Dining Hall Supervisor

Job Summary

Supervises unit control by placement and supervision of personnel assigned to food service unit or units under the prescribed operational schedules and guidelines of said unit(s).

Essential Functions

Supervises the serving of products to the customer and the placement of product for most efficient convenience to the customer. Supervises the cleanliness of the dining areas and serving areas for sanitation and pleasant atmosphere purposes. Supervise the restocking of supplies and products when required and advises the production staff if new product is required so that an even production schedule is maintained. Supervises cash handling at the registers and restocking of change when required. Supervises the placement of cash handling areas when required and other related duties. Aids the manager or assistant foods manager in the planning of special events such as banquets, conferences or other related duties in the assigned unit(s). Aids the manager or assistant foods manager in the placement of assigned personnel for the most efficient production and serving schedule. Keeps all records that pertain to cash flow or charges in the unit(s) or any other record keeping related to a unit. May be assigned to other units within the food service department as business dictates. Responsible for opening and closing procedures and unit security.

Other Functions

Performs other duties as assigned.

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

Two (2) years' of experience in a food service supervisory capacity. At least one (1) year of food service experience in a hotel, restaurant, cafeteria, retail or catering operation. A diploma or certification from a trade or vocational school with a major in culinary arts may be substituted for the required experience. Some knowledge of large-scale food service operations. Considerable knowledge of cash register operations and other related cash handling procedures. Some knowledge of personnel control and personnel record keeping. Physically able to perform all tasks related to a normal large scale food service unit. Some knowledge of recipe comprehension and menu construction. Some knowledge of equipment sanitation and preventative maintenance normally used in a large-scale food service unit. Ability to stand for prolonged periods of time. Ability to lift and carry heavy objects. Ability to work weekends, holidays and nights.

Physical Demands/Working Conditions

This job may require balancing, carrying, pulling/pushing, repetitive movement, standing, bending, reaching, sitting, twisting and lifting. 

Additional Details

This position is designated as essential personnel. Incumbents must be certified as food handlers within six (6) months of the appointment start date through a recognized program approved by the University of Massachusetts ( ServSafe).

Work Schedule

1:30PM - 9:30PM; Rotating Schedule. 35 week minimum.

Salary Information

AFSCME Non-Exempt Grade 12.

---