Job Description

Job Summary

The Dining Supervisor supervises the day to day operations of one or more full service retail restaurant, coffee/bakery, convenience store, or quick service dining locations. Works closely with students and other supervisors/managers to ensure the highest level of food and customer service quality.

Current Anticipated Hours:
Monday thru Thursday 11:30am - 8:00pm
Friday - Off
Saturday - 8:00am - 4:30pm
Sunday - Off
Additionally, flexible scheduling/work hours may be required during break week, summer and intercession. In addition, large institute events may require additional hours (such as commencement (graduation) and Imagine RIT Festival). Ability to work nights, weekends and holidays and be on-call as needed.

Job Responsibilities

Responsible to all customers and co-workers to provide excellent service in a friendly, sincere and courteous manner.
Workday: expectation to be on the floor of the operation for 90% of the time supervising, training, helping both employees and customers.

Major Responsibilities
Operations:
Staff and student supervision; adhering to Monroe County and RIT's Policies
Hire, supervise, schedule, train student staff on a specific shift to ensure meal periods run smoothly and efficiently. Follow Student Employment Office's policies and procedures
Order products from vendors as assigned
Inventory oversight
Cleanliness of the facility as well as proper sanitation and safety procedures.
Opening and closing of the unit and securing the building depending on schedule.
Thorough knowledge of proper food handling, including storage and serving techniques.
Some understanding of equipment on serving lines
Possess a good understanding of POS systems, InfoGenesis, Agilisys
Oversight of cash handling procedures for the unit
Knowledge and understanding of department and Institute personnel policies and objectives to deal with staff and customers
Adhere to and follow precautionary measures as they relate to safety in the workplace
Administrative:
Intermediate knowledge of Microsoft Office Suite and demonstrate computer literacy
Knowledge of invoice processing
Carry out special assignments as requested by managers to provide coverage to the Front of the House and Back of the House
Attend meetings and serve on committees as requested or required by manager

Required Qualifications

High School Diploma or GED
3 years’ experience in a high volume restaurant, country club, retail, catering, or institutional setting. Experience with a variety of food service applications and computerized systems.
Experience coordinating front and/or back of house activities.
Servsafe certified or ability to obtain within six months of hire.
Allertain certified or ability to obtain within six months of hire.

Preferred Qualifications

Knowledge of food service production and service techniques and standards.
Knowledge of sanitation and quality food service standards.
Knowledge of supervisory practices and principles; ability to lead dining service workers
Ability to effectively communicate.
Ability to work with a variety of food service applications, computerized menu management, online ordering, point of sale hardware/software and/or event management systems.
Ability to multi-task, manage multiple tasks simultaneously, and work with a sense of urgency.
Possess a well-developed palette, and is familiar with different cooking techniques.
Ability to approach customers, coworkers and subordinates in a tactful, respectful manner.
Ability to maintain a positive attitude when working alone, with a team and under pressure.
Good problem solving and troubleshooting skills
Passionate focus on quality and delivering exceptional customer service.
Demonstrate willingness to take initiative and make decisions within established guidelines.
Ability to maintain an organized and clean workspace.
Demonstrate professional, customer centric phone etiquette at all times
Passionate about food; desire to continuously improve skillset.