Market Place Supervisor
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.
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