Stand 44 Food Service Supervisor, Greenfield Village (part time)

The Henry Ford; Michigan; On-site; USD 30,000 - 40,000; Part time

Job summary

An established cultural destination seeks a part-time Food Service Supervisor to lead a dynamic team in delivering exceptional guest experiences. In this pivotal role, you will oversee daily operations, ensuring high standards of food quality and service while fostering a collaborative environment. Your leadership will guide staff in maintaining food safety and sanitation protocols, as well as managing inventory and service equipment. This position offers a unique opportunity to contribute to a legacy of innovation and hospitality, making a meaningful impact on both guests and team members alike.

Qualifications

• Two or more years of food service experience required.
• Must be willing to take alcohol awareness and Servsafe training.

Responsibilities

• Supervise daily operations of food service units and staff.
• Ensure food quality and safety compliance with health standards.

Skills

Food Service Management

Customer Service

Communication Skills

Problem-Solving

Organizational Skills

Education

High School Diploma or GED

Tools

Microsoft Office

Point-of-Sale System

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 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 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

• 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.

• 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.

Your Qualifications

• High school diploma or GED

• Two or more years’ food service experience

• Proficient with Microsoft Office

• Must have taken or be willing to take alcohol awareness training and Servsafe training

Special Skills

• Good communication, organizational and problem-solving skills

• Flexibility with hours and scheduling

• Available to work up to five days a week, daytime and evening, holidays and weekends

• Customer service focused with a hospitable demeanor

• Ability to manage co-workers in an effective manner

• Must be able to use tact and diplomacy in stressful situations

Please note that this job description is subject to modifications at any time to meet the evolving requirements of our institution.

Respect, inclusion, and opportunity for people of all backgrounds will attract the best ideas to THF and help us shape a more vibrant future. By honoring and celebrating people’s diversity, THF can bring new creativity, effectiveness, and leadership to our work and community. Achieving diversity, equity, inclusion, and accessibility is a continuous process, which, we believe, will contribute to a sustainable and inclusive world. Therefore, we strongly encourage applications from individuals who identify with or belong to marginalized communities.

It is the policy of The Henry Ford to prohibit discrimination in any employment, donor or volunteering opportunity including but not limited to based on race, color, sex, sexual orientation, gender, gender identity/expression, genetic information, pregnancy, religious creed, national origin, ancestry, age, physical/mental disability or any other such characteristic protected by federal, state or local law. This Policy applies to all of our employees, donors and volunteers to ensure that they are treated without discrimination.