Food Services Supervisor

Mass General Brigham•Boston, MA

2d•$28 - $41•Onsite

About The Position

The Food Services Supervisor supervises and coordinates daily activities of retail cafeteria personnel involved in office administration, customer service, and front-of-house operations. The role coordinates cashiering processes, monitors food display sections, and functionally supervises employees to support a smooth and efficient retail cafeteria operation. Cooking and food preparation are not required. The supervisor oversees schedules and station assignments, food displays and safety checks, inventory and ordering, records, customer service, staff training, cash reconciliation, and opening or closing procedures. The position is onsite at The Brigham and Women's Hospital, Inc., at 75 Francis Street, with a 40-hour scheduled workweek on the day shift. Patient care is not required.

Requirements

High school diploma or equivalent.
Knowledge of supplies, equipment, and services ordering and inventory control.
Ability to resolve customer complaints and concerns.
Ability to monitor or maintain quality control standards.
Ability to plan work schedules, assign duties, and provide or arrange training.
Records maintenance skills.
Ability to supervise and train assigned staff.
Ability to lead and train staff or students.
Knowledge of organizational structure, workflow, and operating procedures.
Ability to read, understand, follow, and enforce safety procedures.
Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.

Nice To Haves

2–3 years of food service experience preferred.
1–2 years of experience in a supervisory role preferred.

Responsibilities

Balance cash registers, reconcile daily retail sales, and prepare bank deposits.
Monitor, inventory, and order office supplies.
Create product labels for cafe items to support accurate pricing and merchandising.
Inspect retail cafeteria sections to ensure staff perform regular temperature checks and maintain food safety standards.
Prepare employee schedules and assign staff to stations based on production and service needs.
Inspect food displays and stations for presentation, temperature, and portioning standards.
Estimate food and supply requirements; coordinate inventory needs; and maintain department records, compliance logs, and office files.
Oversee presentation and replenishment of hot and cold dishes for retail cafeteria service.
Train and onboard new hires on customer service standards, POS operations, and cafe procedures.
Address customer inquiries, feedback, and complaints promptly and professionally.
Monitor employee performance, enforce hospital and department policies, and escalate HR or disciplinary matters to management when necessary.
Conduct opening or closing procedures, including securing cash drawers, locking facilities, and checking that equipment is turned off or properly set.
Coordinate with external vendors or delivery personnel for non-food supplies, verify invoices, and compare deliveries with purchase orders.