Marketplace Shift Supervisor

St. Norbert College•De Pere, WI

4d•Onsite

About The Position

St. Norbert College (SNC) is seeking a Marketplace Shift Supervisor to provide operational support to Ruth’s Marketplace in the absence of the Manager and P.M. Assistant Manager. This is a working supervisor role where the majority of each shift is spent actively supporting marketplace operations while training, guiding, and overseeing student employees. The position is a 12-month/year-round role, with 10 months dedicated to Ruth’s Marketplace and 2 months supporting summer conference business. The team is recognized for having the "Best College Food in Wisconsin" and is ranked nationally.

Requirements

High School Diploma or equivalent
2 years of retail/institutional food service or equivalent
1 year of supervisory and cash handling experience
Ability to obtain ServSafe Manager certification upon hire
Ability to work effectively in a fast-paced, high-volume environment while maintaining focus in a noisy setting.
Strong customer service and interpersonal skills, including the ability to communicate professionally and resolve conflicts.
Ability to multitask, prioritize assignments, and meet deadlines.
Effective verbal and written communication skills.
Proficiency in basic math computations.
Working knowledge of Microsoft Office and Google applications, with the ability to learn new systems and technology.
Ability to exercise sound judgment and make timely decisions.
Demonstrated professionalism and ability to model positive behavior for others.
The College may consider any equivalent amount of credentials, licensures, training, or experience that provides the necessary knowledge, skills, and abilities to perform the duties and responsibilities of this job.

Responsibilities

Supervise and direct student employees in the Marketplace, including assigning workstations and tasks.
Oversee meal service operations using standardized procedures and safe equipment practices to ensure food quality, efficiency, and excellent customer service.
Monitor and document food and equipment temperatures in compliance with food safety standards.
Train and cross-train student employees across the marketplace, dish room, and seating areas, including equipment safety, cleaning procedures, and closing responsibilities.
Support summer conference and catering operations, including meal service, general housekeeping, and deep cleaning.
Clean and sanitize all work areas, dinnerware, equipment, and supplies in accordance with sanitation standards.
Close out meal service following established procedures, including securing the Marketplace, completing end-of-day documentation, closing the cash register, and preparing cash deposits.
Maintain operational readiness by setting up and breaking down service areas; stocking and replenishing food, equipment, and dinnerware; maintaining inventory; food preparation; and completing routine cleaning tasks, including sweeping, mopping, dishwashing, and waste removal.