Dining Room Supervisor

Title: Dining Hall Supervisor (Worcester Dining Commons) Executive Area: Administration and Finance College/School/MBU: Auxiliary Enterprises Department: Northeast Cafes Work Location: Amherst Schedule: Full Time Work Arrangement: Onsite Job Summary Under the direction of the Manager or Assistant Food Services Manager, the Food Service Supervisor oversees the daily operation of assigned dining and bar service areas, ensuring efficient customer service, compliance with sanitation and alcohol service regulations, and smooth day-to-day operations. The role supervises staff, cash handling, inventory, recordkeeping, and opening and closing procedures while supporting special events and unit operations. Essential Functions Supervises the serving of products to the customer and the placement of product for most efficient convenience to the customer. Supervises the cleanliness of the dining areas and serving areas for sanitation and pleasant atmosphere purposes. Supervises the restocking of supplies and products when required and advises the production staff if new product is required so that an even production schedule is maintained. Supervises cash handling at the registers and restocking of change when required. Supervises the placement of cash handling areas when required and other related duties. Aids the manager or assistant foods manager in the planning of special events such as banquets, conferences or other related duties in the assigned unit(s). Aids the manager or assistant foods manager in the placement of assigned personnel for the most efficient production and serving schedule. Prepare and serve beverages, maintain the bar area, and ensure compliance with all applicable alcohol service regulations. Keeps all records that pertain to cash flow or charges in the unit(s) or any other record keeping related to a unit. Responsible for opening and closing procedures and unit security. Other Functions May be assigned to other units within the food service department as business dictates. Performs other duties as assigned. Minimum Qualifications Two (2) years of experience in a food service supervisory capacity. At least one (1) year of food service experience in a hotel, restaurant, cafeteria, retail or catering operation. A diploma or certification from a trade or vocational school with a major in culinary arts may be substituted for the required experience. Experience as a bartender or in a role that included preparing and serving alcoholic beverages. Incumbents must be certified as food handlers within six (6) months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. ServSafe). Knowledge of large-scale food service operations. Knowledge of cash register operations and other related cash handling procedures. Knowledge of personnel control and personnel record keeping. Knowledge of recipe comprehension and menu construction. Knowledge of equipment sanitation and preventative maintenance normally used in a large-scale food service unit. Additional Details This position is designated as essential personnel. Working Conditions Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment. Work Schedule and Work Arrangement 1:30pm - 9:30pm; Rotating days off. May include weekends, evenings & holidays. Salary Information Pay Grade: AFSCME Grade 12 Click here to view theClassified Step Scale #J-18808-Ljbffr