Food Service Supervisor

University of California, Riverside; California (MO); On-site; USD 55,000 - 92,000; Full time

Job summary

The University of California, Riverside Dining is seeking a Food Service Supervisor to oversee day-to-day operations in a Dining Retail or Residential facility. This role includes staff supervision, training, budgeting, and ensuring quality customer service.

Responsibilities include ordering, receiving, storage, and issuing products, plus merchandising to drive revenue and guest satisfaction under the guidance of the Senior Manager. Salary range with growth opportunities is provided.

Qualifications

• Working knowledge of food service operations and sanitation standards.
• Experience supervising staff in a food service setting.
• English communication skills, written and spoken.

Responsibilities

• Supervise day-to-day operations in a Dining Retail or Residential facility.
• Plan, organize and manage staff work assignments and training.
• Review unit budgets and ensure fiscal controls; oversee ordering and inventory.
• Develop merchandising/display methods to enhance guest experience.

Skills

Leadership

Communication

Problem solving

Education

High school diploma

Food Service Management coursework

Tools

POS software

Inventory control software

Job description

Position Information

UC Riverside's Dining is recruiting for a Food Service Supervisor. The full salary range for the Food Service Supervisor is $54,700 - $92,300 annually. However, the expected pay scale for this position is up to $79,522 annually. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs. Under the direction of the Senior Manager, the Supervisor assists in planning, organizing and managing day to day activities, work assignments, customer service and maintenance functions in a Dining Retail or Residential facility. The position participates in the selection, training, supervision and performance evaluation of assigned staff (including custodial functions); reviews unit budgets to ensure proper fiscal controls; supervises the ordering, receiving, storage and issuing of all assigned products, along with the planning and service of all assigned menu items. Develops creative methods of displaying and merchandising products to generate revenue/improve the guest experience under the guidance of the Senior Manager. Applicants must have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor or take over sponsorship of an employment Visa for staff. As a University employee, you will be required to comply with all applicable University policies and/or collective bargaining agreements, as may be amended from time to time. Federal, state, or local government directives may impose additional requirements.

Requirements

Educational Requirements

• High school diploma or equivalent certification/experience.
• Graduation or completed college courses in Food Service Managment or related field.

Experience Requirements

• 4 - 7 years of related experience.
• Supervisory experience, preferably in food service industry.
• Experience in collegiate dining.

Minimum Requirements

• Working knowledge in food service and sanitation regulations.
• Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management.
• Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis.
• Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects.
• Intermediate computer application skills to include food service applications such as point of sale and inventory control software.
• Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits.
• Effective skills to be able to professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability to compose written documentation using correct spelling, grammar and punctuation.
• Skills in training staff, and ensuring operating standards are met.

Preferred Qualifications

• Knowledge of Production Management principles and food production, including sanitary and safety standards, cost control and expense analysis, food selection and ordering.
• Knowledge of and/or experience working in a union environment.
• Present or previous involvement with the National Association of College and University Food Service (NACUFS).
• Ability to use online scheduling tools, point of sale systems, and other restaurant software systems.

Additional Information

In the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration of issues critical to growing communities' air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every student, faculty and staff member the resources to explore, engage, imagine and excel.

• UC Riverside is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine's 2020 rankings, and among the top 1 percent of universities worldwide, according to the 2019-20 Center for World University rankings.
• UC Riverside is the top university in the United States for social mobility. - U.S. News 2020
• UCR is a member of the University Innovation Alliance, the leading national coalition of public research universities committed to improving student success for low-income, first-generation, and students of color.
• Among top-tier universities, UC Riverside ranks No. 2 in financial aid. - Business Insider 2019
• Ranked No. 2 in the world for research, UCR's Department of Entomology maintains one of the largest collections of insect specimens the nation. - Center for World University Rankings
• UCR's distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of Science and Medicine.

The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories under state or federal law. It is the policy of the University of California to undertake affirmative action and anti-discrimination efforts, consistent with its obligations as a Federal and State contractor.

For information about our generous employee benefits package, visit: Employee Benefits Overview

Job Description Details

Generic Scope

Provides immediate supervision to a unit or group of operational or technical employees. A portion of time may be spent performing individual tasks related to the unit; however, supervisory activities must constitute a primary part of the job. Supervises unit operations to ensure compliance with departmental or organizational policies, procedures, and defined internal controls. Ensures accountability and stewardship of department resources (operational, financial, and human) in compliance with departmental standards and procedures.

Custom Scope

Receives predetermined work assignments that are subject to a moderate level of control and review. Instructs direct reports to complete assignments using established guidelines, procedures and policies. Requires full knowledge of own area of functional responsibility.

Department Custom Scope

Under the direction of the Senior Manager, the Supervisor assists in planning, organizing and managing day to day activities, work assignments, customer service and maintenance functions in a Dining Retail or Residential facility. The position participates in the selection, training, supervision and performance evaluation of assigned staff (including custodial functions); reviews unit budgets to ensure proper fiscal controls; supervises the ordering, receiving, storage and issuing of all assigned products, along with the planning and service of all assigned menu items. Develops creative methods of displaying and merchandising products to generate revenue/improve the guest experience under the guidance of the Senior Manager.