The Dining Hall Supervisor oversees daily operations in a high-volume dining facility, ensuring efficient service, food quality, and a positive customer experience. This role involves supervising staff, maintaining cleanliness and safety standards, and coordinating meal service. The ideal candidate is organized, customer-focused, and capable of managing a fast-paced environment. Key Responsibilities: 1. Daily Operations Management:
Supervise meal service, ensuring timely and efficient food distribution.
Monitor food presentation, portion control, and temperature standards.
Ensure compliance with health, safety, and sanitation regulations (e.g., HACCP, OSHA).
2. Staff Supervision & Training:
Schedule, train, and supervise dining hall staff (servers, cooks, cleaners).
Assign duties and ensure proper workflow during peak hours.
Address performance issues and provide coaching as needed.
3. Customer Service & Satisfaction:
Resolve customer concerns (e.g., dietary restrictions, service complaints).
Maintain a welcoming and clean dining environment.
Gather feedback and suggest improvements to management.
4. Inventory & Cost Control:
Assist in ordering food and supplies to prevent shortages or waste.
Monitor portion sizes and minimize food waste.
Conduct regular inventory checks and report discrepancies.
5. Health & Safety Compliance:
Enforce proper food handling, storage, and sanitation procedures.
Ensure equipment is functioning safely and report maintenance needs.
Conduct routine inspections to meet health department standards.
6. Administrative Duties:
Maintain records (attendance, incident reports, temperature logs).
Assist in payroll processing and shift scheduling.
Support management in implementing policies and procedures.
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