Employee Dining Room Supervisor - Full-Time

Black Desert Resort•Ivins, UT

1d•$22 - $25•Onsite

About The Position

Black Desert Resort, located in the stunning landscape of Southern Utah, offers unique ultra-premium experiences amidst breathtaking natural scenery. Our resort features world-class dining, upscale accommodations, and premium amenities, not only for guests but also for our valued employees. The Employee Dining Room provides nutritious and high-quality meals to support our team in delivering exceptional service across the resort. Job Summary: The Employee Dining Room Supervisor at Black Desert Resort is responsible for overseeing the daily operations of the Employee Dining Room (EDR), ensuring a clean, well-stocked, and welcoming environment for resort employees. Reporting to the banquet chef, this position ensures food service runs smoothly, maintains high-quality food standards, manages inventory, and leads the EDR team to provide an outstanding dining experience for resort staff.

Requirements

Minimum of 1 year of experience in food service supervisory role.
Excellent organizational and multitasking abilities in a fast-paced environment.
Knowledge of food safety and sanitation regulations.
Ability to manage inventory, ordering, and cost control processes.
Friendly and approachable demeanor with a focus on excellent customer service.
Flexibility to work mornings, evenings, weekends, and holidays based on resort operations.

Nice To Haves

ServSafe Certification or equivalent food safety training preferred.

Responsibilities

Oversee the daily operations of the Employee Dining Room, ensuring smooth meal service and a high standard of cleanliness.
Supervise and train EDR staff, fostering a positive and productive work environment.
Ensure food is prepared, presented, and served according to resort quality and health standards.
Maintain inventory, order supplies, and coordinate with vendors to ensure proper food stock levels.
Monitor food safety and sanitation procedures, ensuring compliance with all health and safety regulations.
Collaborate with the culinary team to plan employee meal menus, considering nutritional balance and variety.
Address employee concerns and feedback regarding dining options, service, and overall experience.
Maintain cleanliness and organization of all kitchen and dining areas.
Other duties as assigned.