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    Classified Staff Job Description

    The University of Arizona

    Human Resources

    Classified Staff Employee Job Description


    Job Code: 040460
    Title: Dining Services Supervisor, Senior
    Pay Grade: 33
    Pay Range
    (min/mid/max):
    $29,443/$35,552/$43,062
    FLSA:Exempt

    Purpose of Classification:
    Supervises the daily operations of either a large food unit, several small food service units, a large production area, a large catering area or a multi-shift operation.

    Distinguishing Characteristics:
    This is fourth in a series of four classifications and is distinguished from the Dining Services Supervisor in that incumbents supervise a larger number of employees and participates in the development of budgets and policies and procedures for the unit. Incumbents in this classification are required to maintain a flexible work schedule in order to accommodate business activities. Typically supervises the work of Cooks, Bakers and/or Dining Services Attendants, Cashiers, Custodians and/or Dining Services Supervisors.

    Example of Duties:
    • Supervises two or more full-time employees, or their equivalent, on a regular basis.
    • Makes decisions regarding hiring, evaluation, promotion and termination of employees, or makes related recommendations that are given particular weight.
    • Maintains food supply inventory by determining supplies needed; orders inventory from central stores or outside vendors according to established procedures.
    • Monitors food service equipment to ensure it is in proper working order, analyzes equipment failures and arranges for repair.
    • Handles customer complaints in regard to food service provided and follows through with necessary action.
    • Participates in planning the budget, menus and pricing by estimating labor and food costs; makes changes to menus by determining substitutions.
    • Participates in the establishment of operational procedures and objectives for food service or catering unit by examining the effectiveness of current policies and procedures.
    • Interviews and selects career, temporary and/or student employees.
    • Trains employees, establishes work schedules, evaluates performance and takes corrective action.
    • Maintains time records for each employee.
    • Ensures quality food preparation, presentation and service to the customer.
    • Opens and closes unit(s) and ensures unit(s) is/are operationally ready in accordance with established procedures; maintains proper security of unit.
    • Supervises sanitation in food service units; trains food service personnel in obtaining and maintaining sanitation standards.
    • Performs duties of subordinate food service personnel as needed.
    • Performs computer forecasting of food to be prepared, makes modifications based on previous experience and performs file maintenance.

    Knowledge, Skills, and Abilities:
    • Knowledge of food service industry standards and techniques.
    • Knowledge of supervisory practices and principles.
    • Knowledge of sanitation and food quality standards.
    • Ability to effectively communicate.

      Minimum Qualifications:
      • Five years progressively responsible experience in food service industry which includes two years supervisory experience; OR,
      • Any equivalent combination of experience, training and/or education approved by Human Resources.

      Prepared:

      10/01/1990
      Revised: 08/16/2004

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