Title: Supervisor Dining Services
Location: Providence Rhode Island 02912
Duration: 2+ Month
Shift: Includes weekends and will have 2 consecutive days off Shifts may be: 6 am- 230pm 1230-9 pm or latest is 2 pm-1030 pm

Job Requirements:
Experience in leading and supervising staff.
2-3 years supervising staff
Minimum education requirement?
High School Diploma or GED acceptable.

Job Description

• Opening and/or closing units, supervising all employees who work in all aspects of board operations, and ensuring smooth, efficient and high quality service to board customers. Supervise employees in residential dining hall.
• Check in staff and cover shortages if necessary; train, direct, and coach all staff within assigned areas; ensure staff maintains high standards of quality, customer service, safety, and sanitation throughout service; ensure adherence to state and federal food safety guidelines; provide leadership and act as a role model to all staff; consistently uphold practices.
• Efficient, well-managed operations which adhere to high standards of quality, safety and health; well-trained, motivated workforce.
• Ensure excellent customer service throughout meal periods. Circulate throughout serving and dining areas and observe all aspects of service, product quality and availability, and appearance of space; address deficiencies immediately upon observation.
• Quality of food and service, and customer satisfaction levels optimized. Assist in merchandising/displaying products and offerings available in unit.
• Oversee attractive display of food, merchandise and decorative items in units; display high-quality, appropriate signage and labels as needed. All foods are displayed attractively and services marketing effectively.
• Assist with inventory control; assist with control of food and labor cost Ensure security of food, equipment and supplies; enforce proper portion control procedures; assist in checking in staff and covering shortages while maintaining target labor hours.
• Security of food, equipment, and facility; food and labor expenses kept within target ranges for optimal financial results. Ensure control of door access; maintain security of dining room and/or building.
• Assist with enforcement of policies related to dining hall admission and prevention of unauthorized access to space; open and/or close facility at beginning or end of service day.
• Security of dining hall, food and equipment is maintained.