Dining Hall Supervisor U of M

UMass Amherst•Amherst, NY

6d•Onsite

About The Position

The Dining Hall Supervisor for Catering supervises and participates in the setup of dining rooms and serving areas, assists with food and beverage service, and delivers and services coffee breaks and meals. The role supervises personnel assigned to catering functions, helps maintain records, and trains and supervises student employees. The position coordinates catered events from setup through service and cleanup. This includes working with clients on event-specific details and requests, using banquet event orders to coordinate food and beverage services, ensuring high standards of service and presentation, and managing event packing, delivery, setup, and restocking. The supervisor also serves food and beverages, portions or plates food, handles leftovers according to department policy, and maintains cleanliness, sanitation, and safety in catering areas. The role uses food service equipment and operates light vehicles and trucks to transport goods to and from kitchens and other locations on and off campus. It also maintains delivery vehicles, including cleanliness, preventative maintenance, and fueling.

Requirements

Two years of experience in a food service supervisory capacity.
At least one year of food service experience in a catering, hotel, restaurant, cafeteria, or retail operation; a diploma or certification from a trade or vocational school with a major in culinary arts may be substituted for the required experience.
Valid Class D driver's license.
Working knowledge of methods, materials, tools, and equipment normally used in food handling and storage.
Working knowledge of food service sanitation procedures.
Working knowledge of food service equipment used in catered functions.
Ability to supervise employees.
Ability to provide oral and written instructions in a precise and understandable manner.
Ability to maintain accurate records and make lists.
Submit a resume with the application and be prepared to provide contact information for three professional references.

Responsibilities

Use manual and mechanical food service equipment, including coffee machines, heat lamps, and Cres Cors, to supply products for customers.
Train and supervise student employees in the assigned work area and assist with employee evaluation and scheduling as needed.
Help resolve customer complaints by providing substitute or additional service or products.
Set up and adjust dining rooms and serving areas to meet department standards, customer specifications, and business requirements.
Supervise staff during catered events to ensure service quality and presentation standards.
Coordinate with clients at events regarding event-specific details and special requests, and develop plans to meet or exceed expectations.
Use banquet event order forms to coordinate food and beverage services for scheduled events.
Supervise and assist with cleaning food service equipment, dining areas, and food preparation areas.
Wrap, cover, and store leftover foods according to department policy to prevent spoilage and waste.
Serve food and beverages at special events and banquets.
Cut or plate foods according to portion-control and sanitation standards.
Assist in supervising student employees performing general food service duties for catered functions.
Maintain sanitation and safety standards in catering storage rooms and other catering areas.
Deliver, set up, and supervise client events, ensuring they are executed well.
Operate light vehicles and trucks to move goods between the kitchen and other locations on and off campus.
Maintain delivery vehicles, including cleanliness, preventative maintenance, and accurate fueling.
Manage event packing lists, load carts with items from the pack-out room, and supervise restocking and distribution of items.
Perform other duties as assigned.