Dining Services Supervisor

If you're seeking a position with great benefits, a competitive wage, and a fun atmosphere; the search ends here!

Major Responsibilities include:

• Efficient, high-quality, well-managed operations which adhere to high standards; well-trained, motivated workforce.
• Supervise the staff (defined as union, university students, temporary employee) throughout the Dining operation.
• Assist manager in defining and adhering to labor needs and target hours.
• Check staff in, designate work assignments, and replace vacant staff as needed.
• Train, direct, coach, counsel and, when applicable, evaluate staff within assigned areas; assist in developing, and always strive to maintain high standards of quality, customer service, safety and sanitation.
• Ensure adherence to state and federal food safety guidelines; provide leadership and act as a role model to all staff, consistently emphasizing the department's commitment to customer service.
• Oversee cash and inventory control, and security of facilities.
• Ensure security of safes, cash registers, food, equipment, vehicle(s) and facilities themselves
• Assist in marketing and merchandising products and services.
• Stay professionally current and keep up with industry trends; actively participate in department and University meetings and activities, and other relevant networking and educational opportunities;
• Assist in supervising operation of Dining Units (residential 2 all you care to eat / 4 retail locations / convenience store / catering / faculty club)
• Supervise units whose combined sales were approx. $30 million.
• Supervise three categories of employees: union, student and temporary employees.
• Supervise up to 50 employees in a unit at a time, while rotating among multiple, tasks and units

Education and Experience

• Minimum two years of supervisory experience in a food service environment, and associate degree in HRI or a related discipline, or equivalent combination of education and professional experience.
• Effective communication skills
• Valid driver's license and a clean recent driving record required.
• Working knowledge of MS Word and Excel, Google platforms and experience with menu/inventory management system preferred
• Experience with POS system
• Culinary knowledge and/or experience
• RI Food Safety Management License or Serv Safe equivalency; if not, candidate is required to obtain within one year of hire.

Job Competencies

• Strong customer service orientation
• Demonstrated high standards of quality and sanitation.
• Ability to prioritize, problem-solve, and work independently.
• Ability to effectively work with a team.
• Sensitivity to a diverse population
• Possess a willingness to promote a diverse and inclusive campus community.

Other information

• Some Positions are Full time and others are 10-month position with 2 months off in the summer (mid-June to mid-August)
• Schedule typically is 45-50 hours per week (five days) and includes late-night (i.e. ending at approx. 2:30 a.m.) and weekend shifts.

Physical Requirements

• Requires ability to read.
• Requires moving around campus.
• Requires occasionally standing, sitting, walking; using hands to finger, handle, or feel objects, tools or controls; reaching with hands and arms; climbing stairs; hearing; talking.
• Requires frequently moving about inside the office to access printer, files, and other materials/equipment.
• Operates a computer and other office equipment.
• Typically lift/carry/push/pull 20 to 50 pounds.
• Frequently operates a computer and other office equipment such as a printer/copy machine.
• Frequent moves about campus to various locations for operational needs.
• While performing the duties of this job, the employee is required to stand; walk, sit; climb stairs; talk or hear.
• Must lift or move products up to 50 pounds While performing the duties of this job, the employee is routinely required to stand for extended periods; walk; sit, bend; stoop, kneel, crouch, or crawl use hands to finger, handle, slice, dice, chop, or feel objects, knives, tools or controls on kitchen equipment; reach with hands and arms; climb stairs; smell, talk or hear.
• Must occasionally lift or move products and supplies, up to 50 pounds.
• Push and/or pull carts weighing up to 100 pounds.
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• Must consistently utilize all Personal Protective Equipment per Brown Dining Services guidelines.
• Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.