Service Supervisor

About Occidental College Founded in 1887, Occidental is a nationally recognized, privatecollege of the liberal arts and sciences, dedicated to providing agifted and diverse group of students with a total educationalexperience of the highest quality -- one that prepares them forleadership in an increasingly complex, interdependent andpluralistic world. What makes Occidental special? An intellectually rigorous academicenvironment. Small classroom settings where students collaboratewith professors and their peers while pursuing or discovering theirpassion. A beautiful residential campus that offers studentshands-on engagement with the cultural and intellectual resources ofLos Angeles. A community open to stimulating conversation anddivergent points of view. Some 2,100 students from 46 states and 28countries choose from 41 majors and minors and participate in onethe country’s top undergraduate research programs. Oxy studentsroutinely win top awards and fellowships; its first Rhodes Scholarwas named in 1907. Dedicated to excellence and equity, Occidentalalso is one of the country’s most economically diverse campuses,according to the New York Times. Some 71 percent of Oxy studentsreceive some form of financial aid; 20 percent are Pell Grantrecipients; and 19 percent are the first in their family to attendcollege Title: Service Supervisor Department: Marketplace Duration: Indefinite - 9 Months Employment Status: Non-Exempt, Full-Time, 40 hours perweek Job Summary Reporting to the Associate Director, the Service Supervisorsupervises full-time, part-time and student employees in foodproduction and customer service in various Campus Dining venues.Communicates with staff and suppliers, assists with ordering foodand supplies and in controlling cost of goods. Maintains highstandards for food and facility appearance, preparation, sanitationand safety, cash handling and record keeping. Fosters positiveguest relations. Job Duties 40% - Supervising and Training - Supervises full-time,part-time and student staff. Trains employees in proper practicesand procedures. Handles issues or concerns as they arise, followingdepartment and College policies and practices. Enforces theCollege’s Rules of Conduct and Performance. Makes recommendationsfor disciplinary actions and assists with follow through. -(Essential) 5% - Coordination of food production and restocking -Coordinates the production and service of food and beverages.Ensures that food and beverages are produced in an efficient andtimely manner while maintain high standards for quality andappearance. Ensures use of standardized recipes and establishedpractices and procedures. Ensures that food, beverages and suppliesare restocked. - (Essential) 5% - Quality and safety - Maintains high standards forfood and facility appearance, preparation, sanitation and safety.Ensures staff compliance with Department of Health Services, ServSafe and department policies for food safety and workplacesanitation. Ensures that all equipment is stored, operated andmaintained in accordance with Department of Health Servicesregulations. Ensures that all duties are performed in a safe mannerand acts to identify and prevent accidents. When necessary,suggests and implements modified work duties to accommodateemployees with work restrictions resulting from work-relatedinjuries. - (Essential) 15% - Food ordering and cost control – Assists withordering food, beverages and supplies. Coordinates orders withstaff. Communicates with suppliers. Maintains procedures forcontrolling food costs by maximizing the appropriate usage of food.- (Marginal) 5% - Cashiering and cash handling - Monitors cashieringand cash handling functions. Investigates and resolvesdiscrepancies. Enforces policies. - (Essential) 10% - Multi-functional support - Assists or supervisesas needed due to absences or fluctuating workload, includingcashiering, hot/cold food production, restocking and cleaning.Contributes to a positive and cooperative work environment. Assistsother team members with major campus events, catering, theme meals,special projects and peak workload periods. May be assigned to workat any Campus Dining venue as needed. - (Marginal) 10% - Customer Service - Maintains a positive andprofessional image. Interacts with customers. Answers questions,solves problems and enforces policies. Remains alert for customertheft. - (Essential) 10% - Facility Maintenance - Oversees interior andexterior facility spaces. Maintains orderliness and cleanliness ofcustomer, food production, food display and food storage spaces.Ensures proper furniture arrangement and completion of setups forevents. - (Essential) Minimum Qualifications High school diploma or equivalent. Obtain/Maintain Serv Safe Manager level certification withinthe 6 months of hire (Introductory Period). Minimum two years of supervisory experience in a fast-pacedfood service environment. Demonstrated ability to operate a point-of-sale register and toaccurately account for cash. Proficiency in Microsoft Officeapplications (Word, Excel, PowerPoint), Googledrives/folders/forms, Adobe Acrobat, Web Editing, and social mediaapplications or any combination of productivity programs applicableto position responsibilities. Demonstrated ability to be detail-oriented and thorough;skilled at anticipating and preventing potential problems andhandling a wide variety of tasks with efficiency and accuracy. Strong commitment to a quality work product. Demonstrated ability to effectively communicate verbally, inwriting and electronically. Effective interpersonal skills as evidenced in the ability tocollaborate with a variety of constituencies. Demonstrated commitment to justice, equity, inclusion &diversity. Demonstrated skill in adapting to and performing workeffectively in high-volume, high accountability environment withmultiple and changing priorities. Effective organizational, logistical, time management andplanning skills with the ability to manage and prioritize multipletasks/projects simultaneously, prioritize and fulfill the functionsof an food service environment in a timely manner. Ability to self-motivate and work independently. Ability to provide effective leadership and training, and towork effectively and professionally across functions, disciplines,levels, and with diverse groups Preferred Qualifications Bachelor’s degree, Culinary degree, or combination of culinaryeducation and cooking experience. College or university experience. CBORD FSS experience. EXPECTED HIRING RANGE: $22.00/hr-$23.00/hr If you are offered this position at Occidental College, your finalbase salary compensation will be determined based on factors suchas skills, education, experience, and/or geographic location. Inaddition to those factors, Occidental complies with applicable payequity laws and considers internal equity among current employeeswhen developing the final offer. Please keep in mind that the rangementioned above is the base salary range for the role. Hiring atthe maximum of the range would not be typical in order to allow forfuture and continued salary growth. We also offer a generouscompensation and benefits package. #J-18808-Ljbffr