Campus Dining Operations Lead (Evenings & Weekends)

Davidson College; Davidson (NC); On-site; USD 36,000 - 54,000; Full time

Benefits offered by this job

Insurance

Shift differential

Holiday pay

Vacation accrual

Sick time accrual

Meals included

Job summary

Davidson College is seeking a Dining Services Supervisor to oversee front‑of‑house staff in a fast‑paced, excellence‑driven campus dining operation. This is a 9‑month, 40‑hour‑per‑week role requiring night and weekend work, with primary on‑duty responsibilities in one dining location and potential assignments elsewhere.

Responsibilities include training, coaching, performance documentation, progressive discipline, and participating in evaluations, while upholding guest service standards and

Qualifications

• High school degree or equivalent and leadership experience in commercial foodservice.
• ServSafe Manager certification required within 60 days of employment.
• If applicable, National brands Manager certification within 30 days.
• Good organizational, verbal and written communication skills.
• Basic computer skills: Outlook, Word, OneNote, Excel and internet research.
• Strong customer service and leadership aligned with policies and procedures.

Responsibilities

• Supervise staff on shifts, train and develop in their stations.
• Ensure recipes, menus and policies are followed; maintain standards.
• Provide guest service excellence and troubleshoot service issues.
• Operate cash register when needed and ensure price/meal plan compliance.
• Maintain sanitation and adherence to health codes and uniform policies.
• Perform additional tasks assigned by management.

Skills

Leadership

Verbal & written communication

ServSafe certification

Microsoft Outlook

Microsoft Word

Microsoft Excel

Internet research

Education

High school degree

Tools

Outlook

Word

OneNote

Excel

Job description

Davidson College is seeking a Dining Services Supervisor to oversee front‑of‑house staff in a fast‑paced, excellence‑driven campus dining operation. This is a 9‑month, 40‑hour‑per‑week role requiring night and weekend work, with primary on‑duty responsibilities in one dining location and potential assignments elsewhere.

Responsibilities include training, coaching, performance documentation, progressive discipline, and participating in evaluations, while upholding guest service standards and