Food Service Supervisor

Cynet Systems•Boston, MA

12d

About The Position

The Food Service Supervisor reports in a line capacity to the Food Service Manager and manages the day-to-day operations of a retail food service unit. The role supervises employees, maintains food quality and service standards, and ensures food is provided in the required quantity and on time. It also supports cafe planning and operations, including revenue-generating activities and customer transactions. The supervisor oversees morning and evening shifts, food preparation and presentation, sanitation, employee hygiene, equipment and facility conditions, inventory, and customer service. The role works closely with the manager, other departments, staff, and regulatory agencies to maintain operational standards, address concerns, and implement programs and procedures. The supervisor may act as person-in-charge when the manager is absent and may supervise up to 18 employees.

Requirements

High school graduate or equivalent.
Prior experience in a retail food service setting.
Demonstrated customer service, team-building, food safety, and sanitation skills.
Strong verbal and written communication skills.
Ability to perform multiple tasks simultaneously.
Competence in customer relations, including projecting a positive image, handling diversity, and managing problems.
Competence in human resources functions, including recruitment, training, counseling, conflict resolution, negotiation, supervision, and managing change.
Ability to promote understanding of diversity and comply with relevant labor laws and regulations.
Understanding of and ability to implement food safety and sanitation procedures that ensure a safe food supply for customers and employees.
Understanding of and ability to implement equipment and personnel safety procedures.
Knowledge of computer applications and systems.
Ability to follow established fiscal procedures that protect organizational assets.
Ability to stand for 100% of the shift.
Ability to negotiate in a cramped workspace.

Responsibilities

Manage the day-to-day operations of the retail food service unit, including employee supervision, quality control, food quantity, and timeliness of service.
Maintain work performance standards, sanitation, and personal hygiene consistent with hospital and regulatory requirements.
Supervise and assist morning and evening shifts with food assembly, preparation, and readiness for service.
Assist with planning, organizing, and directing cafe activities and maintain general responsibility for revenue-generating operations.
Receive cash or charge requests and total customer purchases using a cash register.
Answer phone calls and respond to questions or problems relating to food services, personnel issues, policies, and procedures.
Train, orient, and appraise employees; use appropriate corrective action and respond to employee concerns at the line level.
Oversee serving areas to ensure food temperature, quality, appearance, portion control, and courteous and efficient service meet standards; take corrective action as needed.
Check equipment and appliances for proper operation, ensure preventive maintenance and repairs are completed with minimal disruption, and evaluate new equipment.
Maintain the cleanliness, neatness, and orderliness of the unit; coordinate with Environmental Services and Maintenance as needed regarding appearance, cleanliness, and environmental controls.
Participate with the manager in developing, implementing, and monitoring quality assurance, sanitation, and personal hygiene procedures consistent with applicable regulations and food-handling principles.
Oversee staff appearance and personal habits and take corrective measures when needed.
Prepare for and coordinate health and regulatory inspections.
Assist the manager with developing new and extended services programs, planning short- and long-range goals, and implementing new procedures and practices.
Maintain a close working relationship with the manager and support communication within and between departments to implement programs.
Investigate, resolve, and document complaints and other incidents in the unit.
Work on special projects such as report preparation, recommendations, and service analysis when assigned.
Attend meetings and schedule meetings with subordinates to communicate policy, practice, and procedure changes, modifications, and announcements.
Stay current on food production management trends through journals and outside associations.
Assess food and non-food inventory needs, adjust them as necessary, and monitor food usage and controls.
Provide instruction to Dietetic Interns during their rotation and participate in evaluating their performance.
Act as person-in-charge when the manager is absent.