Dining Services Supervisor (Global Dining)

Your Role:

As a Dining Services Supervisor at Global Dining, you'll play a key role in overseeing daily operations and leading a dynamic team of Cooks, Dining Services Attendants, Cashiers, and student staff. This position involves hiring, coaching, evaluating, and supporting staff in line with University policies to foster a strong service-oriented environment. You'll utilize your expertise in food items, equipment, and supplies to manage cost control, ordering, and receiving, while ensuring efficient use of resources within budget guidelines. A strong focus on food safety, sanitation, and exceptional service is essential as you guide all aspects of food preparation and delivery.

Outstanding UA benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; UA/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to UA recreation and cultural activities; and more!

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• Assists the manager with daily front and back-of-house operations, including ordering, inventory control, food preparation, budgeting, labor and food costs, and profit & loss development.
• Ensures the food service unit is properly opened, closed, and operationally ready according to established procedures, while maintaining security protocols.
• Monitors employee performance, work methods, sanitation practices, and adherence to safety standards; provides input on staffing decisions.
• Determines necessary food supplies, places inventory orders, and verifies accuracy upon receipt.
• Maintains food service equipment, arranges repairs as needed, and oversees ordering and receiving of materials through the Culinary Services procurement system.
• Participates in planning related to budgets, menus, pricing, and operational procedures; ensures high-quality food preparation, presentation, and service.
• Leads and monitors effective customer service practices, implements new service ideas, addresses complaints, and communicates process or quality issues to appropriate personnel.
• Supervises and monitors the work of assigned staff, ensuring quality standards are met and notifying leadership when corrective action is needed.
• Hires, interviews, and selects temporary and/or student employees; trains staff and provides oral and written instructions.
• Plans, assigns, and schedules daily work activities; coordinates work schedules and oversees overall staff productivity.
• Evaluates employee performance, takes corrective action when necessary, and ensures staff are properly trained and supported.
• Maintain excellent customer service by planning, developing and implementing new ideas.
• Lead and monitor effective customer service practices within the unit.
• Completes required records and reports, including, but not limited to, those addressing inventory control and personnel.
• Receives, distributes, follows, and enforces departmental cash procedures.

Knowledge, Skills, and Abilities:

• Ability to interpret instructions and perform basic arithmetic calculations.
• Experience in group leadership.
• Knowledge of computerized inventory control systems.
• Knowledge in scheduling, customer relations, and maintaining cash flow security.
• Experience in food service production, culinary and service techniques and standards.

Physical Requirements:

• Regularly subject to conditions associated with indoor food preparation, storage, and service areas, including exposure to mechanical parts, heat and cold.
• Ability to lift 50lbs.

• Bachelor's degree or equivalent advanced learning attained through professional level experience required.
• Minimum of 3 years of related work experience or equivalent combination of education and work experience.

Must be available to work weekends, evenings, holidays, and days.

5 years restaurant leadership experience in a high-volume setting.