University Dining Supervisor

About this opportunity

Ball State University has a professional leadership opportunity available in Ball State University Dining that offers an excellent benefits package, paid time off and the opportunity for work/life balance. The University Dining Supervisor position is responsible for directing, overseeing, and leading all food and beverage operations within Ball State University Dining. This position is a relief supervisor helping to cover days off, hours and days vary. The successful candidate will lead and direct subordinates resulting in good organization and minimal stress, promote teamwork, and execute excellent customer service that exceeds customer expectations. To learn more about Ball State University Dining, please visit our website at: http://www.bsu.edu/campuslife/dining.

This position supervises full-time and part-time food service workers, cashiers, custodians, group leaders and student employees.

Position Function

Under the direction of the General Manager, oversee and supervise employees in achieving excellence in customer satisfaction, food quality, service of food, employee efficiency and productivity, financial goals, and compliance with safety and sanitation standards, HACCP standards, Indiana Food Service Code regulations, and rules, policies and procedures of Ball State University: additional functions include but are not limited to food service forecasting and record keeping, physical inventory, subordinate training, food and supply purchasing, communication, executing promotions and advertisements, complying with branded concept license and franchise agreements and standards of operations, executing detailed plans and arrangements, contributing to menu, recipe, and concept development, and participating on a limited basis in preparation and serving of food or cashiering.

Duties and Responsibilities

1. Lead and supervise employees in executing correct, timely procedures in meeting license/franchise and department standards in relation to the preparation and service of all menu items, including but not limited to recipe preparation, food presentation, quality control, customer service, and sanitation and safety as defined by BSU manuals, handbooks, HACCP standards, Indiana Food Code, NRA ServSafe, and other industry standards; employ excellence in management techniques to exhibit evidence of teamwork and execution of excellent customer service that exceeds customer expectations in such areas, including but not limited to courtesy, speed of service, sense of urgency, product consistency, demonstrating a passion for excellence, utilizing fun and humor when appropriate, innovation and creativity, and other criteria.
2. Orient, coach, and train employees resulting in well-trained employees who consistently exhibit excellence in job knowledge and performance; ensure employees are well trained before working in any job assignment; provide accurate, balanced (positive and negative) feedback to employees regarding job performance and follow up on corrective measures; complete and maintain file documentation for all orientation, coaching, and training of each employee according to departmental procedures.
3. Count safe and audit safe record; audit cashier reports and submit thorough, accurate, cashier check-out reports to bookkeeper; properly report and account for shortages in safe or deposits of sales; complete documentation, report all unaccounted monies (over $20.00) immediately to the General Manager and/or University Police; check and approve all cashier refunds to customers and audit the no sale transactions of each cashier to prevent cashier theft; maintain accurate and up-to-date meal card system, including but not limited to reporting lost cards, verify account status, and overseeing the recording of off line transactions; administer university and departmental policies as they relate to money handling and reporting; ensure cashiers properly ring sales to record product movement and product value related to each brand upon which royalty payments to brand licensors or franchisors are based.
4. Utilize the Cbord Menu Management computer system to prepare menu item forecasts to (a) determine production of foods for service, and (b) correctly submit service statistics for historical data via computer record; under firm deadlines, scrutinize purchase requisitions and approve amounts of foods and supplies to be ordered based upon forecasted projections of sales and menu items, inventory levels, and other indicators; manage purchasing assignment with the utmost in business ethics and following policies and procedures of Ball State University; maintain appropriate inventory levels of foods and supplies as assigned, with neither being over or under-stocked; complete weekly inventory of foods and/or supplies with a high degree of accuracy.
5. Oversee and maintain adequate staffing following University procedures to schedule replacement employees; complete documentation related to scheduling regular and overtime staff; maintain correct telephone and address lists of all employees to facilitate this task; demonstrate a commitment to affirmative action and equal employment opportunity; communicate with peers and subordinates in a thorough, detailed, timely even-handed manner resulting in effective personal contact and/or the completion of management log entries that communicate necessary information to peers; attend shift meetings, unit and departmental management staff meetings, and relate telephone messages and/or other information accurately and in a timely manner; maintain confidentiality and ethical practices as relates to communications; in stressful situations, remain, calm, in control, and have a positive impact on others; manage disagreements effectively and create an environment where peers, employees, and customers are treated with dignity and respect and where rules, policies, and procedures are consistently administered.
6. Evaluate, investigate, and secure approval of General Manager and the Assistant Director of Personnel, or the Director, then issue warranted counseling or discipline to employees in a timely manner according to university policies and procedures; submit written documentation of all investigations, interviews, meetings, or conversations related to the situation in addition to copies of the properly issued disciplinary forms; accurately administer the union agreement and addenda thereto (including absence and tardiness policies and required record-keeping).
7. Unlock facility for the day’s operations and/or secure the facility for the periods of closure; observe safety and security precautions to prevent personal or employee injury, and theft of university or employee property; maintain personal and unit keys in a safe manner to prevent unauthorized use.
8. Establish, evaluate, and execute personal and unit goals, and contribute to departmental goal setting and achievement; serve in a contributory and effective manner on teams, committees, and task forces; demonstrate a professional appearance; wear clean, well-pressed clothing daily; follow prescribed dress code guidelines as outlined in departmental policies, rules, and regulations.
9. Evaluate employee performance and complete timely formal appraisal forms impartially and in an unbiased manner; submit draft appraisals for the approval of the General Manager; properly conduct the performance review meetings with employees; route completed forms in a timely manner.
10. Contribute to optimizing profitability through effective monitoring and supervision of food waste, portion control, inventory management, key control, theft and security controls, proper charging of sales to customers and employees by cashiers, and employees as they use and care for the facility, equipment, and furnishings; assist in evaluating food, labor, and other controllable costs; implement corrective measures as needed.
11. Collaborate in executing an effective marketing and promotion program for the unit in conjunction with the General Manager, approval from the Assistant Director of Personnel, and Assistant Director of Operations.
12. Provide planning of standard and custom menus, submit recipes for new menu items, and assist with development of sales mix for the unit; assist in planning and executing special events, catered events, and other non-routine food services.
13. Coordinate an effective laundry procedure to ensure proper supply of clean linen; maintain neat, accurate, require records; report maintenance and repair needs of building and equipment in a timely manner.
14. Perform food preparation, service and cashiering duties in emergency situations, and/or for short work periods to meet customer demand.
15. Perform other related duties as assigned.

Minimum Qualifications

Associates degree from an accredited institution or equivalent combination of education, credentials, certification, and experience.

At least one year of direct or related work experience (exclusive of teaching) in commercial or institutional food service, with demonstrated leadership and dynamic team building skills.

Skills in oral and written communication, strong analytical and problem-solving skills.

Preferred Qualifications

Bachelor's degree from an accredited institution.

Five years of direct or related work experience (exclusive of teaching) in commercial or institutional food service, with demonstrated leadership and dynamic team building skills supervisory experience.