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Position: Supervisor - Food Services Canyon Park

Grade Department Position type: Position Number
14 3BE – Department not found Full-time A98002


Position Summary:

Supervises the operations of the Canyon Park/Culinary Food Court food venue, including managing the day to day operation, customer service, scheduling and upkeep of the facility 252 days per year. Enforce Food Service operation policies and procedures relating to the operation of the Food Court and Production Kitchen. Prepare, analyze, and submit to the Director of Cash Operations, all employee schedules, menus, and recipes necessary for a profitable operation. Manage the upkeep of the food service equipment and small wares including back production kitchen, storage room, cash, and retail food service areas. Hire, train, and evaluate all personnel in the Canyon Park operation, including two lead employees, approximately six part-time employees, and four student workers.


Essential Functions, Major Duties, and/or Accountabilities:
  • Oversees daily operation of food court and cafeteria operations to meet the University's and the customers needs.

  • Apprises production manager & production personnel of product needs for smooth flow of operation/max sales.

  • Responds to user needs/demands; handles customer problems that arise, focusing on client satisfaction/service.

  • Inspects food handling & safety standards; sees that all established standards are maintained.

  • Maintains appropriate/cost effective staffing to insure smooth flow of customers from serving lines to the cashier stations.

  • Trains employees on proper procedures for customer service, cash handling, and front of house service.

  • Advises employees of University/Food Service policies and procedures.

  • Identifies problems and ensure corrections are made in a timely manner.

  • Evaluates sales promotions/marketing plans and makes necessary adjustments for seasons and periods of business fluctuations for successful marketing campaigns.

  • Informs & trains food service employees on marketing/promotional changes.

  • Audits cash handling procedures through tracking for overages/shortages and takes appropriate action when necessary.

  • Orders food commodities for operation and verifies their receipt.

  • Observes and calculates any price fluctuation in food cost and appraises the Director.

  • Initiates appropriate action plans from reports & financial statements to maintain fiscal operational success.

  • Educates personnel on proper operation & maintenance of food service equipment.

  • Instructs employees in sanitation.responsibilities i.e., restrooms, kitchen floors, walls, equipment, etc.

  • Establishes and maintains food handling and safety standards for the Food Services operation.

  • Discusses equipment problems with repair persons, monitors to see that problems are resolved effectively.

  • Insures that all workers have current Food Handler Permits and perform duties according to health department guidelines. 

  • Develops work schedules for all cash operations personnel; enforces adherence to schedules.

  • Hires, trains, and schedules employees to perform functions of cash operations.

  • Adjusts schedules for business fluctuations & informs staff of changes.

  • Develops employee training techniques/programs.

  • Evaluates employees performance & counsels employees on their performance.  

  • Maintains files on employees documenting personnel related issues i.e.,Performance, Attendance Accomplishments, Training Levels accomplished, etc. 

  • Performs other miscellaneous duties as assigned.


Supervisory Responsibilities:
  • N/A

Special Requirements of the Position:
  • N/A

Qualifications:

Graduation form an accredited institution with a bachelor's degree in Hospitality Management, Business Management, or a related field with two years experience; or an associate’s degree in the same related fields with four years experience related to the summary of duties; or any combination of education and/or experience related to the summary of duties totaling six years.

  • Knowledge of the operation/management of a food service operation and a food service program, including cost computations, comparative buying & bidding, etc.
  • Ability to plan, organize, manage, supervise, and direct the activities of a cafeteria/food court operation.
  • Ability to follow written and oral procedures and instructions.
  • Skill in written and oral communication. 
  • Interpersonal, problem-solving, and decision-making skills.
  • Skills in budget preparation for department operation.

Disclaimer:
This position description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to the position.
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