Food Service Supervisor

## Description

Job Purpose

• The Food Service Supervisor at Wiley College is responsible for overseeing the daily operations of the college's food service facilities. This role involves ensuring high-quality food preparation and service, maintaining health and safety standards, and managing staff to provide a positive dining experience for students, faculty, and visitors.

Key Responsibilities

• Supervise and coordinate activities of food service staff, including cooks, servers, and kitchen assistants.
• Ensure compliance with health and sanitation regulations and standards.
• Manage inventory and ordering of food, supplies, and equipment to ensure efficient operation.
• Develop and implement menus that meet nutritional guidelines and accommodate dietary restrictions.
• Train and evaluate staff performance, providing feedback and guidance for improvement.
• Monitor and maintain quality control standards in food preparation and presentation.
• Address customer inquiries and resolve complaints in a professional manner.
• Collaborate with college administration to align food service operations with institutional goals and budgets.
• Ensure the maintenance of kitchen equipment and facilities, coordinating repairs and upgrades as necessary.

## Qualifications

Required Education

• High school diploma or equivalent; a degree in hospitality management or a related field is preferred.

Required Experience

• Minimum of 3 years of experience in food service management or supervision.
• Proven track record of successfully managing a team in a fast-paced food service environment.
• Experience in inventory management and cost control within a food service setting.

Required Skills and Abilities

• Strong leadership and team management skills, with the ability to motivate and develop staff.
• Excellent communication skills, both verbal and written, for effective interaction with team members and customers.
• Ability to manage multiple tasks efficiently and prioritize workload in a dynamic environment.
• Proficiency in food safety and sanitation standards, ensuring compliance with health regulations.
• Strong problem-solving skills and the ability to make decisions under pressure.
• Familiarity with point-of-sale systems and basic computer applications.
• Ability to work flexible hours, including evenings and weekends, as required by the operational needs.