Food Service Supervisor

TITLE: Dining Facility Supervisor

QUALIFICATIONS:

· Extensive supervisory experience in food service

· Knowledge of Quality Control and Training

· Excellent oral and written communication skills

HIRING REQUIREMENTS:

· Must be 18 years old or older.

· Must be able to pass background checks that are required to enter work site and any other background check agency deems necessary

· Must meet badge requirements for all assigned buildings

SCOPE:

Helps employees be successful and contribute to the overall success of the DRTC/Tinker Federal Contract. Identifies and reports training needs. Works cooperatively with the Contract Manager, other supervisory staff, and DRTC Administration. Responsible for overall operation of the Vanwey Dining Facility.

AGENCY RESPONSIBILITIES:

· Must have knowledge of DRTC’s Mission and Philosophies

· Must be familiar with all DRTC policies/procedures and organizational structure of the agency, including all agency safety and emergency procedures

· Comprehends and complies with all standards set forth by regulatory agencies i.e. OSHA, DOL, and SCA within their realm of program involvement

· Uses agency tools and procedures to insure organization and consistency

· Protects individuals’ personal information in accordance with HIPAA. All individual information and program specifics are to be held in strict confidence – at no time discuss an individual in the presence of staff not involved with that individual

PHYSICAL REQUIREMENTS: The following physical requirements are necessary to meet this job description:

· Standing up to 8 hours

· The position requires walking, twisting, reaching, bending, crouching and kneeling.

· May also grasp, push, pull, drag and lift equipment and other items

· Must have mobility, vision, and dexterity levels appropriate to the duties to be performed

· Able to move/relocate weight of 50 pounds vertically

· Able to move/relocate weight of 25 pounds horizontally

· Able to carry above described weights a minimum distance of 100 feet including up and down stairs

NOTE: Employee will be coached for failure to adhere to the maximum weights or for non-use of required safety equipment.

JOB CONDITIONS:

Hours will vary according to contract needs with a 30-minute lunch. May be required to work overnight and weekends to meet Dept. of Defense mission readiness demands.

This position is non-exempt and receives overtime pay at one and one half times the regular rate of pay for all hours worked over 40 hours in a workweek beginning Saturday 12:00am through Friday midnight.

REPORTS TO: Assistant Contract Manager

SUPERVISORY RESPONSIBILITIES: All direct and indirect labor employees

CERTIFICATION OR TRAINING REQUIRED (At Agency Expense):

· DRTC/Federal Contracts badges

· SourceAmerica compliance requirements

· Department of Labor (DOL) compliance requirements

· DRTC Philosophy Training

RESPONSIBILITIES - ESSENTIAL FUNCTIONS

FACILITY REQUIREMENTS

• Supervises the operation of the dining facility.

• Is familiar with, and assists in operational economy by keeping the facility within allowable percentages of gain/loss and inventory requirements.

• Ensures that only authorized personnel are admitted to the supply storage areas.

• Monitors cleaning schedule and maintains proper sanitation standards daily.

• Maintains Supervisors’ Office for a clean, professional appearance.

• Monitors and enforces proper sanitation procedures.

FOOD PRODUCTION

• Prepares and signs AF Form 662, Food Service Production Log.

• Ensures menu board prices are correct prior to each meal.

• Reports all menu changes to the Assistant Contract Manager, Storeroom Clerk, Cooks, and Cashiers.

• Ensures that meals are prepared according to the planned menu, production schedule, and local recipes.

• Is familiar with and ensures that all steps of HACCP are accomplished, including the use of all temperature logs.

CASH CONTROL

• Is familiar with, and follows CFS/ALOHA software guidance for dining facility personnel.

• Follows proper procedures to ensure control of funds, cash receipts, and deposits.

• Accounts for all controlled AF Forms with signature, date, and cash totals.

• Performs unannounced spot-check of cashiers (AF Form 282).

EQUIPMENT

• Maintains facility and equipment Work Order records and follow-up procedures.

• Ensures supplies, equipment, and subsistence are properly ordered, received, and neatly stored.

RESPONSIBILITIES TO CUSTOMERS

• Actively solicits and responds to customer comments.

• Monitors the identification of patrons and head-count controls.

• Is present and oversees serving lines and dining areas during all meals.

RESPONSIBILITIES TO FACILITY MANAGER/CONTRACT MANAGER

• Completes Daily Duty Rosters assigning personnel to specific duty areas.

• Completes the Daily Report Log and forwards to Assistant Contract Manager.

• Meets assigned suspense dates.

• Logs, makes corrections, and properly completes Inspection/Discrepancy Reports and Corrective Action Reports.

RESPONSIBILITIES – ANCILLARY FUNCTIONS

• Assists in training programs as directed by the Assistant Contract Manager.

• Performs counseling as directed by the Assistant Contract Manager.

• Completes all other duties as assigned by the Assistant Contract Manager or Contract Manager.