University Dining Supervisor

Ball State University•Muncie, IN

12d

About The Position

Ball State University is hiring a University Dining Supervisor for The Atrium. The position directs, oversees, and leads food and beverage operations within University Dining. It is a closing supervisor role that leads full-time and part-time food service workers, cashiers, custodians, group leaders, and student employees. The supervisor works under the direction of the General Manager to achieve customer satisfaction, food quality, service, employee efficiency and productivity, financial goals, and compliance with safety, sanitation, HACCP, Indiana Food Service Code, and university requirements. The role includes forecasting and record keeping, physical inventory, employee training, purchasing food and supplies, communication, promotions and advertising, compliance with branded concept and franchise standards, planning and arranging services, contributing to menu and recipe development, and limited participation in food preparation, service, or cashiering. The position requires current authorization to work in the United States without employer sponsorship. Ball State offers paid time off, holidays, parental leave, health and dental insurance, disability and life insurance, retirement benefits, and tuition benefits for eligible employees and their children. Eligible new residents may also qualify for relocation incentives and community resources through the City of Muncie’s MakeMyMove program; eligibility and benefits vary.

Requirements

Associate degree from an accredited institution, or an equivalent combination of education, credentials, certification, and experience.
At least one year of direct or related commercial or institutional food service experience, exclusive of teaching.
Demonstrated leadership and dynamic team-building skills.
Oral and written communication skills.
Strong analytical and problem-solving skills.
Current authorization to be employed in the United States without employer sponsorship.

Nice To Haves

Bachelor's degree from an accredited institution.
Five years of direct or related commercial or institutional food service experience, exclusive of teaching, with demonstrated leadership, dynamic team-building skills, and supervisory experience.

Responsibilities

Lead and supervise employees in food preparation and service, customer service, quality control, sanitation, and safety according to university, department, brand, franchise, and industry standards.
Orient, coach, and train employees; provide performance feedback, follow up on corrective measures, and maintain required training documentation.
Count and audit the safe, cashier reports, deposits, refunds, no-sale transactions, meal card records, and sales reporting; report unaccounted funds as required.
Use the Cbord Menu Management system to forecast menu items and service statistics; review and approve food and supply requisitions, manage inventory, and complete weekly inventory counts.
Maintain adequate staffing, arrange replacement coverage, document scheduling and overtime, communicate operational information, attend meetings, and maintain confidentiality and ethical practices.
Investigate employee matters and, with required approvals, issue counseling or discipline in accordance with university policies and procedures; administer the union agreement and related record keeping.
Open or secure the facility as required and observe safety and security precautions, including safe control of keys.
Establish and evaluate personal and unit goals, contribute to departmental goals and teams, and meet professional appearance and dress-code requirements.
Evaluate employee performance, prepare timely appraisals, conduct review meetings, and route completed appraisal forms.
Help optimize profitability by monitoring food waste, portion control, inventory, security, sales charging, and use and care of facilities and equipment; assist with cost evaluation and corrective measures.
Collaborate on unit marketing and promotions with management.
Plan standard and custom menus, submit recipes for new menu items, contribute to sales-mix development, and assist with special, catered, and other non-routine events.
Coordinate laundry procedures, maintain required records, and report building or equipment maintenance and repair needs.
Perform food preparation, service, and cashiering in emergencies or for short periods to meet customer demand.
Perform other related duties as assigned.

Benefits

24 paid vacation days per year
12 paid sick days per year
10 paid holidays per year
Six weeks of paid parental leave
Affordable health and dental insurance
Long-term disability insurance
Life insurance
Retirement benefits
Up to 90% of eligible children's undergraduate tuition at Ball State University
100% of the employee's undergraduate tuition at Ball State University
80% of the employee's graduate tuition at Ball State University
Potential relocation incentives and community resources through MakeMyMove for eligible new residents