Supervisor 2

Baldwin-Wallace University

Department of Human Resources

Supervisor 2

Department: Dining Service

Incumbent:

Classification: Craft Supervisor (E)

Status: Full-time, Non-exempt

Work Schedule: Monday-Friday, every other weekend and special events You will be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar.

Date:

Control#:

Job Summary: Supervisor, in conjunction with the other Management team, oversees and coordinates all phases of the operation and assumes full responsibility in the absence of the management team. Follows proper HACCP and sanitation procedures.

Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position

• Oversee the daily operations by continuous supervision. Ensures that all HACCP standards are met, quality product is served, and a clean atmosphere provided.
• Maintain open and effective communication between front and back of the house production, service, and personnel.
• Knowledgeable in the use of CBord and Sabretooth for daily record keeping and menus
• Maintain cleanliness by following proper sanitation procedures with equipment, work area and proper food handling, as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated.
• Assist in staff development by continuous training and cross-training.
• Assist with catered events by overseeing set-ups, clean-ups and follow through of the event.
• Must be proficient in all areas and knowledgeable of all responsibilities and work as needed in these areas.
• Must be able to troubleshoot and coordinate several stations and front and back of the house.
• Insures all employees are knowledgeable about their job descriptions and responsibilities, may assist managers with annual performance reviews.
• Assist by supervising in any area where needed.
• Takes monthly inventory.
• Oversees nightly operation in absence of managers and supervisors.
• Assists the mgmt. team in recommending schedule hours for stations
• Responsible for weekly ordering
• Responsible for forecasting food items and utilizing surplus products
• Responsible for completing all daily, weekly and monthly record keeping
• Must be Certified in Servsafe Allergy Training Course

Qualifications:

• Must be Servsafe certified.
• Must have a valid driver’s license, with safe driving record.
• Ability to demonstrate physical dexterity and lift 40 pounds.
• Knowledge of proper use of cash register, receiving and distributing money
• Ability to diagnose problems and program the equipment.
• Ability to read, write and accurately follow oral and written instructions.
• Basic knowledge of food service terminology and usage.
• Able to work independently as well as with team.
• Able to multi-task and direct diverse groups of employees
• Basic accounting skills
• Promote good public relations by always offering the best possible service

• Presents oneself in a professional manner, following proper conduct and dress code.
• Good communication skills-written and verbal