Food Service Supervisor

VTC Enterprises•Vandenberg Space Force Base, CA

11d•Onsite

About The Position

The Food Service Supervisor oversees the planning, supervision, and daily operations of a dining facility during an assigned shift. The role ensures exceptional service, contract compliance, and operational efficiency. Beacon supports people with developmental disabilities and provides community experiences that help promote independence. The position is located at dining facilities on VSFB in Lompoc, with varying shifts, and starts at $28.13 per hour depending on experience (DOE).

Requirements

High school diploma or equivalent.
At least two years of experience in restaurant operations, with a strong background in food supervision, staff leadership, and food safety.
Ability to read and comprehend simple instructions, correspondence, and memos in English; write simple correspondence in English; remember instructions; and present information effectively in one-on-one and small-group settings.
Ability to establish and maintain cooperative working relationships, interact diplomatically with the public, and foster an accepting learning environment.
Ability to work effectively amid frequent workload changes and competing demands and to prioritize responsibilities appropriately.
Ability to use common-sense reasoning to follow basic written or oral instructions, consider the consequences of decisions, and recognize and respond appropriately to emergencies.
Basic knowledge of Microsoft Office software.
Maintain First Aid and CPR certifications.
Valid driver's license with an insurable record.
Insured vehicle available for use during employment.
Maintain a Food Manager's Certificate.
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 meet contract requirements and objectives.
Supervise and direct subordinate food service personnel, assigning tasks and monitoring their progress throughout the shift.
Oversee food preparation and service, ensuring meals are delivered to authorized personnel in a timely and professional manner and production follows menus approved by the Executive Chef.
Ensure cleanliness and sanitation of the dining facility, its interior and exterior areas, and all equipment.
Troubleshoot operational issues and resolve them or escalate them to the appropriate supervisor.
Advise management on budgetary concerns and inventory shortages; recommend or initiate menu adjustments as needed.
Manage daily Crunchtime and Aloha POS operations, including issuing and controlling funds, register setup and meal-period operation, reconciling transactions, and verifying deposits.
Coordinate meal adjustments and special requirements with leadership.
Recommend equipment purchases or replacements and submit maintenance requests; ensure materials, equipment, and supplies are available.
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 staff training.
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.