Hospitality Supervisor

University of New Hampshire

3d•$18 - $29•Onsite

About The Position

Reporting to the General Manager and under the guidance of the Assistant Manager, the Supervisor provides on-the-ground leadership for a high-volume dining hall within Hospitality Services, overseeing daily operations across multiple food concepts simultaneously. As a direct liaison for management, this position is responsible for supervising, training, coaching, and evaluating a diverse team of operating, adjunct, and student staff, while also evaluating food products and equipment to ensure quality and functionality. The Supervisor actively participates in food preparation, handling, and service as needed, and ensures guest service standards are consistently met at the highest levels. Additional duties include delegating tasks, overseeing proper setup of service areas, addressing operational and staffing issues in real-time, and maintaining compliance with safety and sanitation standards. This role is considered essential staff and is required to report to work during curtailment, emergency, or weather-related closures to ensure continuity of food service operations. The Supervisor plays a critical role in fostering a positive team environment, resolving guest concerns, and supporting the overall success of the dining hall through effective shift leadership and communication with both staff and management.

Requirements

High school graduation or equivalent.
Two years of supervisory experience in a food service operation.
In-depth knowledge of food service techniques, sanitation, and workplace safety standards.
Proven ability to lead, coach, and develop diverse teams, including student employees.
Excellent interpersonal and guest service skills with a passion for delivering a positive guest experience.
Strong organizational and time management skills with the ability to multi-task and self-prioritize in a fast-paced environment.
Demonstrated ability to make operational decisions and resolve issues effectively.
Strong communication skills, both verbal and written.
Working knowledge of Microsoft Office software (Word, Excel, Outlook).
Ability to adapt to changing operational needs and schedules.
Ability to work flexible hours including nights, weekends, holidays, and peak service periods.
Ability to perform physical job duties including standing for extended periods and occasional lifting up to 50 lbs.
Willingness to work in a fast-paced, high-volume food service environment.
Must be able to respond to operational needs during emergencies or campus curtailments.

Nice To Haves

Prior experience in collegiate or institutional dining operations.
Bilingual (Spanish/English) skills preferred.
Experience with labor management, scheduling, and timekeeping systems.
Additional food safety or hospitality certifications beyond ServSafe.

Responsibilities

Supervise and coordinate operating, adjunct, and student staff across multiple food concepts to ensure seamless daily service.
Delegate tasks and oversee the proper setup, maintenance, and breakdown of service areas to meet the highest guest service standards.
Ensure food quality, presentation, and service standards are consistently met or exceeded, ensuring items match the nutritional information on menu boards.
Address guest concerns, service issues, and equipment problems in real-time, assuming Responsibility for correcting any operational shortfalls.
Communicate menu changes, operational updates, and service requirements to the team.
Supervises, trains, and coaches the team to successfully complete and execute all assigned tasks.
Guarantee that food is served at proper temperatures and safely handled until consumed, stored, or discarded.
Ensure compliance with all safety, sanitation, and operational policies in accordance with state and local health codes.
Oversee cleanliness and housekeeping standards throughout the facility.
Maintain necessary service records, temperature logs, and other records/reports to ensure compliance.
Address and correct safety or sanitation issues as identified and ensure staff are using appropriate personal protective equipment.
Assist in managing daily and weekly labor tracking, ensuring appropriate staffing levels to meet business demands.
Manage daily schedules, approve and correct timecards, and ensure accurate payroll processing for student employees.
Assist in controlling food cost and reducing waste by monitoring portions and inventory.
Ensure food supplies, utensils, and event signage are available and equipment is functioning properly to support efficient operations.