Food Service Supervisor - Plum Market (part time)

The Henry Ford•Dearborn, MI

10d•Onsite

About The Position

The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. The Henry Ford provides unique educational experiences based on authentic objects, stories, and lives from America's traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward and that aligns with our core values of being Curious, Authentic, and Passionate. We are currently hiring a part-time Food Service Supervisor for Plum Market in The Henry Ford Museum of American Innovation. This position is responsible for the support and supervision of our talented Food Services Team, overseeing guest satisfaction, daily restaurant details and coordinating service requirements as directed. Specifically, monitoring and coordinating daily restaurant staffing, cleanliness and operating procedures. In this role, you will support Food Service Managers and assume responsibility of assigned units in absence of a Food Service Manager.

Requirements

High school diploma or GED
Two or more years’ food service experience
Proficient with Microsoft Office
Must have taken or be willing to take alcohol awareness training and Servsafe training

Nice To Haves

Good communication, organizational and problem-solving skills
Flexibility with hours and scheduling
Available to work up to five days a week, daytime and evening, holidays and weekends
Customer service focused with a hospitable demeanor
Ability to manage co-workers in an effective manner
Must be able to use tact and diplomacy in stressful situations

Responsibilities

Interacts and communicates with guests, managers and co-workers in a professional and friendly manner.
Manage assigned units from set up to breakdown, including overseeing daily operations of units.
Monitors food quality and quantity in units and communicates effectively with culinary and warehouse teams to ensure products are available for our guests.
Assists with the organization of stock, product and materials in each unit in conjunction with the Food Services Manager.
Coordinates with Food Services managers and delegates tasks to service staff accordingly.
Acts as on-site trainer in the orientation and skill building of new employees to the food service department.
Assumes responsibility for and ensuring staff is demonstrating food safety and sanitation policies and guidelines in compliance with Wayne County Health Department.
Places weekly and daily stock orders.
Assists Food Services Manager’s with monthly department inventory of stock and product.
Ensure food service staff are performing per The Henry Ford hospitality standards.
Assists with service equipment inventory as needed.
Assists Food Services Manager with all special event procedures.
Handles and stores all equipment properly and with care.
Adheres to The Henry Ford and the foodservice department rules and policies.
Contributes to the effective team management of all problems, issues and opportunities.
Acts as a team player, providing expertise within the team and with other team members as appropriate.
Determines appropriateness of and authorizes execution of service recovery procedures for guests.
Completes necessary staff time management duties daily.
Provides guidance to staff in the safe operation, maintenance and efficient usage of food service equipment to department standards.
Operates and has full knowledge of cash register and point-of-sale system and performs these duties to their security level.
Utilizes good judgment and problem-solving skills to overcome common predictable problems that interfere with successful daily operation.