General Information
| Job Description | FOOD SVC SUPV 1 | Working Title | Catering Supervisor |
|---|---|---|---|
| Job Code | 005234 | Grade | 17 |
| Department Name | Dining Services - D01209 | Department Head | Marcus Van Vleet |
| Supervisor | Alexander Meister | Effective Date | 02/06/2023 |
Position(s) Directly Supervised
| Job Code | Title | FTE |
|---|---|---|
| 005651 | FOOD SVC WORKER SR | 3.0 |
Generic Scope
| Provides immediate supervision to a unit or group of operational or technical employees. A portion of time may be spent performing individual tasks related to the unit; however, supervisory activities must constitute a primary part of the job. Supervises unit operations to ensure compliance with departmental or organizational policies, procedures, and defined internal controls. Ensures accountability and stewardship of department resources (operational, financial, and human) in compliance with departmental standards and procedures. |
Custom Scope
| Receives predetermined work assignments that are subject to a moderate level of control and review. Instructs direct reports to complete assignments using established guidelines, procedures and policies. Requires full knowledge of own area of functional responsibility. |
Department Custom Scope
| Under the direction of the General Manager or Senior Manager, the Food Service Supervisor assists in planning, organizing and managing day to day activities, work assignments, customer service and maintenance functions in a full service catering unit. The position participates in the selection, training, supervision and performance evaluation of assigned staff (including custodial and maintenance functions); reviews unit budgets to ensure proper fiscal controls; supervises the ordering, receiving, storage and issuing of all assigned products, along with the planning and service of all assigned menu items and events. Develops creative methods of displaying and serving menu items, and providing event services, to generate revenue and meet client expectations under the guidance of the General Manager or Senior Manager. |
Education & Experience Requirements
Education Requirements
| Degree | Requirement |
|---|---|
| High school diploma or equivalent certification/experience. | Required |
| Graduation or completed college courses in Food Service Management or related field. | Preferred |
Experience Requirements
| Experience | Requirement |
|---|---|
| Minimum of 6 years of related experience. | Required |
| Supervisory experience, preferably in food service industry. | Preferred |
| Experience working in a franchise operation with standard franchise analysis and budget preparation, online purchasing systems, timekeeping systems, and menu management systems such as KRONOS, ScheduleSource, and FoodPro. | Preferred |
| Experience with the set-up, service, and tear-down of on-site and off-site catering events. | Preferred |
License Requirements
| License | Requirement |
|---|---|
| Valid driver's license and clean driving record. | Required |
Certification Requirements
| Certification | Requirement |
|---|---|
| ServSafe Certification or equivalent certification. | Preferred |
Educational Condition Requirements
| Condition | Requirement |
|---|---|
| Must successfully obtain ServSafe certification with a minimum score of 75 within six (6) months of appointment begin date. | Required |
Key Responsibilities
| Description | % Time |
|---|---|
Closely oversees day to day activities of employees who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house feeding of customers.
|
20 |
Directs employees to complete services using established food safety guidelines, procedures and quality control.
|
10 |
Assigns tasks, checks work areas at frequent intervals, and maintains schedules.
|
10 |
Supervises and follows approved cash and payment handling policies and procedures.
|
10 |
Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food.
|
10 |
| A portion of the time is spent performing individual tasks related to food service operations such as cleaning and serving lines. | 5 |
| Maintains exceptional customer service standards. | 5 |
| Assists functional unit as needed. | 5 |
| May be required to operate a vehicle. | 5 |
| Conducts performance evaluations on all direct reports and meets the timeline for completion. Makes recommendations for discipline and corrective actions, as necessary. Recognizes and appropriately deals with sensitive or confidential situations. Maintains strict confidentiality in all personnel and departmental matters, through Dining Management. | 5 |
| Ensures proper receiving and storage procedures by evaluating merchandise to guarantee that it meets established quality standards. Initiates action directly with vendor should any received goods not meet established quality standards set by the department and University. | 5 |
| Maintains effective communication through regular staff meetings, posted notices and one-on-one communication to ensure staff awareness of all department and University policies and procedures, labor agreements and other campus resources. | 5 |
| Coordinates products, materials, personnel and equipment needs for assigned areas. Monitors inventory levels and conducts weekly/monthly audits to ensure accuracy of records. | 5 |
Knowledge, Skills & Abilities
| Knowledge/Skill/Ability | Requirement |
|---|---|
| Working knowledge in food service and sanitation regulations. | Required |
| Intermediate computer application skills to include food service applications such as point of sale and inventory control software. | Required |
| Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management. | Required |
| Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits. | Required |
| Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects. | Required |
| Effective skills to be able to professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability to compose written documentation using correct spelling, grammar and punctuation. | Required |
| Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis. | Required |
| Knowledge of Production Management principles and food production, including sanitary and safety standards, cost control and expense analysis, food selection and ordering. | Preferred |
| Knowledge of and/or experience working in a union environment. | Preferred |
| Working knowledge of Event Management Software, Banquet Event Orders, catering supplies/equipment, and buffet display techniques. | Preferred |
| Present or previous involvement with the National Association of College and University Food Service (NACUFS). | Preferred |
Special Requirements & Conditions
| Special Condition | Requirement |
|---|---|
| Occasional travel for business related meetings, professional development, and/or events. | Required |
| Shift Work (hours outside standard Mon-Fri 8AM-5PM work hours) | Required |
| Travel | Required |
Other Special Requirements & Conditions
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|
Level of Supervision Received
| Direction |
Environment
Working Environment
| Campus |
Other Requirements
Items Used
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Physical Requirements
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Mental Requirements
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Environmental Requirements
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Critical Position
| Is Critical Position: Yes |