Retail Dining Supervisor (Evenings-SJU)

College of Saint Benedict/Saint John's University; Collegeville Township (MN); On-site; USD 40,000 - 52,000; Full time

Benefits offered by this job

Benefits

Job summary

College of Saint Benedict / Saint John's University is seeking a Retail Dining Supervisor for the Sexton Commons Dining operation. This full-time (0.80 FTE) position oversees daily food production and front-of-house tasks, directs staff, and strives to deliver outstanding guest experiences.

The role involves training student employees, enforcing safety and sanitation standards, and coordinating with other dining service areas as needed. Typical schedule is 1:00p–9:30p with some weekend duties.

Qualifications

• High school diploma or equivalent.
• At least one year of experience in food service or related field; supervisory experience preferred.
• ServSafe certification preferred; must be obtained within six months if not already certified.
• Ability to train and mentor staff and student employees.
• Strong time management and communication abilities.
• Availability to work rotating shifts, including evenings and weekends.

Responsibilities

• Oversee daily food preparation and execution, ensuring quality, taste, and presentation.
• Train staff and student employees in food production and equipment use.
• Uphold standards for food preparation, presentation, storage, and dating procedures.
• Maintain campus sanitation and safety standards per university guidelines.
• Provide feedback for menu ideas, cost-saving initiatives, waste reduction, and service improvements.
• Foster a respectful, collaborative work environment with a diverse team.
• Supervise Sexton Dining operations and act as Manager on Duty when needed.
• Handle cash and operate POS systems with accurate records.
• Ensure adherence to standardized recipes and consistent food quality.
• Provide excellent customer service and a positive dining experience.

Skills

Food service

Supervisory experience

Sanitation knowledge

Customer service

Education

High school diploma

Tools

ServSafe certification

Job description

The Culinary Services Department at Saint John's University invites applications for a full-time (0.80 FTE), benefit-eligible position of Retail Dining Supervisor.

The Retail Dining Supervisor assists in managing food production and front-of-house operations at Sexton Commons Dining. This role involves overseeing daily tasks, providing direction to staff, solving problems, participating in food production stations, and ensuring a high level of guest satisfaction. The supervisor is responsible for maintaining efficient operations and ensuring that all tasks are completed in a timely manner.

Institutional Inclusion Visioning Statement

The College of Saint Benedict (CSB) and Saint John’s University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

CSB and SJU offer competitive salaries and a comprehensive benefits program (click the benefits tab above the position summary section to view more information)

For further information regarding our institutions, visit CSBSJU

The posted wage range represents CSB and SJU's good faith estimate of likely compensation at the time of posting. Actual pay will be dependent upon several factors, including the candidate's experience, qualifications, and skills, and may fall outside of the range indicated.

• Oversee and participate in daily food preparation and execution, ensuring all food meets the highest standards of quality, taste, and presentation.
• Train staff and student employees in food production, providing clear instructions on the proper use of equipment and techniques.
• Uphold and enforce standards for food preparation, presentation, batch cooking, and storage, including proper documentation of heating, cooling, and dating procedures.
• Maintain compliance with university sanitation and safety standards established by the university and relevant health authorities, maintaining clean and safe equipment and workspaces.
• Provide feedback and suggestions for new menu ideas, cost-saving initiatives, waste reduction and service improvements to enhance customer satisfaction.
• Foster a respectful and collaborative work environment, effectively working with a diverse team of individuals.
• Supervise the Sexton Dining operations and employees, acting as the Manager on Duty in the absence of management.
• Handle cash and operate point-of-sale systems while maintaining accurate records of sales, refunds, and other transactions.
• Ensure adherence to standardized recipes and maintain consistency in food quality.
• Provide excellent customer service, ensuring a positive dining experience for all guests.
• Attend and actively participate in all required department meetings and training sessions.
• Provide support to other dining service areas as needed,
• Perform other duties as assigned.

Minimum Requirements

• High school diploma or equivalent education and experience.
• At least one year of experience in food service or a related field; supervisory experience preferred.
• ServSafe certification preferred; must be obtained within six months of employment if not already certified.
• Ability to train, mentor, and support staff and student employees.
• Strong time management skills with the ability to prioritize and manage multiple tasks effectively.
• Excellent written, verbal, and interpersonal communication abilities.
• Availability to work rotating shifts, overtime, and evening/weekend hours as needed based on departmental scheduling requirements.

Physical Requirements

• Ability to lift and move up to 40 pounds.
• Ability to tolerate temperature fluctuations.
• Ability to perform physical activities that require considerable use of arms and legs, and moving of the entire body, such as standing, walking, climbing, lifting, balancing, stooping, and handling of materials for extended periods of time.
• Use of and exposure to products containing detergents, degreasers, and sanitizing solutions.

Typical schedule being (1:00p-9:30p) five days per week and 1:00pm-9:30pm every other weekend. Shift times and days may change depending on needs of the operation. Typically includes summer off.

If you require special accommodations to participate in the Saint John's University hiring process, please contact us at [phone] or [e-mail]

It is the policy of SJU to conduct a pre-employment background check. An offer of employment is contingent upon a successful background check. Saint John’s also utilizes E-Verify as part of its onboarding process to confirm work authorization.

Saint John's University is an Affim...