Dining Hall Supervisor

Dining Hall Supervisor

PantherDining

Georgia State University

The Dining Hall Supervisor supports the management of day-to-day dining hall operations at GSU. They help ensure efficient, safe, clean, and customer-focused food service, supervise dining-hall staff, uphold health and safety standards, and contribute to a positive dining experience for students, faculty, and staff.

WHAT MAKES GSU A GREAT PLACE?

• Flexible work environment. 
• Generous benefits, including health, dental, vision, tuition assistance, retirement, etc.
• A knowledge-sharing organization that works collaboratively with diverse partners.
• Professional development opportunity and mentorship.

• A rapidly growing center within an academic setting.

   

DUTIES AND RESPONSIBILITIES INCLUDE:

• Ensure participation in sustainability efforts for PantherDining.
• Utilize waste management systems to decrease food waste and follow Green Restaurant Association guidelines in maintaining sustainability certification.
• Ensure all shifts are working together cohesively to accomplish goals in the dining hall.
• Actively participates in recruitment processes.
• Assist in planning, scheduling, training, and development of the activities of assigned personnel.
• Aid in completing performance evaluations.
• Coordinate student assistant program.
• Assist in overseeing FoodPro utilization for dining hall.
• Ensure data is entered in a timely manner and ensures correct inventory procedures are followed.
• Assist in the selection of new menu items based on consumer tastes, labor, and food cost.
• Responsible for personnel actions including coaching, evaluating and implementing corrective measures.
• Assist with the oversight of the store clerks to ensure proper receiving, storage, organization, rotation, labeling, and invoice verification.
• Ensure all staff are accurately completing food production paperwork.
• Ensure compliance with University, BOR, local, state, and federal guidelines.
• Maintain accurate food safety at all times, and coordinate with management in maintaining accurate records related to food safety.
• Manage inventory of nonfood items and chemicals, including setting parts, weekly ordering, and ensuring proper product levels.
• Manage outstanding issues with suppliers and vendors.
• Perform other duties as assigned.

Minimum Requirements:

• Associate's degree and three years of food service experience; or a combination of education and related experience.

Preferred Hiring Qualifications: 

• Previous food service experience. 
• Previous customer service experience.
• ServSafe certified.
• Physical Requirements: Extended standing, walking, ability to bend, stoop, reach, and climb ladders.
• Ability to work in all temperature conditions. 
• Ability to lift 35 pounds.
• Flexible schedule to include nights and weekends. 

Anticipated Hiring Range: $50,100 – $62,600. Salary offers will be determined based on the candidate’s qualifications in relation to the Minimum Hiring Standards. Candidates earlier in their careers are typically offered salaries closer to the minimum of the hiring range, while those with more advanced or relevant experience may be considered for compensation at or above the hiring range.