Dining Hall Supervisor U of M

UMass Amherst•Amherst, NY

4d•Onsite

About The Position

The Dining Hall Supervisor for Catering supervises and participates in setting up dining rooms and serving areas, assists with serving food and beverages, delivers and services coffee breaks and meals, supervises personnel assigned to events, assists with records, and trains and supervises student employees. The role coordinates catered functions with clients and staff, supports quality service and presentation, and helps ensure food handling, sanitation, safety, and operational standards are met. The position uses food-service equipment and banquet event order forms, oversees event packing and distribution, and may assist with employee evaluation and scheduling. It also operates light vehicles and trucks to transport goods on and off campus and maintains delivery vehicles.

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 precisely and understandably.
Ability to maintain accurate records and make lists.

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; 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 according to department standards, customer specifications, and business requirements.
Supervise staff during catered events to ensure high-quality service and presentation.
Coordinate event-specific details and special requests with clients and develop plans to meet or exceed their 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 food according to department policy to prevent spoilage and waste.
Serve food and beverages at special events and banquets.
Cut or plate food 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 and ensure they are executed well.
Operate light vehicles and trucks to transport goods between the kitchen and other on- and off-campus locations.
Keep delivery vehicles clean and ensure regular preventative maintenance and fueling are completed.
Manage event packing lists, load carts with items from the pack-out room, and supervise restocking and distribution.
Perform other duties as assigned.