Dining Shift Leader: Lead Ops & Train Staff

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

Retirement plans

Work-life balance

Job summary

The University of Nebraska-Lincoln is hiring a Dining Shift Leader for Valentino's inside the Nebraska Unions Food Commons. You will provide day-to-day leadership, support operations, and help deliver an outstanding guest experience.

As Shift Leader, you will lead by example, oversee food production, service, opening/closing, stocking, train new team members, and ensure food quality and presentation meet standards. Schedule includes evenings, late nights, 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.
• Ability to train and lead others.
• Food handlers permit or ability to obtain by safety test.

Responsibilities

• Lead by example through a servant leadership approach.
• Support daily operations including food production, front-end service, cleaning, opening and closing procedures, and stocking.
• Deliver outstanding guest service while resolving questions and concerns in a professional manner.
• 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.

Skills

Leadership

Communication

Food service experience

Training

Team supervision

Education

High school diploma or GED

Job description

The University of Nebraska-Lincoln is hiring a Dining Shift Leader for Valentino's inside the Nebraska Unions Food Commons. You will provide day-to-day leadership, support operations, and help deliver an outstanding guest experience.

As Shift Leader, you will lead by example, oversee food production, service, opening/closing, stocking, train new team members, and ensure food quality and presentation meet standards. Schedule includes evenings, late nights, and weekends.