"Dining Services Supervisor"

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 Dining Services safety committee and reviewing safety topics at monthly staff meetings; assist with activities such as safety training, retraining, and developing and explaining guidelines, regulations and policies. Work with the Manager of operations with record keeping in order to be in compliance with our NSF auditors.
• Follow proper procedures to report hazards or unsafe conditions in Dining Services facilities and with equipment so that they may be corrected; place work orders to Facilities for repairs and corrections as needed.
• Immediately report employee accidents and injuries to management staff, according to College procedures.

Ordering and Inventory

• Assist the staff member responsible for placing orders:
• Follow proper ordering/inventory procedures when placing bulk orders for food, dry goods (e.g. paper products, plates, and carts), and cleaning chemicals; properly use Dining Services order and inventory forms and online programs.
• Communicate with the executive chef and the production staff when there is a need to change or replace a product that affects planned menus.
• Assist with periodic inventory by using proper forms and online programs.
• Support in Overseeing the stockroom staff to ensure supplies are properly rotated and readily available for production staff; follow procedures when products are damaged or spoiled and notify the production team when this occurs.
• Develop and maintain effective relationships with distributors and vendors.
• Assist with receiving, storage and inventory of food items to stay within financial targets.
• Assist with checking invoices against statements to verify accuracy and the correct delivery of services and orders.
• Assist with periodically inspecting storage areas to ensure food products are rotated properly.
• Assist with the maintenance of required inventory and ordering records.

Customer Service

• As the Dining Services Supervisor on duty, interact with Dining Services customers and staff to ensure customer needs are being met.

Supervision

• Supervise assigned Dining Services staff under the direction of the SD-DSFE; provide feedback and guidance to staff on a regular basis, provide input in performance evaluations, provide direction and guidance, assist staff as needed.
• Assist the SD-DSFE in addressing and resolving workplace concerns and problems.
• Participate in the development of policies, guidelines and procedures specific to Dining Services and ensure they are consistent with College policy.
• Assist with organizing and scheduling staff training programs.
• Participate in the recruitment and selection of new staff; orient new staff to working in Dining Services.
• Participate in training sessions as provided by the College or Dining Services management staff.
• Assist the management team with communicating College and Dining Services policies (e.g. break and meal period times) and procedures to Dining Services employees.
• As the Supervisor on duty, monitor cash receipts and verify cash bank during shift; drop the deposit in safe and inform Manager or Assistant Manager of any variance.
• Assist catering staff and provide catering services when needed.
• Perform other essential duties and tasks specific to the position or as assigned.

Consistency in all of the following is expected:

• Provide the highest quality of service to customers.
• Follow all HACCP guidelines. Use safety equipment, including cutting gloves, as required and appropriate.
• Participate as a member of the Dining Services team by being willing to report and resolve problems directly with your supervisor and others involved.
• Demonstrate ability to take direction positively, without resistance or resentment. Be flexible and open to new ideas and ways of working.
• Demonstrate ability to work with others. Be respectful. Do not deliberately ignore others.
• Be courteous to coworkers, customers, visitors, supervisors, and others. Strive to communicate clearly and well.
• Refrain from sharing unverified or personal information about others, the use of profanity and words or actions that demean another person.
• Report to work on time, as scheduled.
• Report to work in a clean and presentable uniform, and in good personal hygiene.
• Report directly to assignment upon clocking in and leave premises upon clocking out.
• Correctly and safely use and maintain College equipment.
• Follow through on work commitments you make to coworkers and the College.
• Comply with College policies as they now exist and as the College or department may adopt from time to time, including providing timely notice of absence and request for time off.

Required Knowledge, Skills and Abilities:

Individual must possess knowledge, skills, and ability to be able to successfully perform the essential functions of the position.

• General working knowledge of food quality standards, equipment, waste management, food excess and shortages, proper receiving, ordering, food preparation and storage, and safe practices applicable to food production and service.
• Ability to understand, follow and give oral and written instructions in English.
• Effective communication skills and ability to interact with staff and customers.
• Ability to work in a team environment, develop others within the team structure and maintain effective working relationships, especially during periods of high demand.
• Ability to work independently and without close supervision.
• Ability to maintain appropriate levels of personal hygiene.
• Demonstrated ability to exercise good judgment.
• Ability to present a positive and professional attitude.
• General knowledge of MS Word and MS Excel and ability to learn and use other software programs.
• Must be willing and able to work overtime in emergency situations.

Education: Current certification in ServSafe or another food safety certification recognized by the Los Angeles County Department of Health. Any combination of education, training and experience that provides the required knowledge, skills and ability for the position. Formal culinary training or education preferred.

Experience: Three years paid employment experience in food service in a lead or supervisory role or equivalent experience.

Licenses/Certifications: Possess and maintain a valid driver's license and driving record acceptable to the College's automobile insurance carrier.

Grooming and Appearance: Dining Services always expects employees to maintain a neat and professional image and maintain good personal hygiene. Lead employees are provided required uniform components and are expected to wear them during business hours and to wear proper protective equipment when required.

May be required to satisfactorily complete a post-offer functional capacity physical test.

Remote Work Eligibility:

All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the Area Leadership Group (supervisor, area leader and area Cabinet member) and HR, this position is classified as Category A as defined in the College's Remote Work Policy, with occasional ad-hoc remote work flexibility (as needed). Your position is essential to on-campus operations and requires you to work exclusively on campus. Additionally, remote work is subject to the College's remote work policy. The College reserves the right to revoke or modify a remote work arrangement for any staff, at any time and for any reason as articulated in the College's remote work policy.

Standard working hours for this position may vary depending on departmental and College needs.

All remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.

Physical Requirements:

Frequent lifting up to 10 lbs.; occasional lifting between 11 and 50 lbs.; frequent pushing/pulling between 20-50 lbs.; frequent sitting, standing, walking, and squatting; constant keyboarding and handling. Must be able to climb a ladder and work in a ceiling rack.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Hours:

The schedule for this position will typically be mid-shifts and closing schedules such as 10:30 a.m. to 7 p.m or 1 p.m to 9:30 p.m., and at times include day, swing, and evening shifts, depending on the College's and department's needs. Schedules are determined weekly to accommodate culinary staffing and business needs.

Classification and Status:

This is a full-time, exempt, benefits-eligible position

Salary:

$70,304 per year

Reporting:

To the Senior Director for Dining Services and Facilities Events