Evening Dining Supervisor — Flexible Hours & Tuition

Stanford University; Palo Alto, Northern (CA, KY); Hybrid; USD 70,000 - 73,000; Full time

Benefits offered by this job

18+ PTO days per year

Health benefits start when you start

Flexible work options

Tuition and training assistance

403(b) plan

Mental health and wellness programs

Free and discounted commuter transport

Job summary

Stanford University’s Residential & Dining Enterprises is seeking an experienced customer service leader to oversee daily dining operations, retail and catering services on campus. You will ensure service standards, manage a standalone unit, and contribute to revenue targets under $750,000 with a small team.

The role emphasizes hands-on supervision, training front-of-house staff, menu development, health and safety compliance, and collaborative work with campus partners.

Qualifications

• Two years of successful experience in a customer service industry.
• Knowledge of food service management and techniques for an institutional operation.
• Ability to supervise and train a diverse work staff with strong communication.

Responsibilities

• Uphold customer service standards and resolve inquiries and complaints.
• Oversee daily dining operations and control expenses for units with revenue targets under $750,000.
• Train, schedule, and supervise front-of-house staff and kitchen staff as required.
• Contribute to menu development and seasonal / event programming.
• Ensure health, sanitation, safety compliance and proper facility appearance.

Skills

Customer service

Staff supervision

Communication skills

Food service management

Health & safety

Job description

Stanford University’s Residential & Dining Enterprises is seeking an experienced customer service leader to oversee daily dining operations, retail and catering services on campus. You will ensure service standards, manage a standalone unit, and contribute to revenue targets under $750,000 with a small team.

The role emphasizes hands-on supervision, training front-of-house staff, menu development, health and safety compliance, and collaborative work with campus partners.