Hospitality Supervisor

University System of New Hampshire; United Kingdom; On-site; GBP 32,000 - 44,000; Full time

Job summary

The University System of New Hampshire is looking for a hands-on Food Service Supervisor to oversee a high-volume operation across multiple concepts. This essential role emphasizes staff training, guest interactions, and maintaining quality, safety, and cost-control standards.

You will manage scheduling, purchasing, and inventory, while ensuring PCI-DSS compliance and Title IX, coaching student employees, and keeping equipment and records in good order to support operations during emergencies.

Qualifications

• HS education or equivalent; 2 years of minimum experience.
• Strong leadership and communication skills.
• Food safety knowledge and sanitation standards.
• Familiarity with PCI-DSS compliance and Title IX.
• Experience with cost control and inventory in food service.

Responsibilities

• Supervise staff and participate in food service across multiple concepts.
• Provide hands-on quality control of made-to-order items.
• Perform specific food prep and service tasks as needed.
• Conduct store walkthroughs for merchandising, cleanliness, safety.
• Responsible for purchasing and inventory of all food and supplies.
• Recruit, hire, train, and supervise student staff; enforce standards.
• Coach and discipline staff; train safety policies.
• Ensure PCI compliance and Title IX adherence.
• Maintain equipment and shift records; assist with production.
• Cover staffing shortages and resolve operational issues.

Skills

Staff supervision

Staff training

Quality control

Guest service

Time management

Bilingual English/Spanish

Safety compliance

Education

High school diploma

Tools

POS systems

Microsoft Office

Kitchen equipment knowledge

Job description

Responsible for the supervision of all aspects of a high-volume food service operation. Duties include training/coaching of staff, interactions with guests, and evaluation of personnel, products, and equipment. Maintaining multiple concepts and supervision of staff.

This is an essential staff position in Hospitality Services and is necessary for food production/service operations through weather or other emergency conditions.

Duties/Responsibilities

Primary Responsibilities (70%)

• Supervise/coordinate assigned staff and actively participate in food service activities, including preparation, handling and service of food items in several concepts simultaneously.
• Provides hands-on quality control and quality assurance of all made-to-order items (taste, presentation).
• Perform specific food prep and service tasks based on business needs.
• Performs routine store walkthroughs to identify business needs in the areas of merchandising, cleanliness, equipment maintenance, and safety.
• Responsible for purchasing and inventory of all food, beverage, and supplies.

Staff and Training (15%)

• Recruit, hire, schedule, train and supervise all student employees. Enforcement of standards of employee performance in the areas of attendance, productivity, conduct and comportment.
• Responsible for coaching and disciplining non- student and student staff through the shift.
• Train and enforce safety policies, practices, and procedures.
• Ensures students are in compliance with PCI Certification and Title IX.
• Assume responsibility for covering/correcting staffing shortages, operational issues and performance issues of assigned staff.

Administrative & Compliance (15%)

• Coordinates maintenance of all equipment.
• Performs daily recordkeeping- Shift Summaries, POS reports and receipts, and submittal of invoices.
• Provides useful operational insight and observations to management. Maintains compliance with all governing bodies (Fire, Police, DHHS, USNH, permits, records, signage).
• Maintains necessary service records- Credit Card Reader logs, temp logs, equipment maintenance.
• Ensure that food supplies, utensils, and event signage necessary for efficient operation are available and the equipment is functioning properly.
• Responsible for student payroll and timecard record keeping.
• Perform other duties as assigned.
• Based on business needs, position will be required to assist with production and service requirements, as necessary.

Requirements

Minimum Acceptable Education & Experience:

HS education or equivalent; 2 years of minimum experience

Knowledge, Skills & Abilities

Knowledge

• Strong understanding of food service techniques, including preparation, handling, and service.
• Knowledge of sanitation standards and food safety regulations.
• Familiarity with maintenance and operation of commercial kitchen equipment (e.g., ovens, slicers, fryolators).
• Understanding of purchasing, inventory control, and cost management in a food service setting.
• Working knowledge of PCI-DSS compliance as it pertains to payment processing in food services.
• Knowledge of regulatory compliance (Fire, Health, DHHS, USNH policies, etc.).
• Experience with food service POS systems and basic recordkeeping.
• Familiarity with Microsoft Office software (preferred).

Skills

• Supervisory and team leadership skills for directing students, operating, and adjunct staff.
• Training and coaching abilities to develop team members and enforce performance standards.
• Strong interpersonal and communication skills, especially in guest service settings.
• Time management and multitasking skills in a high-volume, multi-concept food operation.
• Conflict resolution and disciplinary process skills.
• Equipment troubleshooting and coordination of routine maintenance.
• Bilingual communication in English/Spanish (preferred).
• ServSafe Certification or food safety training (preferred).

Abilities

• Ability to work a flexible schedule, including nights and weekends.
• Ability to lift, push, pull, bend, and perform physically demanding tasks (up to 50 lbs).
• Ability to remain calm and decisive under pressure or during emergencies.
• Ability to wear and use required PPE appropriately.
• Ability to supervise in a fast-paced environment with minimal direction.
• Ability to uphold and enforce safety, security, and confidentiality protocols.
• Ability to maintain accurate records and complete administrative tasks efficiently.

Equipment/Instruments:

• Thermometer
• Char broiler
• Fryolator
• Griddle
• Steamers
• Convection oven
• Combi oven
• Rationale oven
• Impinger conveyor oven
• Knives
• Warmers
• POS system and Turnstiles
• Coffee urns and units
• Meat Slicer
• Food Scales

Other Requirements:

• High school graduation or equivalent.
• Two years of supervisory experience in a food service operation.
• Knowledge of food service techniques, sanitation, and safety.
• Strong interpersonal abilities.
• Ability to multi-task and self-prioritize.
• Must be able to wear and use appropriate personal protective equipment as necessary.
• Must be able to physically meet the demands of