"Late Night Supervisor"

JOB PURPOSE:

Ensure customer service and participate in the daily operational oversight of residential dining, retail, or catering services. Act as sole leadership presence in some smaller scale operations; will typically be the leader for a standalone unit with less than $750,000 in revenue targets and less than 5 FTE. May also be part of the overall leadership team responsible for a large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE.

CORE DUTIES*:

• Uphold customer service standards and ensure client expectations are met by receiving and resolving customer inquiries, concerns, and/or complaints; perform daily interactive customer discussions.
• Contribute to business optimization by collecting, inputting, and reviewing data and reviewing reports to guide daily operational decisions, implementing and overseeing the control, tracking, and accounting of department revenue and expenses, and suggesting programming to retain and expand customer base.
• Contribute to effective employee and staff relations by maintaining management presence for service periods in a specific location, identifying and resolving daily operational problems and appropriately escalating to management, and training, scheduling, and supervising all front-of-the-house food service workers and kitchen staff as required.
• Participate in menu and marketing development by contributing suggestions for concept development, special event planning, and seasonal and custom menus.
• Ensure health and safety standards are met by conducting regular on-site food quality, merchandising, sanitation, equipment maintenance, real-time safety, and food handling practices, and staff and facility appearance inspections at the assigned unit; ensure health code compliance and organizational sanitation standards are met in assigned location.

* - Other duties may also be assigned

MINIMUM REQUIREMENTS:

Education & Experience:

Associate degree in restaurant management, business, or related field or equivalent and one year of successful experience in the customer service industry or relevant experience.

Knowledge, Skills, and Abilities:

Knowledge of food service management and techniques for an institutionalized food service operation.

Ability to effectively supervise and train a diverse work staff.

Exposure to and success with key customer service competencies, such as the ability to communicate clearly, listen, and empathize with customers while simultaneously adhering to protocols and guidelines.

Certifications and Licenses:

ServSafe CA Certification.

PHYSICAL REQUIREMENTS*:

Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects.

Ability to bend, stoop, and perform extensive walking.

Ability to see and taste food for quality.

Ability to exert well-paced mobility to move quickly to the different areas of the facility as service and production demands require.

* - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of the job.

WORKING CONDITIONS:

Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise.

WORK STANDARDS:

Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations.

Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned.

Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide.

The expected pay range for this position is $70,000 to $73,000 per annum.

Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs.

The anticipated shift is based on the operational needs and can change at any time with notice.

Typical supervisor shift is Thursday - Monday 6:00pm to 2:30am

ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:

Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus.

Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet--one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners--Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing.

"Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here."

R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive.