Careers

Title: Service Supervisor

Department: Hospitality

Duration: Indefinite

Employment Status: Full Time (40 hours/week)

Job Summary

Reporting to the Associate Director, the Service Supervisor supervises full-time, part-time and student employees in food production and customer service in various Campus Dining venues. Communicates with staff and suppliers, assists with ordering food and supplies and in controlling cost of goods. Maintains high standards for food and facility appearance, preparation, sanitation and safety, cash handling and record keeping. Fosters positive guest relations.

Job Duties

• 40% - Supervising and Training - Supervises full-time, part-time and student staff. Trains employees in proper practices and procedures. Handles issues or concerns as they arise, following department and College policies and practices. Enforces the College’s Rules of Conduct and Performance. Makes recommendations for disciplinary actions and assists with follow through. - (Essential)
• 5% - Coordination of food production and restocking - Coordinates the production and service of food and beverages. Ensures that food and beverages are produced in an efficient and timely manner while maintain high standards for quality and appearance. Ensures use of standardized recipes and established practices and procedures. Ensures that food, beverages and supplies are restocked. - (Essential)
• 5% - Quality and safety - Maintains high standards for food and facility appearance, preparation, sanitation and safety. Ensures staff compliance with Department of Health Services, Serv Safe and department policies for food safety and workplace sanitation. Ensures that all equipment is stored, operated and maintained in accordance with Department of Health Services regulations. Ensures that all duties are performed in a safe manner and acts to identify and prevent accidents. When necessary, suggests and implements modified work duties to accommodate employees with work restrictions resulting from work-related injuries.      - (Essential)
• 15% - Food ordering and cost control – Assists with ordering food, beverages and supplies. Coordinates orders with staff. Communicates with suppliers. Maintains procedures for controlling food costs by maximizing the appropriate usage of food. - (Marginal)
• 5% - Cashiering and cash handling - Monitors cashiering and cash handling functions. Investigates and resolves discrepancies. Enforces policies. - (Essential)
• 10% - Multi-functional support - Assists or supervises as needed due to absences or fluctuating workload, including cashiering, hot/cold food production, restocking and cleaning. Contributes to a positive and cooperative work environment. Assists other team members with major campus events, catering, theme meals, special projects and peak workload periods. May be assigned to work at any Campus Dining venue as needed.      - (Marginal)
• 10% - Customer Service - Maintains a positive and professional image. Interacts with customers. Answers questions, solves problems and enforces policies. Remains alert for customer theft.      - (Essential)
• 10% - Facility Maintenance - Oversees interior and exterior facility spaces. Maintains orderliness and cleanliness of customer, food production, food display and food storage spaces. Ensures proper furniture arrangement and completion of setups for events. - (Essential)

Minimum Qualifications

• High school diploma or equivalent.
• Obtain/Maintain Serv Safe Manager level certification within the 6 months of hire (Introductory Period).
• Minimum two years of supervisory experience in a fast-paced food service environment.     
• Demonstrated ability to operate a point-of-sale register and to accurately account for cash. Proficiency in Microsoft Office applications (Word, Excel, PowerPoint), Google drives/folders/forms, Adobe Acrobat, Web Editing, and social media applications or any combination of productivity programs applicable to position responsibilities.
• Demonstrated ability to be detail-oriented and thorough; skilled at anticipating and preventing potential problems and handling a wide variety of tasks with efficiency and accuracy.
• Strong commitment to a quality work product.
• Demonstrated ability to effectively communicate verbally, in writing and electronically.
• Effective interpersonal skills as evidenced in the ability to collaborate with a variety of constituencies.
• Demonstrated commitment to justice, equity, inclusion & diversity.
• Demonstrated skill in adapting to and performing work effectively in high-volume, high accountability environment with multiple and changing priorities.
• Effective organizational, logistical, time management and planning skills with the ability to manage and prioritize multiple tasks/projects simultaneously, prioritize and fulfill the functions of an food service environment in a timely manner.
• Ability to self-motivate and work independently.
• Ability to provide effective leadership and training, and to work effectively and professionally across functions, disciplines, levels, and with diverse groups

Preferred Qualifications

• Bachelor’s degree, Culinary degree, or combination of culinary education and cooking experience.
• College or university experience. CBORD FSS experience.

EXPECTED HIRING RANGE: $20.00/hr-$22.00/hr

If you are offered this position at Occidental College, your final base salary compensation will be determined based on factors such as skills, education, experience, and/or geographic location. In addition to those factors, Occidental complies with applicable pay equity laws and considers internal equity among current employees when developing the final offer. Please keep in mind that the range mentioned above is the base salary range for the role. Hiring at the maximum of the range would not be typical in order to allow for future and continued salary growth.  We also offer a generous compensation and benefits package.