Supv, Food Services-Cafeteria

Overview

Job Summary:

Supervises operations across multiple food service areas (e.g., sandwich stand, salad bar, grill) to ensure customer satisfaction and efficiency. Implements business practices aligned with organizational values and identifies areas for service improvement.

• High school diploma or GED required.
• Two years of supervisory experience required.
• Associate's degree preferred.

• ServSafe certification required.

1. Oversee daily operations, ensuring employees have resources, tools, and inventory to meet goals and deadlines.
2. Assist with cash controls, payroll, and scheduling.
3. Identify and address operational issues, escalating as needed.
4. Delegate tasks, prioritize activities, and monitor work standards.
5. Provide feedback to staff to encourage and improve performance.
6. Ensure compliance with regulations, policies, and procedures related to safety, quality, and operations.
7. Maintain a safe workplace through training, equipment maintenance, and adherence to safety programs.
8. Set and communicate operating standards, implement quality improvements.
9. Foster positive employee relationships and satisfaction to maintain regulatory compliance.
10. Ensure the highest level of service quality for retail and patient dining.
11. Support workplace diversity initiatives.

• Strong communication and analytical skills.
• Commitment to diversity and valuing different perspectives.
• Excellent customer service skills.
• Ability to work under pressure and meet deadlines.
• Strong interpersonal skills to build professional relationships.
• Ethical and compliant with laws and company policies.

• May work in all areas of food service, including kitchen and retail.
• Exposure to wet floors and sharp equipment.

• Standing/Walking: Frequent (35–65%).
• Lifting/Carrying/Pushing: Up to 50 lbs occasionally.
• Other Activities: Includes sitting, bending, reaching, and using hand dexterity.