Supervisor - Dining

Stanford University is one of the world’s leading teaching and research universities. Founded in 1891, Stanford’s mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world‑class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought—preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California’s Silicon Valley, on a scenic 8,180‑acre campus. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high‑quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet—one‑third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners—Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. The Dining Supervisor reports to the Dining Hall Manager within Stanford Residential & Dining Enterprises (R&DE) and is responsible for leading day‑to‑day shift operations within the residential student dining meal program and late‑night retail services (as applicable). This role ensures the consistent delivery of high‑quality meals and exceptional hospitality during assigned shifts. The Dining Supervisor oversees frontline staff, supports food service execution, and maintains service, cleanliness, and operational standards in real time. The Dining Supervisor plays a critical role in creating a welcoming, student‑centered environment by engaging with students, addressing issues as they arise, and ensuring a positive dining experience. This role is responsible for executing established procedures, supporting staffing and workflow, and maintaining compliance with food safety, ADA, and university standards. Working closely with managers and team members, the Dining Supervisor helps ensure smooth operations across all meal periods, including late‑night service, and contributes to a culture of hospitality, teamwork, and continuous improvement. Job Purpose Ensure customer service and participate in the daily operational oversight of residential dining, retail, or catering services. Act as sole leadership presence in some smaller scale operations; will typically be the leader for a standalone unit with less than $750,000 in revenue targets and less than 5 FTE. May also be part of the overall leadership team responsible for a large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE. Core Duties Deliver excellent frontline hospitality by engaging positively with students, resolving issues promptly, and supporting a welcoming and inclusive dining environment. Ensure compliance during all shifts by upholding food safety, sanitation, ADA accommodations, and university policies. Support efficient service and throughput by managing staff assignments, monitoring flow, and addressing operational bottlenecks in real time. Maintain cleanliness and organization standards across all service areas, back‑of‑house, and dining spaces throughout the shift. Lead and support frontline staff by providing clear direction, coaching, and real‑time feedback to ensure strong performance and teamwork. Uphold customer service standards, and ensure client expectations are met by receiving and resolving customer inquiries, concerns, and/or complaints; perform daily interactive customer discussions. Contribute to business optimization by collecting, inputting, and reviewing data and reviewing reports to guide daily operational decisions, implementing and overseeing the control, tracking, and accounting of department revenue and expenses, and suggesting programming to retain and expand customer base. Contribute to effective employee and staff relations by maintaining management presence for service periods in a specific location, identifying and resolving daily operational problems and appropriately escalating to management, and training, scheduling, and supervising all front‑of‑the‑house food service workers and kitchen staff as required. Participate in menu and marketing development by contributing suggestions for concept development, special event planning, and seasonal and custom menus. Ensure health and safety standards are met by conducting regular on‑site food quality, merchandising, sanitation, equipment maintenance, real‑time safety, and food handling practices, and staff and facility appearance inspections at the assigned unit; ensure health code compliance and organizational sanitation standards are met in assigned location. Minimum Requirements Education & Experience: Associate degree in restaurant management, business, or related field or equivalent and one year of successful experience in a customer service industry or relevant experience. Knowledge, Skills, and Abilities: Knowledge of food service management and techniques for an institutionalized food service operation. Ability to effectively supervise and train a diverse work staff. Exposure to and success with key customer service competencies, such as the ability to communicate clearly, listen, and empathize with customers while simultaneously adhering to protocols and guidelines. Certifications and Licenses: ServSafe CA Certification. Physical Requirements: Ability to exert up to 50 pounds of lifting force occasionally and/or a negligible amount of force constantly to move objects. Ability to bend, stoop, and perform extensive walking. Ability to see and taste food for quality. Ability to exert well‑paced mobility to move quickly to the different areas of the facility as service and production demands require. Working Conditions: Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise. Work Standards: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, The expected pay range for this position is $70,304-$75,000 per annum Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned. Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. Stanford is an equal employment opportunity and an affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law. Additional Information Schedule: Full‑time Job Code: 9998 Employee Status: Regular Grade: H99 Requisition ID: 109372 Work Arrangement : On Site #J-18808-Ljbffr