Supervisor, Restaurant​/Food Service, Catering

Description

The supervisors report directly to the General Manager and assists in the planning, organizing, and directing of quality service in all areas of the operation and the direct supervision of the union hourly employees and production of food.

The supervisors are responsible for the daily operations throughout the food service facility and work together with a team of other managers. Under the direction of the General Manager and Executive Chef, this position is responsible for managing food service operations for the dining hall within the guidelines of the company. This is to be done under the policies and procedures set forth by Southern Food service Management.

• 4-5 years of experience as a manager or assistant operations manager in a high-volume food service operation.
• Knowledge of food services, sanitation and safety standards.
• Must possess leadership and interpersonal skills.
• Ability to motivate employees.
• Capability to work well in team environments.
• Basic knowledge of nutrition.
• Serve‑Safe certification preferred.
• Experience preparing and cooking large quantities of food.
• Knowledge of best practices for training kitchen staff and implementing procedures.
• Excellent organizational and communication skills.

• Always ensure facilities and work areas are in clean and safe operating condition.
• Conduct all kitchen and dining room set up and closing procedures to ensure it is in operating order.
• Daily temperature documentation of all necessary equipment.
• Ensure all staff is properly clocked in and out and that all positions are properly staffed.
• Monitor team members to ensure proper uniform and that meal policy is being followed.
• Prepare all necessary kitchen equipment for daily use.
• Set‑up the menu of the day and ensure all menus have been changed over to proper meal.
• Directly supervise and support cashiers to include providing drawers and assist with daily audits, as well as making safe deposits.
• Constantly monitor food quality and food leftover for storage and saving for re‑use.
• During service, monitor for spills, cup racks on floor, lines staying stocked, customer flow, dish room flow, to ensure all areas have enough staff support.
• Responsible for pulling reports from POS systems and submitting reports to administrators.
• Assist the kitchen or the front of the house team members throughout the service.
• Responsible for customer and employee relations and employee training and coaching.
• Complete detailed end‑of‑shift report of all events that occurred during the service.
• Responsible for communication through e‑mail, shift report, and phone.

We have a philosophy for each and every one on our service team to give something extra. A Southern Food service Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

• Strength
  :
  Standing 70%, walking 30%
• Movement of Objects
  :
  Light Lifting, Light Carrying Light Pushing, Light Pulling, Climbing or Balancing:
  Occasional
• Stooping
  :
  Occasional
• Reaching
  :
  Frequent
• Handling
  :
  Frequent
• Talking/Hearing
  :
  Frequent
• Seeing
  :
  Frequent
• Temperature Variation
  :
  Frequent