Supervisor, Coffee services

Job Description

Job Description

ABOUT US

At the Beach Shops, we believe that education is the key to expanding minds and transforming lives, ultimately improving our communities. Our mission is to enhance and support the educational journey of California State University, Long Beach (CSULB) by providing essential goods and services, training student employees with valuable life and career skills, and funding scholarships, internships, and programs that promote student success. We are a 501(c)(3) non-profit corporation that has been a partner to the campus community since 1953. Join us at the Beach!

JOB BENEFITS

In addition to compensation, you will be eligible for the following benefits:

• Medical, dental, and vision insurance
• Eligibility to participate in FSA and Dependent Care programs
• Optional 403(b) retirement plan
• Life insurance and AD&D coverage, that cover one time an employees’ annual salary
• Long-term disability coverage
• 10 days of accrued vacation per year, which increases with years of service
• 12 days of accrued sick time per year
• 15 paid holidays and 1 personal holiday per year
• Eligibility to participate in our Tuition Reimbursement Program, after one year of full-time employment
• Eligibility to participate in our Employee Meal Plan, where employees receive a monthly stipend of $200 for Beach Shops eateries on campus
• Employee retail discounts at Beach Shops locations
• Eligibility to participate in our Electronic Purchase Program, after one year of full-time employment
• Eligibility to participate in a taxable monthly membership for the Student Recreation and Wellness Center (SRWC) on campus

JOB SUMMARY

Under the direction of the Manager, the Coffee Shop Supervisor assists the Manager with hiring, training, supervision, discipline, motivation and development of all staff at the Coastal Coffee and Caffeine Lab locations. Responsible for day-to-day activity within the work locations. 

ESSENTIAL DUTIES AND RESPONSIBILITIES  include the following. Other duties may be assigned.

1. As a role model, the successful Supervisor works to set the highest standards of performance in all aspects of the operation and assists the Manager in overseeing daily operations across two campus coffee shop locations. This position provides an active, visible leadership presence and ensures consistent execution of operational, service, and quality standards at both locations.
   • Provides exceptional customer service, creates a warm, welcoming, and engaging experience for students, faculty, staff, and campus visitors, and oversees all aspects of the guest experience.

• Oversees and supports beverage and food production, ensuring all menu items are prepared and served according to established recipes, quality standards, food safety requirements, and applicable brand expectations. 

1. Responsible for preparing operational service areas by ensuring adequate stocking of supplies, ingredients, and menu items based on anticipated business volume; communicating production needs, menu changes, and customer demand trends to staff; replenishing inventory as needed throughout service; deploying staff to appropriate workstations based on business needs; delegating tasks; monitoring workflow; and assisting with beverage and food production when necessary to maintain service standards.
2. Coordinates transfers, deliveries, and receipt of products and other company assets between locations through the use of company vehicles, carts, or other approved methods, and assists in maintaining appropriate stock levels across locations.
3. Maintains and applies a thorough understanding of organizational policies and procedures when addressing employee concerns, customer inquiries, suggestions, and complaints. Resolves customer concerns promptly, professionally, and in a manner that promotes customer satisfaction and positive community relations.
4. Maintains positive and professional relationships with employees, managers, members of the campus community, guests, and vendors, while fostering a collaborative and customer-focused work environment.
5. Responsible for identifying, reporting, and communicating facility, equipment, maintenance, and repair needs to management and facilities personnel and following up as necessary to support uninterrupted operations.
6. In locations operating in partnership with a third-party brand, executes all operational, merchandising, beverage preparation, and customer service standards in accordance with applicable brand requirements and performance expectations.
7. Assists with product ordering, inventory management, and inventory control activities, including maintaining approved order guides, monitoring stock levels, and supporting efficient inventory practices to ensure adequate supplies while minimizing waste.
8. Assists with periodic inventories and inventory control processes while meeting or exceeding established food and beverage cost objectives. May assist in the development and testing of menu items, recipe standardization, and recipe documentation.
9. Responsible for safeguarding cash, inventory, equipment, and other organizational assets. Assists with opening and closing procedures, cash management activities, daily operational reporting, cash reconciliation, tabulating receipts, balancing departmental accounts, and preparing deposits in accordance with established procedures.
10. Supports Sustainable practices in accordance with established organizational policies and environmental initiatives.
11. Ensures locations maintain a clean, organized, safe, and customer-ready environment at all times while following established Standard Operating Procedures (SOPs). Ensures compliance with all organizational policies and procedures, labor laws, food safety regulations, sanitation requirements, Health Department standards, and OSHA regulations.
12. Maintains high standards of food and beverage quality, consistency, presentation, and freshness while promoting operational excellence and customer satisfaction.
13. Other duties as assigned, reasonably within the scope of the position.

SUPERVISORY RESPONSIBILITIES This position supervises and renders guidance to all staff within their department, under their immediate direction. Acts as a coach and mentor to all employees in their division. Provides constructive and timely performance evaluations. Carries out the disciplinary process of employees in accordance with company policy. Carries out supervisory responsibilities in accordance with company policies and procedures.

1. Assist manager with staff deployment responsibilities and the development of operational tools
2. Assist manager with assigning work shifts, maintaining employee schedules, and ensuring consistent staff coverage
3. Coaching and mentoring team members as well as providing input into their evaluations
4. Training and supervising staff in proper health code and safety procedures and incorporating these trainings into the daily maintenance practices for the building
5. Provides general oversight of all staffing levels to maximize efficiencies of customer service levels while meeting or exceeding budgeted labor metrics.

CONDITIONS OF POSITION  The conditions of this position are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Schedule

Work shifts will be assigned during regular Retail Dining operating hours. Shifts may include mornings, afternoons, evenings, nights, and weekends. The work schedule is aligned with the CSULB Academic Calendar, with peak activity during academic semesters and reduced hours during academic breaks, depending on operational needs. The employee is expected to maintain a full-time schedule. Occasional event support is required during evenings and weekends. Some campus closure dates, holidays, and overnight travel are required.

Physical Demands

The employee must frequently be able to stand and exert well-paced mobility throughout the entire shift. The employee must frequently be able to use manual dexterity and eye-hand coordination (for use of food service equipment). The employee must frequently be able to lift and/or move a minimum of 50 pounds and frequently use upper body strength required for mixing and carrying pots and pans. There will be long periods of time standing on their feet and moving around and the employee will be occasionally required to sit, climb, balance, bend at the waist, push or pull, reach above shoulder level, stoop, and kneel. Travel between campus locations—sometimes up to ½ mile—is also necessary. The employee must comply with the University’s rules and regulations as well as the Beach Shops.

Work Environment

The employee is regularly in a traditional dining services and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area. Cold temperatures are exposed in refrigeration area. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Work with chemicals used in cleaning and sanitizing equipment and all kitchen areas.

MINIMUM QUALIFICATIONS