Catering & Concessions Supervisor

Roanoke College; Salem (VA); On-site; USD 42,000 - 62,000; Full time

Job summary

Roanoke College is seeking a Catering & Concessions Supervisor to lead Concessions, the Food Truck, and Catering operations on campus in Salem, VA. You will supervise daily activities, ensure safety and sanitation, and support student staff development while collaborating with Dining Services.

The role begins on a Friday in August 2026. Responsibilities include managing scheduling, POS transactions, inventory control, and customer service excellence, while upholding college policies and health

Qualifications

• Must have strong communication skills and the ability to lead and train student staff.
• Experience in foodservice operations and safety standards.
• Ability to manage Concessions and Food Truck operations and scheduling.
• Comfort with POS systems and handling payments and inventories.
• Flexible hours including evenings, weekends, and holidays.

Responsibilities

• Supervise Concessions and Food Truck operations and staff.
• Maintain safety, sanitation, and health compliance standards.
• Manage financials: deposits, sales reports, and inventories.
• Provide training, coaching, and performance feedback to student workers.
• Coordinate catering events and promotional activities.

Skills

Customer service leadership

Verbal and written communication

Multi-tasking

Food service operations

Training and coaching

Education

1+ years experience as catering/foodservice supervisor

Tools

ServSafe Manager

Menu management software

Job description

About Roanoke College

Roanoke College is a place where every student who works hard has the opportunity to succeed. We champion potential, providing essential learning and leadership through innovative academic programs and transformative educational experiences, giving students the mettle, mindset, and empathy to pursue lives of purpose, build meaningful careers, and meet society’s most pressing needs. Located in scenic Salem, Virginia, Roanoke College is an intimate, welcoming community that has served the local region and beyond for nearly 200 years. Now, we’re building on momentum and offering a Roanoke experience for today’s students and a legacy that belongs to every Maroon. Learn about the College's new strategic plan, Imagine Roanoke: A Strategic Plan for Roanoke College and the 21st Century Learner.

Roanoke College is a nationally ranked residential liberal arts college affiliated with the Lutheran Church (ELCA), located in the beautiful Roanoke Valley of Virginia. A Phi Beta Kappa institution, Roanoke College is an equal opportunity employer and actively seeks diversity among its faculty, staff, and students; women and members of under‑represented groups are especially encouraged to apply.

The Position

The Catering & Concessions Supervisor serves as the primary supervisor for Concessions and the Food Truck at Roanoke College and serves as a member of the Dining Catering team. This visible role involves supervising and participating in the daily operations for our Concessions, Food Truck, and Catering community‑facing hospitality experiences. Given the flexible scheduling of these businesses, this supervisor will also support Catering and other Roanoke College Dining operations during Concessions and the Food Truck’s inactive times. This position serves an essential role in supporting student success by providing training, coaching, and helping develop transferable skills for student employees. The Catering & Concessions Supervisor is a point‑of‑contact for guests, helps to ensure facility readiness to accept guests during hours of operations and supervises student staff. This position begins on Friday, August 14, 2026.

Key Responsibilities:

• Positively represent Roanoke College, treating all guests and team members with courtesy and respect.
• Apply and enforce workplace safety and sanitation standards as instructed by VDH and Dining.
• Cleaning & maintaining equipment for stewardship and safe operation.
• Handling, stocking, and rotating food, supplies, equipment, and chemicals commonly used in foodservice as needed or directed.
• Manages Concessions and Food Truck operations including scheduling/staffing.
• Use a Point‑of‑Sale register and mobile tablets to obtain payment transactions from customers including cash, credit, tap‑to‑pay, student meal plan, and other payment options.
• Ensure compliance with food and workplace safety, sanitation, regulatory, and college policies.
• Maintains health inspections and business licenses and displays necessary credentials.
• Manages unit financials by filing daily deposit, generates and evaluates reporting, maintains sales and inventory records, and supports other financial tasks to meet the operation’s financial goals.
• Provides direct customer interaction and excellent culinary and hospitality experiences.
• Conduct Human Resources tasks including: interviewing/hiring, training, performance planning, and coaching and evaluation of student staff.
• Report and follow‑up on equipment, facilities, or maintenance issues as they are identified.
• Accurately record temperatures, sales data, inventory levels, and other pertinent data as needed. Manages and controls inventory: places orders, receives stock; checks invoices, maintains quality control, takes periodic physical inventories of food and equipment.
• Drives, parks, cleans and organizes a large food truck.
• Prepare signage, announcements, and other communication and marketing collateral. Performs and/or coordinates various public relations activities.
• Sets up, breaks down, cleans up, and provides supervision for catering events. Creates a positive environment and successfully motivates and manages team.
• Receives and plans responses to customer feedback.
• Provide rotational or floating support in other dining locations as needed and as capacity permits.
• Other duties as assigned.

Minimum Qualifications:

• Must be able to complete required training, which may be offered in‑person or online.
• Strong verbal and written communication skills, including proficiency in the English language, demonstrates active listening, and demonstrated ability to interact with various stakeholders.
• Ability to think critically, make decisions that positively impact operations, and solve problems.
• Ability to multi‑task and ensure effectively manage time.
• Strong knowledge of food service operations.
• Familiarity with business and management principles involved in planning, leadership techniques, and coordination of people and resources.
• Ability to effectively teach others how to do something.
• Ability to work a varied schedule, including morning, evening, weekends, and holidays.

Preferred Qualifications:

• Experience with computerized menu management systems and knowledge of office and industry software applications, including point‑of‑sale systems, mobile technology, word processing, spreadsheets, database management, e‑mail and web‑based applications. Ability to learn new programs.
• Experience managing college & university food service, concessions, and catering operations.
• Experience working with menu management and time clock software.

Education, Experience, Skills, and Abilities:

• Ability to compute basic math and read and write the English language.
• 1+ years proven experience as a catering, foodservice, or hospitality supervisor or manager preferred.
• Familiarity with safe food service principles and VA Dept. of Health guidelines.

Special Conditions of Employment:

• Satisfactory conviction history background check.
• Must be legally eligible to open, dispense, serve, and transport alcohol‑containing beverages in the state of Virginia.
• Maintain a valid VA driver’s license, a clean DMV record and successful completion of required Roanoke College driver training programs.
• Must be able to pass campus safety vehicle driver training.
• Must have current certification or be able to pass ServSafe Manager and Food Allergy Research & Education (FARE) certification exams within 6 months of employment and renew as needed.
• Dining services staff are considered essential personnel. In the event of a university closure, modification, or suspension due to weather or other emergency conditions, this position is expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.
• Attend trade shows, conferences, and off‑site training as required.
• Availability to work flexible hours, including evenings, weekends, and holidays as needed to accommodate operational needs.
• Operate a food truck, including driving, cleaning (interior and exterior), fueling (gasoline and propane), water (managing waste water and potable water), and scheduling repairs and maintenance.