"Lodge Supervisor, UM Campus Dining"

UM Campus Dining invites applications for a Lodge Supervisor to oversee all front-of-house (FOH) operations and student employees of the Lodge Dining Center.

• Manages FOH student staff labor time and tasks
• Opening/closing tasks, routine cleaning tasks, POS service, food service, and guest service
• Set and maintain high standards for producing, serving, holding, presenting and storing all food and beverage items
• Develop and maintain positive professional relationships with incoming parents and students, Resident Assistants (RAs), Intercollegiate Athletics, student groups, and all guests of the Lodge
• Maintain a safe and sanitary work environment by ensuring that all sanitation, food handling and safety regulations are followed at all times
• Assist with the development and implementation of special event activities for a progressive collegiate residential dining operation
• May assist the Executive Sous Chef, and other culinarians, with back of house student employees

Minimum Qualifications

• Supervisory experience in a foodservice environment
• Serv-Safe certification or the ability to obtain certification within four (4) months of employment
• Experience working with college students (or alike) as employees and guests
• Demonstrated experience in addressing personnel issues and dealing effectively with conflict
• Experience in the front-of-the-house working with guests and employees in a fast-paced, high-volume environment
• Ability to effectively train employees new to the workforce
• Experience with planning, implementing, and recapping special events
• Experience with standard food service reports
• Experience with written and verbal communication skills in a professional environment
• Possess computer skills and experience with Microsoft Office Suite

Preferred Qualifications

• Extensive knowledge of POS systems and financial analysis reports
• Working knowledge of CBORD (Food Management System) or similar computerized food production system
• Working knowledge of NutriSlice (online menu and nutritional software)
• Extensive knowledge of typical foodservice equipment
• Experience with sustainability initiatives such as serving local foods, composting programs, and similar sustainable business practices