Food Service Supervisor, Greenfield Village (part time)

The Henry Ford; Dearborn (MI); On-site; USD 30,000 - 40,000; Part time

Job summary

Ein innovatives Unternehmen sucht einen engagierten Food Service Supervisor für seine neueste Restaurantstandort. In dieser spannenden Rolle sind Sie verantwortlich für die Aufsicht über das Team, die Gewährleistung der Gästezufriedenheit und die Koordination der täglichen Abläufe. Sie werden eine Schlüsselrolle bei der Schulung neuer Mitarbeiter spielen und sicherstellen, dass alle Standards eingehalten werden. Wenn Sie eine Leidenschaft für den Kundenservice haben und in einem dynamischen Umfeld arbeiten möchten, ist dies die perfekte Gelegenheit für Sie, Teil einer einzigartigen Kultur zu werden.

Qualifications

• Mindestens zwei Jahre Erfahrung im Lebensmittelservice.
• Bereitschaft zur Teilnahme an Schulungen für Alkoholbewusstsein und Servsafe.

Responsibilities

• Überwachung des täglichen Betriebs und der Mitarbeiter im Lebensmittelservice.
• Sicherstellung der Lebensmittelsicherheit und Einhaltung der Hygienevorschriften.

Skills

Kommunikationsfähigkeiten

Organisationsfähigkeiten

Problemlösungsfähigkeiten

Kundenservice

Education

High School Diploma oder GED

Tools

Microsoft Office

Kassensystem

Job description

The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward.

We are currently hiring a part-time Food Service Supervisor for Stand 44, our newest restaurant in Greenfield Village. In this role, you are responsible for the supervision of our talented Food Services Team, overseeing guest satisfaction, daily restaurant details and coordinating service requirements as directed. Key activities include monitoring and coordinating daily restaurant staffing, cleanliness and operating procedures. You will support Food Service Managers and assume responsibility of assigned units in absence of a Food Service Manager.

Essential Responsibilities

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

Your Qualifications

1. High school diploma or GED.
2. Two or more years’ food service experience.
3. Proficient with Microsoft Office.
4. Must have taken or be willing to take alcohol awareness training and Servsafe training.

Special Skills

1. Good communication, organizational and problem-solving skills.
2. Flexibility with hours and scheduling.
3. Available to work up to five days a week, daytime and evening, holidays and weekends.
4. Customer service focused with a hospitable demeanor.
5. Ability to manage co-workers in an effective manner.
6. Must be able to use tact and diplomacy in stressful situations.