Dining Shift Leader — Elevate Guest Experience

University of Nebraska–Lincoln; Lincoln (NE); On-site; USD 21,000 - 33,000; Full time

Benefits offered by this job

Generous paid time off

Comprehensive insurance options

Employee scholarship programs

Retirement plans with university match

Lincoln Family Friendly Workplace

Job summary

University of Nebraska–Lincoln is seeking a Shift Leader for Valentino's within the Nebraska Unions Food Commons. This position provides day-to-day leadership and supports dining operations, including food production, front-end service, cleaning, opening/closing procedures, and stocking to ensure an outstanding guest experience.

The successful candidate will lead by example, train and mentor staff, schedule shifts (evenings, late nights, and weekends), uphold food quality and presentation, and

Qualifications

• High school diploma or GED with relevant dining/restaurant experience preferred.
• Ability to train and lead others in a fast-paced dining environment.
• Food handlers permit or ability to obtain one through safety testing.
• Must meet safety and sanitation requirements as part of role.

Responsibilities

• Provide day-to-day leadership to dining operations and support food production, service, cleaning, and stocking.
• Deliver outstanding guest service and resolve questions professionally.
• Assign daily tasks to team members based on staffing needs.
• Ensure food quality, presentation, and service standards are consistently met.

Skills

Leadership

Guest service

Team training

Communication

Education

High school diploma or GED

Job description

University of Nebraska–Lincoln is seeking a Shift Leader for Valentino's within the Nebraska Unions Food Commons. This position provides day-to-day leadership and supports dining operations, including food production, front-end service, cleaning, opening/closing procedures, and stocking to ensure an outstanding guest experience.

The successful candidate will lead by example, train and mentor staff, schedule shifts (evenings, late nights, and weekends), uphold food quality and presentation, and