Supervisor chez Southern Foodservice Management Inc

Description

• Workdays are on a 7-day variable.
• Shift Hours: 1:45pm-10:15pm / 3:45pm-12:15pm.

The ideal candidate for this position has administrative writing skills, Microsoft Office skills, professionalism, problem solving, excellent communication skills, organization, time and priority management, data entry skills, and will work within a team environment. Having supervisory duties in a food service workplace, the candidate will also have food safety knowledge, conflict resolution skills, leadership, critical thinking, interpersonal skills, detail oriented and comfortable working in a fast-paced work environment.

The Supervisor is a representative of Southern Foodservice Management and is expected to operate within the guidelines established by the client organization as well as Southern Foodservice Management. This is a high security location that requires an extensive background check and drug screening to be a potential candidate. Background and clearance process will take 3 – 4 weeks.

Qualifications and Job Skills

• Good work ethic.
• Ability to work under pressure.
• Able to lift 50 pounds.
• Serv-Safe Certified or willing to take course (company will pay for course).
• Qualified candidates will possess a minimum of 3 years of relevant experience.
• Must implement quality control procedures to enhance efficiency in cash handling, presentation and service of food.
• Ability to effectively communicate with clients and staff as well as respond effectively and quickly to changing demands of the job.
• Ability to create a team-oriented atmosphere that focuses on effective production as well as delivering a high level of customer service to every customer.
• Ability to stay on schedule for daily tasks and responsibilities.
• Proficiency in all Microsoft Office programs is required.
• Provide general administrative and clerical support including mailing, scanning, faxing and copying to management.   

Benefits

• Vacation Benefits (2 weeks after one year)
• Holiday Pay 
• Sick Pay
• Voluntary Health, Dental, Vision, Short-Term Disability & Life Insurance.
• 401(k) plan 
• Opportunities to train and advance to higher paying positions.
• Supervisor position $26.22 / hour rate includes both base rate of $21.29 and a $4.93 per hour health and welfare cash stipend. This is paid directly in cash to the employee for all hours worked up to a maximum of 40 hours per week.  For employees who opt-out of health coverage. If health coverage is elected, the health and welfare stipend will be utilized toward health insurance premiums.  (Overtime, if scheduled, is paid at 1.5X the base rate only. So, hours worked over 40 are paid at $ 31.94).

Job Summary

• Responsible for monitoring and supervising all staff.
• Ensure everyone on shift is properly trained.
• Direct job duties and work efforts.
• Ensure that all serving assignments are filled.
• Ensure all areas of dining facility are clean and ready for the next hours of operation.
• Ensure proper Workplace Safety protocols and Standards are being adhered.
• Ensure employees are properly handling chemicals.
• Responsible for proper completion of cleaning schedules.
• Responsible for implementing quality control procedures to enhance presentation and service.
• Conduct duties in an orderly and professional manner and to standards of southern foodservice code of conduct.

Duties and Responsibilities 

Cleaning Assignment

• All areas inside and outside of the dining facility are clean and organized.
• All pot wash, equipment, chemicals storage and disposables storage.

Daily-Employee Hygiene – All Employees must

• Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.
• Wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or infected cuts, abrasions, or burns.
• May not work with acute respiratory illness and cannot work with contagious illness.
• Use disposable gloves and change per guidelines; smoking is only in designated areas.
• Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand washing techniques.

Daily-Sanitation Requirements

• Mops are to be stored hanging without strings touching ground surface in Clean Sanitation/Wash Solution or in direct use.
• Towels used for cleaning are to be kept in clean wash solution.
• Disposable towels for sanitizing are to be kept in a clear sanitizer solution.
• Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use

All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Requirements

Physical Requirements 

• Strength: Lift up to 50lbs
• Posture: Standing 50%, Walking 50%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent