SUPERVISOR - TOWERS MARKETPLACE
JOB SUMMARY:
Supervisor works in a residential location on campus. Individual assists to provide oversight with direction regarding routine work activities of employees and services provided within the food service operation. This individual will provide support to Management on the daily oversight of key functions and employees during the normal course of business. The general responsabiliries of the position include those listed below and wil continue to evolve around the needs of the IC campus community.
SUPERVISION:
This position reports to the Unit Manager.
Manages daily operations of unit through direct supervision of hourly employees within the unit.
ESSENTIAL DUTIES:
- Develop and/or implement business strategies and/or products for account growth.
- Provide support regarding the proper implementation of operating standards and procedures, including distribution and inventory procedures.
- Recommend changes in operations based on standards, identify appropriate resources, and assist in implementation plans.
- Support one or more areas of the following: including culinary, clinical nutrition services, labor management, operations, and/or training.
- Assist with the development of business to enhance customer service, facility layout and design, account profitability and customer satisfaction.
- Plan projects, including defining objectives, methods, timetables, and budget.
- Ensure that the staff have sufficient resources to perform their jobs and to meet goals and deadlines.
- Develop appropriate communication tools for a division or area.
- Perform inspections, safety walks and audits to ensure regulatory compliance.
- Develop, demonstrate, and promote multicultural awareness and contribute to cultivating an inclusive, diverse and respectful College community. Demonstrate a commitment to diversity and inclusion as a college priority, communicate to employees an expectation of behavior that is civil and inclusive when interacting with all staff, faculty, students and visitors and promote a flexible, collaborative and inclusive work and living environment.
QUALIFICATIONS:
- Knowledge and understanding of unit operations to recommend, implement, and complete projects. Knowledge and understanding of best practices, operations, trends, and standards in culinary/food service.
- The ability to understand and create food concept equipment set (e.g., choosing the best equipment for the application), lay out the design for efficient speed of service, and proper time/motion flow.
- Knowledge of Hazardous Analysis Critical Control Points to control the outbreak of food borne illnesses.
- developing and monitoring procedures to keep food safe and reduce the risk of food borne illness.
- The ability to establish courses of action for self and others, ensure that work is completed efficiently, adjust priorities, track progress and identify issues, remove barriers, and leverage resources.
- Excellent oral and written communication skills.
- The ability to provide excellent service to external and internal customers.
- Knowledge of the proper procedures for maintaining control of inventory, including checking in merchandise, tracking outgoing merchandise, ordering merchandise as needed, and controlling shrinkage.
- The ability and willingness to delegate the authority to complete work activities, giving clear direction as to what needs to be done, and monitoring performance against a predetermined deadline and/or measure of quality to ensure quality and timely completion of assignments.
- Knowledge of Federal, State, and Local regulations, as well as IC policies and procedures (e.g., Service Contract Act, HR policies and procedures, labor relations, Department of Labor Audit Protocols).
- Ability to cultivate an inclusive, diverse and welcoming environment; ability to treat all people equitably and with a sensitivity and awareness to cultural difference; demonstrated ability to hold others accountable for behavior that is supportive of a community that is diverse and inclusive.
WORK ENVIRONMENT:
Work of the Supervisor is carried out within an accessible, safe, indoor and outdoor environment. Occasional carry or lifting 50 lbs. Supervisor will be issued and/or required to wear slip resistant shoes, cut gloves, and operate kitchen equipment. May be required to work overtime, nights and weekends as needed.
Application Instructions:
Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at (607) 274-8000 or humanresources@ithaca.edu.
Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated.
Visa sponsorship is not provided for this position.
Hiring Range:
$23 per hour, commensurate with qualifications and experience.
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