Position Summary
The Service Supervisor is responsible for assuring the success of all programs, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share ideas to promote business, assist with scheduling and lead the service team.
General Requirements:
• Supervise and set up the service of culinary in a quick and efficient manner to participants and ensure that it follows the Program Execution Order.
• Supervise the service team and support staff including setup, utilities, maintenance, and security.
• Coordinate culinary service between the culinary team and service team.
• Keep culinary informed of accurate counts.
• Enforce all rules and regulations and ability to carry out all safety and emergency programs.
• Monitor inventory.
• Follow all health and safety regulations and ensure sanitation and cleanliness of service areas.
• Be involved in and/or conduct ongoing training of service specialist to maintain standards of service.
• Manage opening and/or closing inspection duties.
• Maintain service cleanliness in front and back of the site.
• Ensure positive overall client satisfaction.
• Ability to interact with guests and/or associates in a courteous, empathetic and discreet manner.
• Adhere to basic hygiene procedures and grooming standards.
• Lead and perform duties of service technician during shift.
Physical Requirements:
• Flexible and long hours sometimes required.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time.