Supervisor Food Services

Oklahoma-State-University; Stillwater (OK); On-site; USD 18,000 - 24,000; Full time

Job summary

Oklahoma State University in Stillwater seeks a Dining Room Supervisor for Ranchers Club, overseeing breakfast and lunch operations as well as dinner preparation. You will lead front‑of‑house and kitchen teams to maintain high food quality and service standards.

Responsibilities include staff training and supervision, ensuring operational excellence, and managing food and labor costs related to breakfast service. Early morning shifts and varied hours are expected.

Qualifications

• High School or GED required; degree conferred on or before start date.
• Minimum two years in food and beverage service with front‑of‑house experience in restaurant, banquet, or event settings.
• Minimum two years in a supervisory or management role within food service.
• Acquire ServSafe Certification after hire.

Responsibilities

• Oversees breakfast and lunch operations and dinner preparation at Ranchers Club, ensuring exceptional food quality and service standards.
• Manages front‑of‑house and food production teams; trains and supervises staff.
• Controls food and labor costs associated with breakfast service.

Skills

Communication

Leadership

Inventory control

Purchasing

Education

High School/GED

Job description

Campus

OSU-Stillwater

Contact Name & Email

Josh Barnard, [e-mail]

Work Schedule

Five plus shifts per week

Appointment Length

Regular Continuous/Until Further Notice

Hiring Range

$13.00 - $17.50

Hourly

About this Position

The Dining Room Supervisor oversees breakfast and lunch operations, as well as dinner preparation, at the Ranchers Club, an upscale dining establishment. This role is responsible for ensuring exceptional food quality and service standards, managing both front-of-house and food production teams. Key responsibilities include staff training and supervision, maintaining operational excellence, and controlling food and labor costs related to breakfast service.

Required Qualifications

• High School/GED (degree must be conferred on or before agreed upon start date)
• At least two years of experience in food and beverage service, with a strong understanding of front-of-house operations in a restaurant, banquet, or event setting. Must also have a minimum of two years in a supervisory or management role within the food service industry.

Certifications, Registrations, and/or Licenses:

Acquire ServSafe Certification after hire.

Skills, Proficiencies, and/or Knowledge:

Must possess excellent communication and leadership skills with the ability to effectively supervise and motivate team members. A strong understanding of food safety standards and proper sanitation practices is essential. Must also demonstrate knowledge of inventory control procedures and best practices for purchasing supplies and equipment.

Preferred Qualifications

• Bachelor's Culinary Arts / Hospitality

Certifications, Registrations, and/or Licenses:

ServSafe Certification

Working Conditions

This position requires early morning shifts and varied hours.

Must be able to remain standing for extended periods (up to 8 hours) and perform physical activities such as reaching, bending, stooping, and occasionally lifting items weighing up to 50 pounds.