Hospitality Supervisor
1 week ago
The Hospitality Supervisor will play a pivotal role in leading and executing hospitality initiatives to surpass our residents' expectations. This key position will oversee and assist in managing all retail locations and dining areas on campus to ensure the delivery of a top-notch dining program that meets our standards of presentation.
Key Responsibilities:- Customer Service:
- Collaborate with the Hospitality Manager to create menus and materials that showcase current food trends and meet resident preferences.
- Deliver exceptional hospitality experiences to all campus residents, ensuring their needs are met and exceeded.
- Oversee all front-of-house operations, including service techniques and dining room management, to maintain a high level of quality and service.
- Supervise catering operations and resident meal tracking software to ensure seamless execution and accurate tracking.
- Operations:
- Assist the Hospitality Manager in maintaining up-to-date resident profiles in meal tracking software, ensuring accurate and timely information.
- Ensure retail operations are fully stocked and well-maintained, completing daily cash management and revenue reporting to inform business decisions.
- Determine front-of-house schedules and staffing requirements for timely service delivery, including payroll processing to ensure efficient operations.
- Ensure compliance with safety standards, food presentation practices, sanitation guidelines, uniform policies, and hospitality standards to maintain a safe and healthy environment.
- Manage resident relationships and actively participate in the resident dining committee to gather feedback and improve services.
- Conduct daily rounds in all retail operations and dining areas to exceed resident expectations and address any concerns in a timely manner.
- Financial:
- Assist the Hospitality Manager in managing department inventory for china, glassware, silverware, and catering supplies to ensure adequate stock levels and minimize waste.
- Analyze price-to-cost ratio for a la carte offerings in quick-service retail outlets to inform menu pricing and profitability.
- Oversee inventory management and submit revenue and meal count reports to the Campus Vice President daily to inform business decisions.
- People:
- Support the Hospitality Manager in managing personnel, including recruitment, hiring, training, termination, and performance reviews of unit staff to ensure a skilled and motivated team.
- Train and supervise waitstaff, cashiers, greeters, and other front-of-house workers to ensure exceptional customer service and quality standards.
- Provide exceptional customer service by being attentive, approachable, and appreciative towards residents and customers, setting a positive tone for the team.
- Education: High School diploma or equivalent
- Experience: 3-5 years' experience in food service management, particularly in corporate dining
- Certifications: ServSafe Certification and Allergen Awareness Certification
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