Dining Shift Leader: Elevate Service & Team Performance

University of Nebraska-Lincoln; Lincoln (NE); On-site; USD 20,000 - 29,000; Full time

Benefits offered by this job

Paid time off

Insurance options

Scholarship programs

University retirement match

Work-life balance

Job summary

University of Nebraska-Lincoln invites you to join our Dining team as a Shift Leader at Valentino’s in the Nebraska Unions Food Commons. You will lead daily operations, support food production, front-end service, cleanliness, and opening/closing tasks while ensuring guest satisfaction.

Responsibilities include training staff, assigning duties, maintaining food quality and presentation, and handling guest concerns professionally. Schedule varies, including evenings and weekends.

Qualifications

• High school diploma or GED plus three years in a dining/restaurant environment.
• Ability to read, write, weigh and measure.
• Ability to communicate effectively.
• Must be able to train and lead others.
• Food handlers permit or ability to obtain via safety and sanitation test.
• Experience training new staff (preferred).
• Supervisory experience (preferred).

Responsibilities

• Lead by example with a servant leadership approach.
• Support daily operations including food production, front-end service, cleaning, opening/closing procedures, and stocking.
• Deliver outstanding guest service and resolve questions and concerns professionally.
• Assign daily responsibilities to team members based on operational needs and staffing levels.
• Ensure food quality, presentation, and service standards are consistently met.
• Train and mentor new team members to support their success.

Education

High school diploma/GED

Job description

University of Nebraska-Lincoln invites you to join our Dining team as a Shift Leader at Valentino’s in the Nebraska Unions Food Commons. You will lead daily operations, support food production, front-end service, cleanliness, and opening/closing tasks while ensuring guest satisfaction.

Responsibilities include training staff, assigning duties, maintaining food quality and presentation, and handling guest concerns professionally. Schedule varies, including evenings and weekends.