Supervisor - Dining

Job Summary Schedule: Full-time Job Code: 9998 Employee Status: Regular Grade: H99 Requisition ID: 109372 Work Arrangement: On Site About Stanford University and Residential & Dining Enterprises (R&DE) Stanford University is a leading teaching and research institution founded in 1891, located in Southern California’s Silicon Valley on an 8,180‑acre campus. R&DE is the university’s largest auxiliary organization, supporting students through housing for 16,000 residents, serving 8 million meals annually at 48 dining venues, and operating 32 culinary enterprises. R&DE oversees a $3B asset portfolio and employs more than 1,200 employees across its divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. R&DE is committed to inclusive excellence, creating a welcoming environment for all staff and fostering operational excellence through service‑first culture. Role Purpose Ensure customer service and participate in the daily operational oversight of residential dining, retail, or catering services. Lead shift operations, maintaining quality meals, hospitality, and compliance with food safety, ADA, and university standards. Core Duties Deliver excellent frontline hospitality, engaging positively with students and addressing issues promptly. Ensure compliance with food safety, sanitation, ADA accommodations, and university policies during all shifts. Manage staff assignments, monitor flow, and address operational bottlenecks in real time to support efficient service and throughput. Maintain cleanliness and organization across all service areas, back‑of‑house, and dining spaces throughout the shift. Lead frontline staff by providing clear direction, coaching, and real‑time feedback to ensure strong performance and teamwork. Uphold customer service standards, resolving inquiries and concerns through daily interactive customer discussions. Collect, input, and review data and reports to guide daily operational decisions, implementing control, tracking, and accounting of department revenue and expenses, and suggesting programming to retain and expand customer base. Maintain management presence for service periods, 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 through concept development, special event planning, and seasonal and custom menus. Conduct regular on‑site food quality, merchandising, sanitation, equipment maintenance, real‑time safety, and food handling practices, and staff and facility appearance inspections to meet health code compliance and sanitation standards. Minimum Requirements Associate degree in restaurant management, business, or related field, or equivalent and one year of successful experience in a customer service industry or related experience. 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 key customer service competencies, such as clear communication, listening, empathy, and adherence to protocols and guidelines. 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 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. Compliance: Subject to and expected to comply with all applicable University policies and procedures, including 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 scope and responsibilities, qualifications, departmental budget availability, internal equity, geographic location, and external market pay for comparable jobs. 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 a 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. Location Residential & Dining Enterprises, Stanford, California, United States #J-18808-Ljbffr Stanford University