Dining Services Supervisor (On Deck Deli)

University of Arizona•Tucson, AZ

44d•Onsite

About The Position

Join the heart of campus life at the University of Arizona Student Unions, where culinary creativity meets community. We're seeking a Dining Services Supervisor to bring their skills to our dynamic team. Your Role: As a Dining Services Supervisor at On Deck Deli, you'll play a key role in overseeing daily operations and leading a dynamic team of Dining Services Attendants, and student staff. This position involves hiring, coaching, evaluating, and supporting staff in line with university policies to foster a strong service-oriented environment. A strong focus on food safety, sanitation, and exceptional service is essential as you guide all aspects of food preparation and delivery. Perks and Benefits: Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more! The University of Arizona has been recognized for our innovative work-life programs. For more information about working at the University of Arizona and relocations services, please click here.

Requirements

Ability to interpret instructions and perform basic arithmetic calculations.
Knowledge of computerized inventory control systems.
Knowledge in scheduling, customer relations, and maintaining cash flow security.
Knowledge and experience in food service production, culinary and service techniques and standards.
Must be available to work evenings, days, weekends and Holidays.
Must be able to lift, move or transport a maximum of 50 lbs.
Bachelor's degree or equivalent advanced learning attained through professional level experience required.
Minimum of 3 years of related work experience or equivalent combination of education and work experience.

Nice To Haves

5 years of restaurant leadership experience in a high-volume setting.

Responsibilities

Assists with daily front and back-of-house operations, including ordering, inventory control, food preparation, budgeting, labor and food costs, and profit & loss development.
Ensures the food service unit is properly opened, closed, and operationally ready according to established procedures, while maintaining security protocols.
Monitors employee performance, work methods, sanitation practices, and adherence to safety standards; provides input on staffing decisions.
Determines necessary food supplies, places inventory orders, and verifies accuracy upon receipt.
Maintains food service equipment, arranges repairs as needed, and oversees ordering and receiving of materials through the Culinary Services procurement system.
Participates in planning related to budgets, menus, pricing, and operational procedures.
Leads and monitors effective customer service practices, implements new service ideas, addresses complaints, and communicates process or quality issues to appropriate personnel.
Supervises and monitors the work of assigned staff, ensuring quality standards are met and notifying leadership when corrective action is needed.
Hires interviews and selects temporary and/or student employees; trains staff and provides oral and written instructions. Plans, assigns, and schedules daily work activities; coordinates work schedules and oversees overall staff productivity. Evaluates employee performance, takes corrective action when necessary.
Completes required records and reports, including, but not limited to, those addressing inventory control.
Additional duties as assigned.