Dining Hall Supervisor U of M

UMass Amherst Stroke Support Group; Amherst (MA); Sur place; USD 42 000 - 52 000; Plein temps

Résumé du poste

The University of Massachusetts Amherst is seeking a Dining Hall Supervisor to oversee catering dining rooms and serve in support of events. The role includes supervising student staff, setting up venues, handling service details, and maintaining records.

The position is on-site in Amherst with early shifts and essential personnel status. Responsibilities include coordinating food and beverage services for events, training staff, addressing client needs, and ensuring sanitation standards are

Qualifications

• Two years of experience in a food service supervisory role.
• At least one year in catering/hotel/restaurant/cafeteria or retail food service.
• Valid Class D driver's license.
• Knowledge of food handling, sanitation, and storage.
• Knowledge of equipment used in catered functions.
• Ability to supervise staff.
• Ability to provide clear oral and written instructions.
• Ability to maintain accurate records and lists.

Responsabilités

• Set up dining rooms and serving areas to meet standards.
• Train and supervise student employees.
• Resolve customer complaints by providing additional service.
• Coordinate food and beverage services for scheduled events.
• Deliver and service coffee breaks and meals.
• Operate light vehicles to move goods to campus locations.

Connaissances

Staff supervision

Communication skills

Food service knowledge

Record keeping

Formation

Culinary diploma/certificate

Description du poste

Title: Dining Hall Supervisor U of M

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Catering Food

Work Location: Amherst

Schedule:Full Time

Work Arrangement:Onsite

Job Summary

The Dining Hall Supervisor for Catering supervises and participates in the set-up of dining rooms and serving areas; assists in the serving of food and beverage; delivers and services coffee breaks and meals; supervises personnel assigned to the function; assists with maintaining records; trains and supervises student employees.

Essential Functions

• Uses manual and mechanical food service equipment to supply product for the consumption of customers including coffee machines, heat lamps, Cres Cors, etc.
• Trains and supervises student employees in the assigned work area. May assist in the evaluation and scheduling of employees.
• Assists in the resolution of customer complaints by providing substitute, additional service, or product to maintain good customer relations.
• Sets up and adjusts dining rooms and serving areas to ensure compliance with department standards, customer specifications, and business requirements.
• Supervises staff during all aspects of catered events to ensure high-quality service standards and presentation are met.
• Checks in with client at the time of the event to coordinate event‑specific details and special requests and develop a plan to fulfill or exceed the client’s expectations.
• Uses banquet event order forms to coordinate food and beverage services for scheduled events.
• Supervises and assists in cleaning food service equipment, dining areas, and food preparation areas to maintain standards for cleanliness and sanitation.
• Wraps, covers, and stores leftover foods according to department policy to eliminate spoilage and waste.
• Serves food and beverages at special events and banquets to meet business requirements.
• Cuts or plates foods following department standards for portion control and sanitation.
• Assists in supervision of student employees performing general food service duties in support of catered functions.
• Maintain high sanitation and safety standards in all catering storage rooms and other catering areas.
• Delivers, sets up, and supervises events for clients and ensures the events are executed well.
• Operates motor vehicles including light vehicles and trucks to move goods to and from the kitchen and other locations on and off campus.
• Maintains delivery vehicles ensuring cleanliness, regular preventative maintenance, and fueling is completed accurately.
• Manages packing lists for events, loads carts with items from pack out room, and supervises the restocking and distribution of the items.

Other Functions

Performs other duties as assigned.

Minimum Qualifications

• Two (2) years of experience in a food service supervisory capacity.
• At least one (1) year of food service experience in a catering, hotel, restaurant, cafeteria, or retail operation. A diploma or certification from a trade or vocational school with a major in culinary arts may be substituted for the required experience.
• Valid Class D Driver’s license.
• Working knowledge of methods, materials, tools, and equipment normally used in food handling and storage.
• Working knowledge of food service sanitation procedures.
• Working knowledge of food service equipment used in catered functions.
• Ability to supervise employees.
• Ability to provide oral and written instructions in a precise and understandable manner.
• Ability to maintain accurate records and make lists.

Additional Details

This position is designated as essential personnel.

This position is subject to final budgetary and administrative approval.

Working Conditions

Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Work Schedule and Work Arrangement

6:00am-2:00pm Monday-Friday

Salary Information

Pay Grade:AFSCME Grade 12

This position will remain open for the time period required by any applicable collective bargaining agreement and will continue until a suitable candidate pool is identified. Interested applicants are strongly encouraged to apply early.