|Title: ||Dining Services Supervisor, Senior|
|Pay Grade: ||33|
|Pay Range |
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.|
|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.
- 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.