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Cafeteria Operations Supervisor

2 months ago

Lakeland, Florida, United States Publix Super Markets, Inc. Full time

Location:
Lakeland, FL

Department:
Distribution

Working Hours:
Monday - Friday 8:00am - 4:30pm; occasional nights and weekends

Pay Frequency:
Weekly

Position Overview:

The primary objective of this role is to oversee the daily operations and activities within one of the Publix associate cafeterias, supporting the Cafeteria Manager in strategizing and executing departmental initiatives.

This position plays a crucial role in developing team members, implementing best practices, achieving set objectives, and enhancing operational efficiency. Responsibilities include directing staff, ensuring a safe working environment, and providing operational reports to departmental leadership.


Key Responsibilities:
  • Assist in the effective management of cafeteria operations, ensuring exceptional service to all associates.
  • Monitor and manage the cafeteria's annual operating budget, ranging from $500K to $2M.
  • Facilitate and implement process changes within the cafeteria to ensure seamless transitions.

Required Qualifications:
  • Associate's degree in Culinary, Hospitality, Nutritional, or Business Management, or equivalent experience in a restaurant or cafeteria setting.
  • A minimum of three years of culinary experience in a diverse cooking environment.
  • At least one year of leadership experience.
  • ServSafe or equivalent Food Safety Manager certification.
  • Knowledge of food safety regulations and storage requirements.
  • Willingness to work a flexible schedule, including holidays and weekends.
  • Ability to be on call 24/7 and travel with overnight stays.
  • Strong organizational, time management, and multitasking skills.
  • Ability to remain composed in crisis situations.
  • Proficient in Microsoft Office applications (e.g., Word, Excel, Outlook).

Preferred Qualifications:
  • Bachelor's degree in Hospitality, Nutritional, or Business Management.
  • Four years of culinary experience in a varied cooking environment.
  • Two years of leadership experience.
  • Culinary or nutritional certification.
  • Familiarity with sanitation practices and food safety processes.
  • Understanding of industry best practices and regulatory guidelines.