Food Service Worker Supervisor S01

Skills and Knowledge: Skill: to perform tasks with several steps and use judgment in the performance of sequential tasks; to supervise employees in the accomplishment of work; to serve uniform individual portions and to avoid distractions, such as when several people ask for different items at the same time; to perform simple arithmetic; ability to read and follow instructions; and working knowledge of common sanitation procedures to prevent contamination, and perform work according to established safety guidelines.

Responsibility

To perform work knowing what steps or sequences of steps are needed to complete the work; lead employees in accomplishing work; follow specific oral or written instructions when changes or new assignments are made; use judgment in deciding that the standards of sanitation, attractiveness, timeliness, safety, and service are met (i.e., serving and individual portioning); perform work as part of the crew. The supervisor periodically checks to see that work is done on time and according to instructions.

Physical Effort: Light to moderate physical effort such as frequently lifting or moving objects; constant standing and walking; ability to lift and carry objects up to 45 lbs independently and objects over 45 lbs with assistance.

Working Conditions

Often uncomfortably warm and noisy, exposure to minor cuts, bruises, bums, and scalds, possibility of slipping on wet floors; exposure to extreme temperatures of hot kitchens.

The supervisor oversees NA¿2 to NA-5 food service workers and bartenders across multiple food¿service locations, bars, and coffee shops, assigning and distributing work, coaching, counseling, mentoring, training employees, approving and disapproving leave, completing personnel actions, signing timecards, conducting performance reviews, and ensuring consistent adherence to EEO principles and sexual¿harassment prevention.

The role remains alert to alcohol abuse and takes appropriate action, when necessary, while ensuring employees understand all safety, sanitation, and operational standards. It develops and implements a comprehensive activity safety plan, conducts safety meetings, advises employees on regulations and equipment, reports workplace accidents promptly, ensures OSHA compliance, and corrects unsafe conditions.

The position also operates a cash register, maintains accountability of its own change fund, and completes required training. Operational responsibilities include supervising and performing all tasks required to set up and maintain food¿service counters, coffee stations, side¿service stands, and bar areas with hot and cold foods, specialty beverages, desserts, and condiments.

The supervisor assists customers with selecting and purchasing specialty coffee beverages and whole¿bean products; prepares espresso drinks, Coffee of the Week, large¿urn brewed coffee, and other beverages using established recipes and presentation standards; and serves food, pastries, and drinks in precise portion sizes.

Bar responsibilities include preparing, mixing, and serving all types of alcoholic and nonalcoholic beverages, maintaining bar cleanliness, stocking supplies, monitoring customer behavior, and ensuring strict adherence to cash¿handling procedures.

The role performs preventive maintenance on food¿service, beverage, and bar equipment; cleans dishwashers, appliances, and service areas thoroughly; follows merchandising, stocking, rotation, and storage standards; and ensures all products, equipment, and customer areas remain clean, safe, appealing, and compliant with established policies and operational flow procedures. Performs other related duties as assigned. This is a white-collar position where occasional lifting up to 20 lbs may be required.