JOB SUMMARY

This position is responsible for supervising the day-to-day operations of the Market Place and working as part of the Market Place leadership team.

Employment Type: Full-time (1.0 FTE), Non-exempt (Hourly), Benefits-Eligible

Schedule: Rotating shifts (morning/afternoon/evening) Monday - Friday, with one-two weekends a month

Market Place hours of operation (may vary throughout the year): 7:00am-9:30pm

Pay Range: $18.00-$20.00 per hour

MAIN RESPONSIBILITIES

Operations and Maintenance

Supervise the day-to-day operations of the Market Place.
Ensure that service, sanitation, and food products meet quality standards.
Monitor food and supply levels and coordinate orders for future service periods.
Coordinate scheduled and emergency maintenance with service and production schedules and communicate updates to Dining Service staff.
Maintain a neat and clean work environment and professional appearance.
Maintain professional service standards as established by the Director and Assistant Director of Dining Service.

Supervision and Training

Train, supervise, and provide leadership and work direction to regular and student employees.
Assist in the training, evaluation, and discipline of regular and student staff.
Collaborate with the Assistant Director of Dining Service to provide input on scheduling of full-time, part-time, and student employees.
Organize workflow and ensure employees understand assigned duties and delegated tasks.
Serve as a positive role model for all Dining Service staff.
Work through unit personnel to accomplish departmental goals and obligations.

Team Collaboration and Customer Service

Serve as back-fill support for any open stations within the Dining Center.
Demonstrate the ability to work effectively in a team setting, including communication with student employees, supervisors, and other Dining Service staff members.
Act as a communication link between Dining Service staff, customers, and the Assistant Director of Dining Service.
Participate in planning meetings with department personnel and supervisory staff.
Respond to and address customer feedback and concerns in a professional manner.
Provide excellent customer service to all guests.
Work as part of the Dining Service Management Team, participating in operational decision-making and supporting Catering/Concessions areas as requested.
Try new methods and accept suggestions and direction for changes in procedures.
All other duties as assigned.

MINIMUM QUALIFICATIONS

High School Diploma or equivalent.
Six months experience in a high volume dining service or restaurant or related experience.
Strong customer service skills with the ability to create a welcoming and positive atmosphere.
Excellent communication and interpersonal skills, with the ability to effectively lead and motivate a team.
Proficiency in maintaining cleanliness and adhering to health and safety standards.
Experience in a supervisory role within a food service environment, preferred.