Banyan Dining Supervisor

Brigham Young University – Hawaii•BYU–Hawaii, HI

4d•$20 - $25

About The Position

The Banyan Dining Supervisor oversees the daily operations of the Banyan Dining Hall, ensuring high-quality, nutritious, and cost-effective food service and excellent customer satisfaction. The Supervisor trains department employees in food preparation, service, sanitation, and safety standards. The role includes overseeing assigned food service units, monitoring food presentation, taste, and portion control, and consulting with chefs on balanced, appealing, healthy, and cost-effective menus. The Supervisor maintains a visible presence in the work unit, resolves operational concerns, collaborates with the FS manager when needed, assigns duties and workstations, evaluates staff performance, and completes disciplinary documentation when necessary. Administrative duties include coordinating employee training, developing staff schedules, maintaining meal-plan, cost, inventory, time-and-attendance, and personnel records, and ensuring compliance with health, safety, sanitation, and department standards. The Supervisor estimates supply needs, manages inventory and requisitions, and recommends improvements to procedures, employee performance, service quality, efficiency, and workplace safety. Other duties may be assigned.

Requirements

Associate degree required.
At least 2 years of relevant experience in food service supervision or management.
Strong ability to lead, motivate, and develop diverse staff in a fast-paced food service environment.
Comprehensive understanding of food handling, safety regulations, and sanitation standards.

Responsibilities

Oversee daily operations of assigned food service units and ensure quality, consistency, and customer satisfaction.
Monitor food presentation, taste, and portion control.
Consult with chefs to plan balanced, healthy, appealing, and cost-effective menus.
Maintain a visible presence in the work unit and provide support, oversight, and immediate problem resolution.
Ensure compliance with department policies, customer service standards, safety procedures, and health and sanitation standards.
Address operational challenges and collaborate with the FS manager when necessary.
Assign duties and workstations, observe and evaluate staff performance, and complete disciplinary documentation when necessary.
Conduct and coordinate employee training in food preparation, service, sanitation, and safety procedures.
Develop and manage staff schedules in accordance with deadlines.
Maintain detailed records related to meal plans, costs, and inventories.
Estimate ingredient and supply needs; manage inventory and requisition food and equipment to ensure timely service.
Maintain accurate and timely documentation related to employee time and attendance and other personnel matters.
Recommend improvements to work procedures and employee performance to enhance service quality, efficiency, and workplace safety.
Perform other duties as assigned.