Performs daily supervisory shift work duties and serves as the primary resource for staff involved in daily food service operations at a KU Dining facility on campus. Maintains departmental policies on guest satisfaction, product quality, food handling, ordering, inventory, hiring, disciplinary procedures, and cash variances, where applicable. Directly supervises employees involved in service, production, sanitation, cash handling, and inventory while providing ongoing training. Maintains brand appearance of unit as directed. Provides a positive attitude and on-going encouragement of staff to ensure smooth operations. Opens and closes the facility and assumes management responsibility in absence of Manager.

SUPERVISON RECEIVED & GIVEN: Receives direct supervision from Management/Executive Sous Chef. Supervises Full Time and Part Time employees.

IN THIS ROLE YOU’LL GET TO:
Cooperation:
Establish and maintains effective relations to enable working collaboratively with other Union departments and employees
Work actively to resolve conflicts amongst employees.

Cost Consciousness:
Assists in planning and executing the business activities including but not limited to food production, staffing customer service and sanitation, merchandising, and menus.
Assists with counting and controlling inventories and maintaining accurate records.

Customer Service:
Able to effectively manage difficult or emotional customer/client situations.
Solicit customer feedback to improve service and food quality.
Provides feedback to leadership regarding guest comments, staff complaints, equipment repair or maintenance, and any issues arising.

Job Knowledge:
Ensures that food is prepared and displayed in the most appealing manner and maintains effective presentation of product and serving areas to the customer.
Assists in maintaining facility and equipment; maintaining clean and sanitary food court, serving, dining, production, and storage area environments. Ensures all signage (e.g. posters, table tents & menu signage) in unit is current and accurate.

Managing People:
Adheres and upholds company policies to all staff; maintains accurate records of performance or attendance issues of employees, delivers and consults regarding corrective actions relating to employee performance issues.
Assigns staff work stations and supervises daily operations. Trains and supervises training for all staff. Checks and reviews employee work for adherence to standards.
Provides regular performance feedback and is available to employees.

Quality:
Adheres to KU dining and unit expectations with regard to food preparation presentation, service & overall quality and appearance.
Ensures that staff and self are following all recipes and adhering to proper cooking and holding temperatures per ServSafe policy.Coordinates with leadership for any product or service quality issues.
Provides feedback and suggestions to the management to improve and promote food quality.

YOU WILL ALSO:
Enforce KU Dining policies with all associates
Work assigned areas based on staffing levels
Perform other duties as assigned

REQUIRED KNOWLEDGE ABILITIES & SKILLS:
Knowledge of materials, methods and equipment used in food production and service.
Knowledge of sound business applications as applied to purchasing, receiving of merchandise, inventory control, operating and food costs controls and cash handling.
Ability to obtain ServSafe certification within six months of hire. Working knowledge of Kansas sanitation requirements for food production and product storage.
Ability to supervise, train and evaluate employees in their job performance aiming for fast and efficient customer service.
Ability to listen, discuss and formulate meaningful responses (orally and in writing) to both employee and customer's questions/concerns/problems.
Ability to work a flexible schedule including opening and closing the unit.
Ability to perform the physical requirements, lifting up to 40 lbs., walking, stooping and bending.
Ability to assume operational responsibility for total operations in absence of manager

MINIMUM QUALIFICATIONS:
High school diploma or GED equivalent.
Previous food service experience in a fast-paced, high volume operation.
Previous supervisory experience and ability to effectively supervise a diverse staff.
Previous customer service experience.

PREFERRED QUALIFICATIONS:
ServSafe certification