Dining Shift Supervisor, Marketplace

Washington and Lee University • Lexington, VA

14d • $23 • Onsite

About The Position

The Dining Shift Marketplace Supervisor works as a member of the leadership team for the Marketplace, a large university board dining center. The supervisor is responsible for providing supervision of General Services and Utility staff during their shift and coordinating with kitchen management staff to ensure operational excellence. The supervisor also ensures that staff understand and follow Dining Services protocol and guidelines. Other duties include training, cashiering, setting up and running stations as needed, creation of menu signage, completion of daily checklists, restocking supplies, general cleaning assignments, and cashiering/setting up catered events. Washington and Lee University actively promotes a dynamic and welcoming environment that allows students and employees of multiple backgrounds and perspectives to learn, work, and thrive together. Successful candidates will contribute to that environment and exhibit potential for excellence in their areas of expertise. Essential Functions: Provides clear leadership and guidance to FOH Supervisors and Staff. Works with Marketplace FOH Staff for schedule creation. Relies on guidance from Assistant Director of Marketplace for scheduling of special events or other related functions. Coordinates with Kitchen Management to ensure scheduling needs are met for BOH in terms of Utility Workers. Handles Menu Signage creation, development and organization. Works with Marketplace Supervisors to ensure this stays cohesive and accurate with the current Cycle Menu. Implements and shares relevant updates for Pre-Service Meetings with Marketplace Team. Provides strategic vision and planning for the Marketplace Dining Center. Consistently seek opportunities for growth and improvement in service opportunities. Stays informed on current trends in the foodservice industry and find opportunities to incorporate new and innovative ideas. Supports the Assistant Director of Marketplace and The Marketplace Executive Chef to plan and execute special event meals in the Marketplace. This includes decorating and scheduling as needed based off event. Provides routine coaching to supervisors and subordinates to ensure that Marketplace staff are on the leading edge of the college/university market; all food service staff should have the technical skill levels and resources necessary to operate a contemporary dining service program. Implements prescribed service concepts, menu formats, and operating programs with the Assistant Director of Marketplace. I.E – Production Logs, Temp Logs, and other FOH SOP’s. Assists with the hiring process for vacant positions in The Marketplace. Reviews applications, conducts interviews, and works with the dining team to recruit and select the best candidates to fill venue needs. Engages with team members to ensure program quality, provide role modeling, address concerns, and review presentation. Provides hands-on coaching, coordinated trainings, and mentoring. Provides consistent feedback and completes team member reviews thoroughly and in a timely manner. Works with Assistant Director of Marketplace to establish standards for quality and service, and develop short- and long-term training programs. Assists with catered events on an as needed basis. Other duties as assigned.

Requirements

• High school diploma or GED preferred with three of more years of work experience in a commercial kitchen environment or a combination of education and experience that provides a similar background.
• Must have excellent customer service skills and have the ability to communicate professionally with co-workers, management, customers, and the University community.
• Must be able to follow verbal and written directions and provide responses in writing.
• Ability to use computers to read and respond to emails and to use basic applications is also required.
• ServSafe certification or willingness to acquire within a year of employment date.
• Ability to multitask in a fast-paced work environment.

Responsibilities

• Provides clear leadership and guidance to FOH Supervisors and Staff.
• Works with Marketplace FOH Staff for schedule creation.
• Relies on guidance from Assistant Director of Marketplace for scheduling of special events or other related functions.
• Coordinates with Kitchen Management to ensure scheduling needs are met for BOH in terms of Utility Workers.
• Handles Menu Signage creation, development and organization.
• Works with Marketplace Supervisors to ensure this stays cohesive and accurate with the current Cycle Menu.
• Implements and shares relevant updates for Pre-Service Meetings with Marketplace Team.
• Provides strategic vision and planning for the Marketplace Dining Center.
• Consistently seek opportunities for growth and improvement in service opportunities.
• Stays informed on current trends in the foodservice industry and find opportunities to incorporate new and innovative ideas.
• Supports the Assistant Director of Marketplace and The Marketplace Executive Chef to plan and execute special event meals in the Marketplace.
• Provides routine coaching to supervisors and subordinates to ensure that Marketplace staff are on the leading edge of the college/university market; all food service staff should have the technical skill levels and resources necessary to operate a contemporary dining service program.
• Implements prescribed service concepts, menu formats, and operating programs with the Assistant Director of Marketplace. I.E – Production Logs, Temp Logs, and other FOH SOP’s.
• Assists with the hiring process for vacant positions in The Marketplace.
• Engages with team members to ensure program quality, provide role modeling, address concerns, and review presentation.
• Provides hands-on coaching, coordinated trainings, and mentoring.
• Provides consistent feedback and completes team member reviews thoroughly and in a timely manner.
• Works with Assistant Director of Marketplace to establish standards for quality and service, and develop short- and long-term training programs.
• Assists with catered events on an as needed basis.
• Other duties as assigned.

Benefits

• The University provides a comprehensive benefits package aimed at supporting the work-life balance, health and wellbeing, financial security, and professional development of employees.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED