Food Service Supervisor

BEACON•Vandenberg AFB, CA

13d•Onsite

About The Position

Beacon, formerly VTC Enterprises/LOVARC, has supported people with developmental disabilities since 1962. Its mission includes providing individuals with community experiences to develop and promote their independence. The Food Service Supervisor oversees the planning, supervision, and daily operations of the dining facility during an assigned shift, ensuring exceptional service, contract compliance, and operational efficiency. The position is based at dining facilities on VSFB in Lompoc, has full-time hours with varying shifts, and starts at $28.13 per hour, depending on experience.

Requirements

High school diploma or equivalent.
At least two years of experience in restaurant operations.
Strong background as an experienced food supervisor, including staff leadership and food safety.
Ability to read and comprehend simple instructions, short correspondence, and memos in English; write simple correspondence in English; remember oral or written instructions; and present information effectively in one-on-one and small-group situations.
Ability to establish and maintain cooperative working relationships with coworkers and management, interact diplomatically with the public, and foster a stimulating, accepting learning environment.
Ability to work effectively amid frequent workload changes and competing demands, and to set priorities that reflect the relative importance of responsibilities.
Ability to apply common-sense understanding to basic written or oral instructions, consider the consequences of decisions, recognize emergencies, and take appropriate action.
Basic knowledge of Microsoft Office software.
Maintain a Food Manager’s Certificate.
Maintain First Aid and CPR certifications.
Valid driver’s license with an insurable record.
Insured vehicle available for use during employment.
Proficient in food planning and preparation.

Nice To Haves

Bachelor’s degree in restaurant management.

Responsibilities

Collaborate with the Beacon Manager and Contractor Management to ensure contract requirements and objectives are met.
Provide supervision and direction to subordinate food service personnel.
Oversee food preparation and service, ensuring meals are delivered to authorized personnel in a timely and professional manner.
Ensure cleanliness and sanitation of the dining facility, including interior and exterior areas and equipment.
Assign tasks to food service staff and monitor their progress throughout the shift.
Troubleshoot operational issues, resolving them directly or escalating them to the appropriate supervisor.
Advise the Manager, Executive Chef, and/or Operations Manager about budget concerns and inventory shortages; recommend or initiate menu adjustments as needed.
Manage daily operational requirements of Crunchtime and Aloha POS systems, including issuing and controlling funds, register setup and meal-period operation, reconciling customer transactions, and verifying deposits.
Supervise food production according to menus approved by the Executive Chef.
Coordinate with leadership on meal adjustments and special requirements.
Recommend equipment purchases or replacements and submit maintenance requests to the Operations Manager as needed.
Ensure necessary materials, equipment, and supplies are available to complete tasks efficiently.
Promote excellent customer service through high standards for food quality, staff professionalism, and responsiveness to customer needs.
Orient new employees to facility procedures, policies, and expectations.
Coordinate and conduct training sessions for food service personnel.
Maintain records of food consumption, rationed meals, and paid meal transactions.
Recommend operational improvements and process enhancements.
Verify daily cash receipts and ensure compliance with cash-handling protocols.
Complete annual performance evaluations for assigned staff.
Support a safe work environment through training, supervision, and coordination with the Risk Manager and Contractor Safety Team.
Maintain compliance with the HACCP program and other food safety regulations.
Perform other related duties as assigned.