisor is responsible for assisting in the overall supervision of food preparation and service, assisting with culinary tasks, interacting with customers and supporting the General Manager in personnel matters. The Supervisor support the General and Assistant Manager while overseeing all aspects of departmental policies and procedures, while planning, organizing and directing unit level services in an efficient and cost-effective manner. Key Responsibilities: Plan, organize, manage and direct the total day-to-day activities, work schedules, customer service functions and maintenance functions for the operation Supervise the ordering, receiving, storage and issuing of all assigned products and have responsibility for ensuring proper portion control. Schedule and train employees, ensuring customer satisfaction goals are met while managing labor productivity for both unionized and student employees. Instruct employees in proper safety and sanitation. Monitor payroll for both unionized and student employees. Communicates facility repairs and maintenance concerns to appropriate individuals. Technical Capabilities: Customer Service: Demonstrates an awareness of the need for good customer relations. Asks questions to identify customer's needs or expectations. Understands the need to provide ongoing dialogue with and service support to the organization's customers. Understands the distinction between direct customer and ultimate consumer. Demonstrates an orientation and sensitivity to customer service. Prohibits personal emotions from interfering and influencing customer responses. Supervisory Leadership : Conducts performance reviews. Effectively delegates tasks to others. Coaches subordinates on technical and interpersonal topics. Demonstrates team building techniques and provides leadership through personal example of good work habits, open communication and effective people relationships. Involves subordinates in decisions which affect them. Demonstrates self-reliance and resourcefulness as an example to others. Point of Sale (POS): Possesses sufficient fundamental proficiency to successfully demonstrate Point Of Sale operations in practical applications of moderate difficulty. Generally works under the direction of others while accomplishing assignments. Has retained equivalent knowledge from past experience. Food Inventory Management: Possesses sufficient fundamental proficiency to successfully demonstrate Inventory Management skills in practical applications of moderate difficulty. Demonstrates basic expertise with Inventory Management tools, procedures and processes. Generally works under the direction of others while accomplishing assignments. Food Cost Analysis: Capable of reducing cost problems and situations to basic elements and parts, then classifying, evaluating, and drawing conclusions. Demonstrates the ability to sift through cost data to determine its most significant elements. Able to turn discrete data into meaningful and valuable information which contributes to the successful completion of job assignments. Clearly recognizes cause and effect relationships. Cash Management: Possesses sufficient fundamental proficiency to successfully demonstrate cash drawer management in practical applications of moderate difficulty. Knowledgeable of basic cash flow, accounts payable, accounts receivable and credit management.
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