Dining Hall Supervisor

Dining Hall Supervisor (Late Night)

Amherst College invites applications for the Dining Hall Supervisor (Late Night) position. The Dining Hall Supervisor (Late Night) is a full-time, year-round position. The expected salary range for this job opportunity is: $25.85 to $28.00 per hour.

The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families.

The Dining Hall Supervisor is a working supervisor responsible for serving as manager on duty, including working closely with the staff to ensure all standards are followed, providing excellent customer service, portioning food, food control, and following sanitation protocols. Coordinates repair calls, maintenance issues, and manages stock levels for all china and equipment needs. Directly manages the meal periods during service and assists as needed. Handles scheduling and payroll, and shares hiring staff duties with the Manager. Also, handles employee relations situations, solves operational problems, and reports all issues directly to the Manager.

Our work is central to student life, and their needs occur at a variety of times throughout the day, week, and year, and as such, a flexible schedule is required. In addition, the position is designated as providing essential services and may be required to report to work or remain on duty even when the College is closed.

All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members.

Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues.

Schedule during the semester: Sunday through Thursday, 3:30 pm - 12:00 am

Schedule during breaks and summer: Sunday through Thursday, 12:00 pm - 8:30 pm

Summary of Duties and Responsibilities:

Supervision

• Supervise staff, including casual and student employees
• Provide and maintain the tools, information, and communication, resources, and support for staff
• Assist the Manager of Dining Services with performance evaluations, coaching, problem resolution, and creating/updating job descriptions
• Maintain the accuracy of schedules
• Assist the Manager of Dining Services with staff training and hiring

Operations

• Provide operational supervision, both directly and in conjunction with the Manager of Dining Services
• Provide consistent and proactive communication of operational and customer needs
• Perform inspections of Stations and Service areas in support of established standards
• Manage inventory and the organization of necessary products for dining
• Ensure the operation is secure, organized, safe, and clean during service and at the close of business
• Maintain a commitment to the quality of our resources and work to prevent loss and eliminate waste
• Promote our standards of quality and service and the safety of our work environment
• Provide limited supervision including reporting issues, concerns and/or emergencies through the appropriate channels and to the Manager of Dining Services
• Ensure maintenance of the inventory, presentation and cleanliness of all storage areas
• Supervise general cleaning to include floors, counters, equipment, customer use areas such as dining room tables
• Ensure equipment used is in sound, working order; and tools used are properly cared for and stored; report all repair issues; maintenance logs are updated
• Double-check to ensure the facility is secured after service
• Provide support for special events on large college weekends

Food Safety and Allergen Awareness

• All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members.
• Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues.

Qualifications:

Required

• High School diploma or equivalent
• 5 - 7 Years of experience in operational management with staff management experience
• Allergen Awareness Certified, as required by the Commonwealth of Massachusetts or be able to achieve within six months of employment
• Current SERV Safe Manager Certification or be able to achieve within (6) months of employment
• Soft skills and conflict resolution experience
• Demonstrated leadership skills, including experience handling emergencies, employee relations issues, and leading a team
• Experience with employee evaluations, training, and hiring
• Strong verbal and written communication, interpersonal, customer service, organizational, and time management skills
• Able to take initiative, work independently and collaboratively
• Successful completion of pre-employment physical and lift test
• Successful completion of required background and reference checks

Preferred

• Experience in Higher Education or institutional Food Service
• Culinary experience or certifications
• Experience with Jamix, Nutrislice and/or other food service software
• Computer experience with Google Suite or Microsoft Office
• Valid driver's license and credentialing for use of campus vehicles