Staff and Administrative |
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Job Summary As Food Truck Supervisor of Concessions, incumbent's primary responsibility is to supervise daily operations of the food truck. Incumbent is to maintain Dining standards, monitor prep levels, train employees, oversee ordering, create, and manage employee schedules. Incumbent is required to comply with all food safety standards and franchise operational standards as applicable. In addition, incumbent will receive projects and tasks as assigned by the administrative employees of Dining. Essential Functions 1. Monitor food preparation and food safety a. Ensure that food temperatures are correct at all times and food safety logs are maintained b. Establish sanitation standards and ensure compliance by operations/crews c. Document all infractions d. Ensure proper care of Food Truck Utilities. (Fuel, Propane, Generators, Shore Power, Water, etc) e. Ensure food flow is according Hazard Analysis Critical Control Point procedures (HACCP) f. Ensure Par levels are maintained and Orders are submitted in a timely manner.
2. Customer service a. Establish Customer Service Standards b. Ensure that high standards and procedures of customer service are set and adhered to consistently c. Train team one on one to ensure positive customer experiences d. Communicates current marketing/promotion campaigns and benefits for customers and crews e. Responsible to ensure entire crew is trained in each assigned restaurant
3. Operations Supervisor a. Make decisions based on the budget for the Food Truck operation. b. Ensure that proper pars are set and food is rotated to keep spoilage to a minimum c. Develop and implement plans to recruit and retain new employees d. Communicate well with employees and promote a team environment e. Establish manning table to ensure excellent customer service f. Schedule Employees g. Approves time off requests and timecards for employees. h. One on one training with student employees to review customer service, food safety and safety expectations. i. Driving and Parking Trailer. j. Plan for special events or orders k. Troubleshoot equipment as needed l. Hire and terminate student employees m. Under Direction of Food Truck Manager- Conduct and enter Month/Year end inventories. n. Responsible for daily spoilage and loss o. Responsible for restocking the food truck for the next day. p. FSY food Service · Oversee the operation of food trucks during an 11-week event serving two meals a day, four days a week. · Coordinate scheduling and staffing for each shift, ensuring adequate coverage to meet demand. · Train and supervise food truck staff, to maintain high standards of food quality, service, and safety. · Monitor inventory levels and order supplies as needed to prevent shortages and ensure smooth operations. · Manage food preparation processes, including cooking, assembly, and presentation, to meet customer expectations and maintain efficiency. · Ensure compliance with health and safety regulations, including proper food handling, sanitation, and cleanliness of food trucks and equipment. · Handle customer inquiries, complaints, and feedback in a professional and timely manner, striving to provide excellent customer service. · Maintain accurate records of sales, expenses, and inventory levels, and prepare reports for management as required. · Collaborate with event organizers and other stakeholders to coordinate logistics and ensure the success of the food truck operation. · Troubleshoot any issues that arise during the event, implementing solutions quickly to minimize disruptions and maximize customer satisfaction
Education/Experience Minimum education/experience required: - 1+ years college - 2+ years food experience including 1 year as a supervisor OR - 3+ food service experience including 1 year as a supervisor Preferred: - Bachelor's degree - 3+ years food service experience - 2 years as a supervisor OR - 7+ years food service experience - 2 years as a supervisor Skills, abilities, knowledge, licenses, certifications: - Required:
- Preferred:
Additional Comments - Incumbent is responsible to learn operational standards and expectations of franchises and strictly adhere to those guidelines. - Incumbent will work day time shifts, evenings, weekends, and holidays as the Food Truck requires due to events/campus needs. - Incumbent will handle day to day problems of food production, food safety, customer service, and staffing deployment. - Incumbent will be required to get a university driver's license to operate a van. - Incumbent will be responsible for approximately 85k checks served annually. - Incumbent's restaurants will represent approximately $500k in annual revenues. - Must be able to work in a professional manner while interacting with vendors, auditors, health inspectors, and franchise representatives. - Within a kitchen environment the Incumbent will daily face safety obstacles and hazards. Incumbent must ensure his/her crews are trained appropriately to handle these obstacles in a safe and efficient way. Employee Class: Staff (Full-Time) Environment: Primary responsibility will keep incumbent in the restaurants where he/she will be exposed to heat from ovens/fryers/grills/equipment or cold temperatures from refs and freezers. Many areas of Retail Dining are quite loud due to equipment. Hazards: Exposure to wet floors, dangerous equipment (pulpers, dish machine, ovens, grills, rolling cabinets, trucks/lift gates, fryers, sharp knives, etc.). |
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