Food Service Supervisor

UC Riverside's Dining is recruiting for a Food Service Supervisor. The full salary range for the Food Service Supervisor is $54,700 - $92,300 annually. However, the expected pay scale for this position is up to $79,522 annually. We base salary offers on a variety of considerations, such as education, licensure and certifications, experience, and other business and organizational needs. Under the direction of the Senior Manager, the Supervisor assists in planning, organizing and managing day to day activities, work assignments, customer service and maintenance functions in a Dining Retail or Residential facility. The position participates in the selection, training, supervision and performance evaluation of assigned staff (including custodial functions); reviews unit budgets to ensure proper fiscal controls; supervises the ordering, receiving, storage and issuing of all assigned products, along with the planning and service of all assigned menu items. Develops creative methods of displaying and merchandising products to generate revenue/improve the guest experience under the guidance of the Senior Manager. Applicants must have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor or take over sponsorship of an employment Visa for staff. As a University employee, you will be required to comply with all applicable University policies and/or collective bargaining agreements, as may be amended from time to time. Federal, state, or local government directives may impose additional requirements. \n \nClosely oversees day to day activities of employees who operate and maintain kitchens, cafeterias, luncheon counters, and restaurants for in-house feeding of customers.Maintains exceptional customer service standards.Directs employees to complete services using established food safety guidelines, procedures and quality control.Assigns tasks, checks work areas at frequent intervals, and maintains schedules.Supervises and follows approved cash and payment handling policies and procedures.Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food.A portion of the time is spent performing individual tasks related to food service operations such as cleaning and serving lines.Assists functional unit as needed.May be required to operate a vehicle.\n \nWorking knowledge in food service and sanitation regulations.Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management.Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis.Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects.Intermediate computer application skills to include food service applications such as point of sale and inventory control software.Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits.Effective skills to be able to professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability to compose written documentation using correct spelling, grammar and punctuation.Skills in training staff, and ensuring operating standards are met.Knowledge of Production Management principles and food production, including sanitary and safety standards, cost control and expense analysis, food selection and ordering.Knowledge of and/or experience working in a union environment.Present or previous involvement with the National Association of College and University Food Service (NACUFS).Ability to use online scheduling tools, point of sale systems, and other restaurant software systems.\n \nBasic mathematical and cash control skills to accurately complete drawer counts and prepare deposits. Intermediate computer application skills to include food service applications such as point of sale and inventory control software. Working knowledge in food service and sanitation regulations. Effective skills to be able to professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability to compose written documentation using correct spelling, grammar and punctuation. Skills in training staff, and ensuring operating standards are met. Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis. Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management. Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects.Ability to use online scheduling tools, point of sale systems, and other restaurant software systems. Knowledge of Production Management principles and food production, including sanitary and safety standards, cost control and expense analysis, food selection and ordering. Knowledge of and/or experience working in a union environment. Present or previous involvement with the National Association of College and University Food Service (NACUFS).