Food Service Associate Supervisor - Lamy's Diner (part time)

The Henry Ford Museum of American Innovation; Dearborn (MI); On-site; USD 19,000 - 30,000; Part time

Job summary

The Henry Ford Museum of American Innovation seeks a part-time Food Service Supervisor to oversee Lamy's Diner operations inside the museum. You will supervise the food service team, ensure guest satisfaction, and coordinate daily restaurant details and service requirements as directed by the Food Service Manager.

You will monitor staffing, cleanliness, and procedures, assist managers, and step into the manager role in their absence.

Qualifications

• Two or more years of foodservice experience.
• Proficiency in Microsoft Office.
• Must be flexible with hours and scheduling.
• Available to work up to five days a week, daytime and evening, holidays and weekends.
• Must have taken or be willing to take alcohol awareness training and ServSafe training.

Responsibilities

• Interacts with guests, managers and co-workers in a professional, friendly manner.
• Manage units from setup to breakdown and oversee daily operations.
• Monitor food quality and coordinate with culinary and warehouse teams to ensure availability.
• Organize stock and materials with the Food Services Manager.
• Coordinate with managers and delegate tasks to service staff.

Skills

Foodservice experience

Microsoft Office

Flexible hours

Availability 5 days

Alcohol awareness training

ServSafe training

Job description

Lamy's Diner, located inside the museum, is a step back in time to 1946 New England, complete with period menus, paper straws and an iconic counter. The Food Service Supervisor is a part-time position that is responsible for supervision of Food Services Team, overseeing guest satisfaction, daily restaurant details and coordinating service requirements as directed. Specifically, monitoring and coordinating daily restaurant staffing, cleanliness and operating procedure. Responsible for assisting Foodservice Managers and assumes responsibility for assigned units in absence of a Foodservice Manager.

Essential Responsibilities

• Interacts and communicates with guests, managers and co-workers in a professional and friendly manner.
• Manage assigned units from set up to breakdown, including overseeing daily operations of units.
• Monitors food quality and quantity in units and communicates effectively with culinary and warehouse teams to ensure products are available for our guests.
• Assists with the organization of stock, product and materials in each unit in conjunction with the Food Services Manager
• Coordinates with Food Services managers and delegates tasks to service staff accordingly
• Acts as on-site trainer in the orientation and skill building of new employees to the food service department.
• Assumes responsibility for and ensuring staff is demonstrating food safety and sanitation policies and guidelines in compliance with Wayne County Health Department
• Places weekly and daily stock orders
• Assists Food Services Manager's with monthly department inventory of stock and product.
• Ensure food service staff are performing per The Henry Ford hospitality standards.
• Assists with service equipment inventory as needed.
• Assists Food Services Manager with all special event procedures.
• Handles and stores all equipment properly and with care.
• Adheres to The Henry Ford and the foodservice department rules and policies always.
• Contributes to the effective team management of all problems, issues and opportunities.
• Acts as a team player, providing expertise within the team and with other team members as appropriate.
• Determines appropriateness of and authorizes execution of service recovery procedures for guests.
• Completes necessary staff time management duties daily.
• Provides guidance to staff in the safe operation, maintenance and efficient usage of food service equipment to department standards.
• Operates and has full knowledge of cash register and point-of-sale system and performs these duties to their security level.
• Utilizes good judgment and problem-solving skills to overcome common predictable problems that interfere with successful daily operation.

Qualifications

• Two or more years' foodservice experience
• Proficiency in Microsoft Office software
• Must be flexible with hours and scheduling
• Available to work up to five days a week, daytime and evening, holidays and weekends
• Must have taken or be willing to take alcohol awareness training and Servsafe training

Special Skills

• Good communication skills
• Detail-oriented
• Customer service-focused with a hospitable demeanor
• Ability to work in team environment and manage co-workers in an effective manner
• good organizational and problem-solving skills
• Ability to handle multiple tasks
• Must be able to use tact and diplomacy in stressful situations