Supervisor, Residential Dining

Job description

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. Job Location (Full Address): 735 Library Rd, Rochester, New York, United States of America, 14627 Opening: Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 200811 Douglass Dining/Aux Ops Work Shift: UR - Rotating (United States of America) Range: UR URG 107 H Compensation Range: $23.06 - $32.29 The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations. Responsibilities: Supports the day-to-day operations of a residential dining location. Ensures exceptional customer service and maintains high standards of food safety, cleanliness, and product quality while leading a team of represented, agency, and student staff. Directly supervises employees, trains, assists with scheduling, and manages a residential dining operation, acting as a liaison between students, staff, and the dining management team. Essential Functions: Supports and oversees the daily operations of a residential dining location. Maintains accurate records of operational procedures and inventory procedures. Works closely with leadership and peers to plan and implement menu updates, events, or special promotions that enhance the customer experience. Assists with monitoring and assessing customer flow and operational procedures to meet demand. Ensures efficient and timely service at all times. Assists leader with building a positive work environment. Conducts routine operational meetings in the leader’s absence. Directly supervises staff to ensure excellent customer service and productivity. Ensures staff is properly trained on food safety, equipment use, and customer service standards. Trains staff as required. Interviews, hires, and orients and trains new employees. Recognizes employees. Assists with planning work schedules and ensures adequate daily staffing for areas of responsibility. Evaluates employee performance with input from other leaders as required. Performs disciplinary action as needed, up to and including discharging subordinates when necessary. Attends employee grievances and unemployment hearings as requested. Assists with inventory control, product ordering, and restocking of food and supplies. Ensures items are always stocked and available for menu use. Maintains financial records and assists with the daily reconciliation of point-of-sale transactions and reports discrepancies when necessary. Makes financial recommendations to leadership based on operations for the annual capital budget process. Maintains cleanliness and organization of a residential dining location. Ensures adherence to all food safety and sanitation guidelines. Ensures sanitation requirements, quality standards, and department goals are met and the work is completed in a timely and cost-effective manner. Participates in collecting quality control and quality assurance data to meet requirements of the Department of Health and departmental standards. Provides a welcoming and friendly environment for students, faculty, and staff. Resolves customer complaints or concerns professionally and efficiently. Coordinates maintenance of equipment in the dining unit. Other duties as assigned. Minimum Education & Experience: High School diploma or equivalent and 3 years of experience in a food services or dining operations role required Associate's degree in Business Management, Hospitality Management, a food-related service, or related field preferred Or equivalent combination of education and experience Experience in a leadership position preferred Knowledge, Skills & Abilities: Ability to lead and manage others required Excellent communication and interpersonal skills required Excellent customer service required Ability to handle multiple tasks simultaneously required Strong organizational skills and attention to detail required Basic knowledge of food safety standards and point-of-sale handling procedures required Ability to train, motivate, and develop staff required Ability to work flexible hours, including evenings and weekends, based on operational needs required Licenses and Certifications: ServSafe Certification and other applicable certifications within 1 year required The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University’s Mission to Learn, Discover, Heal, Create – and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law.