University Dining Supervisor

Ball State University•Muncie, IN

About The Position

Ball State University Dining seeks a University Dining Supervisor to direct, oversee, and lead its food and beverage operations. This evening/closing supervisor leads subordinate staff and is responsible for promoting teamwork, minimizing workplace stress through good organization, and delivering customer service that exceeds expectations. The position supervises full-time and part-time food service workers, cashiers, custodians, group leaders, and student employees. Under the direction of the General Manager, the supervisor oversees employees and operations 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 also includes forecasting and recordkeeping, inventory, employee training, purchasing, communications, promotions, branded-concept and franchise compliance, planning events, menu and recipe development, and limited participation in food preparation, service, or cashiering. Candidates must have current authorization to work in the United States without employer sponsorship. The position offers paid time off and a benefits package. Relocation resources may be available to eligible new residents 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 work experience, excluding teaching, in commercial or institutional food service.
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 work experience, excluding teaching, in commercial or institutional food service.
Supervisory experience.
Demonstrated leadership and dynamic team-building skills.

Responsibilities

Lead and supervise staff in preparing and serving menu items according to department, brand, franchise, food-safety, sanitation, and customer-service standards.
Orient, coach, and train employees; provide performance feedback, follow up on corrective measures, and maintain training documentation.
Count and audit the safe, review cashier reports and transactions, oversee refunds and meal-card records, report shortages or unaccounted money, and ensure correct sales recording and money-handling procedures.
Use the Cbord Menu Management system to forecast menu items and production, review and approve purchase requisitions, manage food and supply purchasing, and maintain accurate inventory records and levels.
Maintain adequate staffing and scheduling, document regular and overtime staffing, communicate operational information, attend meetings, and handle communications confidentially and ethically.
Investigate employee matters and, with required approvals, issue warranted counseling or discipline in accordance with University policies and the union agreement.
Open or secure the facility as needed and follow safety and security precautions, including safeguarding keys and property.
Establish and pursue individual and unit goals, contribute to departmental goals and committees, and comply with professional appearance and dress-code expectations.
Evaluate employee performance, prepare appraisals, conduct review meetings, and route completed forms for approval and processing.
Support profitability through oversight of food waste, portion control, inventory, security, sales charging, and care of facilities and equipment; help evaluate and manage controllable costs and implement corrective measures.
Collaborate on unit marketing and promotions with the General Manager and other designated administrators.
Plan standard and custom menus, submit recipes for new items, help develop the unit's sales mix, and assist with special events, catered events, and other non-routine food services.
Coordinate laundry procedures, maintain required records, and report building and equipment maintenance or repair needs.
Perform food preparation, service, or 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.
Coverage of 90% of a child's or children's undergraduate tuition at Ball State University.
100% coverage of the employee's undergraduate tuition at Ball State University.
80% coverage of the employee's graduate tuition at Ball State University.
Potential MakeMyMove relocation-program benefits for eligible participants, including up to $5,000 cash for relocation, co-working space, Ball State University Library access, a one-semester Rec Fit pass, discounted athletics tickets, local-resource assistance, board participation opportunities, and a six-month YMCA membership.