Dining Services Supervisor (Cork & Craft)

Lead staff during shifts including assigning stations, side work, other tasks as necessary. Open and/or close the restaurant following established SOPs. Oversee operations including POS, shift reports and necessary logs. Monitor product levels and communicate inventory needs. Assist manager with daily operations of front of house and back of house including ordering, inventory control, food preparation, labor and food costs, budgeting, profit loss development and labor.

Assist with training staff and coordinate their work schedules. Communicate verbal and written instructions to assigned staff. Monitor the workflow of assigned staff and notifies manager of any concerns. Communicate daily goals, menus changes, promotions or changes to service. Maintain excellent customer service by planning, developing and assisting with the implementation of new ideas.

Lead and monitor effective customer service practices within the unit and addresses real time customer concerns. Ensure maintenance orders are submitted, receive materials and supplies via Culinary Services procurement and distribution system. Ensure safe food handling and workplace safety practices. May assist with maintaining online shop including express catering.

Knowledge, Skills, and Abilities Ability to interpret instructions and perform basic arithmetic calculations, typically acquired through the completion of a high school education or equivalent education and experience. Knowledge in scheduling, customer relations, and restaurant leadership is desired. Skilled in computerized inventory control systems.

Physical Requirements Ability to occasionally lift, move, and transport a maximum of 50 pounds. Exposure to indoor food preparation, storage, and service areas, including exposure to mechanical parts, heat and cold.