University Dining Supervisor

**Position Title:** University Dining Supervisor **Compensation:** $43,888 **Department:** The Atrium **About this opportunity:** Ball State University has a professional leadership opportunity available in University Dining that offers an excellent benefits package, paid time off and the opportunity for work/life balance. The University Dining Supervisor position is responsible for directing, overseeing, and leading all food and beverage operations within Ball State University Dining. This position is a closing supervisor. The successful candidate will lead and direct subordinates resulting in good organization and minimal stress, promote teamwork, and execute excellent customer service that exceeds customer expectations. To learn more about Ball State University Dining, please visit our website at: http://www.bsu.edu/campuslife/dining This position supervises full-time and part-time food service workers, cashiers, custodians, group leaders and student employees. Candidates for searches must have current authorization to be employed in the U.S. without employer sponsorship. **What you'll do and what you'll bring:** **Position Function:** Under the direction of the General Manager, oversee and supervise employees in achieving excellence in customer satisfaction, food quality, service of food, employee efficiency and productivity, financial goals, and compliance with safety and sanitation standards, HACCP standards, Indiana Food Service Code regulations, and rules, policies and procedures of Ball State University: additional functions include but are not limited to food service forecasting and record keeping, physical inventory, subordinate training, food and supply purchasing, communication, executing promotions and advertisements, complying with branded concept license and franchise agreements and standards of operations, executing detailed plans and arrangements, contributing to menu, recipe, and concept development, and participating on a limited basis in preparation and serving of food or cashiering. **Duties and Responsibilities:** 1. Lead and supervise employees in executing correct, timely procedures in meeting license/franchise and department standards in relation to the preparation and service of all menu items, including but not limited to recipe preparation, food presentation, quality control, customer service, and sanitation and safety as defined by BSU manuals, handbooks, HACCP standards, Indiana Food Code, NRA ServSafe, and other industry standards; employ excellence in management techniques to exhibit evidence of teamwork and execution of excellent customer service that exceeds customer expectations in such areas, including but not limited to courtesy, speed of service, sense of urgency, product consistency, demonstrating a passion for excellence, utilizing fun and humor when appropriate, innovation and creativity, and other criteria. 2. Orient, coach, and train employees resulting in well-trained employees who consistently exhibit excellence in job knowledge and performance; ensure employees are well trained before working in any job assignment; provide accurate, balanced (positive and negative) feedback to employees regarding job performance and follow up on corrective measures; complete and maintain file documentation for all orientation, coaching, and training of each employee according to departmental procedures. 3. Count safe and audit safe record; audit cashier reports and submit thorough, accurate, cashier check-out reports to bookkeeper; properly report and account for shortages in safe or deposits of sales; complete documentation, report all unaccounted monies (over $20.00) immediately to the General Manager and/or University Police; check and approve all cashier refunds to customers and audit the no sale transactions of each cashier to prevent cashier theft; maintain accurate and up-to-date meal card system, including but not limited to reporting lost cards, verify account status, and overseeing the…