Position Highlights

The Dining Services Supervisor oversees day-to-day operations of a dining location and the workflow of cooks, the senior dining service attendant, and dining services attendants including baristas, cashiers, and sanitation staff. This position requires a flexible work schedule to meet operational needs. The supervisor supports the manager with employee hiring, scheduling, training and time approval within the framework of university policies. They are responsible for inventory and ordering to align with location needs. The Dining Services Supervisor reports to the manager of the dining location.

Visa sponsorship is not available for this position.

Duties & Responsibilities

• Lead staff during shifts including assigning stations, side work, other tasks as necessary.
• Open and/or close the restaurant following established SOPs.
• Oversee operations including POS, shift reports and necessary logs.
• Monitor product levels and communicate inventory needs.
• Assist manager with daily operations of front of house and back of house including ordering, inventory control, food preparation, labor and food costs, budgeting, profit & loss development and labor.
• Assist with training staff and coordinates their work schedules.
• Communicate verbal and written instructions to assigned staff.
• Monitor the workflow of assigned staff and notifies the manager of any concerns.
• Communicate daily goals, menus changes, promotions or changes to service.
• Maintain excellent customer service by planning, developing and assisting with the implementation of new ideas.
• Lead and monitor effective customer service practices within the unit and address real time customer concerns.
• Ensures maintenance orders are submitted, receives materials and supplies via Culinary Services procurement and distribution system.
• Ensure safe food handling and workplace safety practices.
• May assist with maintaining online shop including express catering.

Knowledge, Skills, and Abilities (KSAs):

• Ability to interpret instructions and perform basic arithmetic calculations.
• Knowledge in scheduling, customer relations, and restaurant leadership.
• Skilled in computerized inventory control systems.

Physical requirement:

• Occasionally lift a maximum of 50lbs.

Minimum Qualifications

• High school diploma or high school diploma equivalency is required.
• Minimum of 7 years of relevant experience, or equivalent combination of education and work experience.
• Must be available to work days, evenings, weekends and holidays.

Preferred Qualifications

• Minimum of 3 years experience working in a high-volume Starbucks.
• Experience in a high volume restaurant concept.
• Previous experience in food service production, culinary and service techniques and standards.
• Prior experience working in indoor food preparation, storage, and service areas, including exposure to mechanical parts and varying temperature conditions.