Food Service Supervisor

Job Summary

Supervises and participates in the daily operation of the Food Service department. Completes staffing schedules, financial reports, compiles analytical data, reconciles retail cash and charge sales, payroll reporting and employee training, coaching, counseling, discipline and performance evaluations.

Job Requirements

Minimum Education

• High school diploma or equivalent

Minimum Work Experience

• Three to five years foodservice experience in a healthcare setting

Minimum Licenses and Certifications

• ServeSafe Certification.

Required Skills

• Computer skills including Microsoft Office is required
• Ability to support and participate in all department functions.

Organizational Expectations

Behavioral Attributes

The following behavioral attributes are required: achievement motivation, flexibility, concern for order, initiative, self-confidence, self control, customer service orientation, interpersonal effectiveness, teamwork and information seeking.

Functional Demands

Physical Requirements

Exerts 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Frequently reaches (extending hands and arms in any direction), and handles (seizing, holding, grasping, turning or working with hands). Frequently stoops (bending the body downward and forward by bending the spine at the waist). Tastes/smells (distinguishing, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors, recognizing particular flavors and/or odors, using tongue and/or nose).

Essential Functions

• Conducts interactions with everyone in a friendly, courteous and respectful manner.
• Goes out of his/her way to offer assistance to others. If he/she cannot offer assistance, then finds someone who can.
• Advocates to ensure privacy and confidentiality while helping others to maintain awareness.
• Maintains a clean and safe hospital.
• Responds appropriately and immediately in emergency situations.
• Maintains a safe and healthy environment for patients, visitors, and/or staff to provide the highest level of physical comfort, and minimize risk and injury.
• Ensures compliance with regulations to maintain accreditation and licensure.
• Complies with the Hospital Attendance and Tardiness Policy.
• Completed all Hospital and Department Specific Mandatory requirements in the prior calendar year.
• Reports Incidents in a timely and effective manner.
• All employees with direct patient contact are responsible for actively engaging in the practice of, monitoring and enforcing compliance to hand hygiene.
• As requested by Food Service Director, provides new employees orienting to the department information regarding policies, procedures, etc.
• Trains and educates employees to meet customer needs constantly.
• Reviews, analyzes, maintains, and adjusts staffing to ensure all needed tasks are completed.
• Prioritizes assignments and delegates work to staff within department.
• Reviews work and provides feedback to staff on an ongoing basis.
• Completes specific assignments and assists staff in completing work when short staffed or under tight deadlines.
• Serves food, prepares cold sandwiches and grill items, and performs cashiering duties.
• Supervises and participates in the evening closing routine to ensure cash register totals balance at the end of the shift, and the cafeteria is clean and well stocked in preparation for the next days opening.
• Directs staff to perform cleaning routines and inspects the dish room, tray line, and baking area for cleanliness before releasing staff, ensuring all areas are clean and sanitary so that inspections by DPH, DMH, JCAHO, and the local Board of Health are without violations or deficiencies.
• Prints reports, programs registers with the daily special prices, and, prints and posts PLU's.
• Secures the cash drawer in the lockbox at the end of the shift so that registers are cleared and programmed for the following days use and cash is secure for the night.
• Sets rolling tables or trays with plates, cups, napkins, air pots, and all items necessary for service.
• Delivers setups per posted catering schedule.
• Locks cabinets, walk-in refrigerators, doors and offices before leaving for the evening so that no incidents occur and all cash is locked and secure.
• Ensures that the safe and department lockbox are locked so that no incidents occur.
• Trains and educates employees to meet customer needs constantly.
• Reviews, analyzes, maintains, and adjusts staffing to ensure all needed tasks are completed.
• Prioritizes assignments and delegates work to staff within department.
• Reviews work and provides feedback to staff on an ongoing basis.
• Completes specific assignments and assists staff in completing work when short staffed or under tight deadlines.
• Utilizing the Kronos Documentation System, inputs employees benefit time, shift differentials, and charge pay, as well as, determines the proper number of checks for the previous week.
• Prepares the work schedule on a weekly basis to ensure that sufficient staff is on hand to meet customer requirements and the customer service standards of the hospital.
• Plans the schedule, taking into account time off requests, special functions, cafeteria volume, and daily catering needs.
• Communicates to staff regarding changes, equipment problems, staff shortages, and activity levels that will affect the department operation.
• Provides orientation to new employees to the department and supervises their training so that new employees are trained and able to function independently.
• Provides coaching, counseling, and disciplinary actions for employees.
• Conducts annual performance evaluations and reviews the previous evaluation standards, strengths, weaknesses and goals.
• Conducts interviews and makes recommendations for hiring new staff members.
• Contributes to the design, development and maintenance of systems that help the department run efficiently.
• Correctly compiles and collects data daily, weekly and monthly as well as prepares reports as directed.
• Utilizes inventory worksheets to enter completed inventory into the departmental financial management system so that the inventory summary is correct when the information is transposed to the operating report.
• Enters invoices into the system either by line item or entire invoice as directed by department operating procedures so that amounts are allocated to the proper cost category.
• Approves invoices and forwards them to the Accounts Payable Department so that invoices are paid according to terms and procuring applicable discounts.

Statement of Other Duties

This document describes the major duties and responsibilities for this job, and is not intended to be a complete list of all tasks and functions. It should be understood, therefore, that employees may be asked to perform job-related duties beyond those explicitly described.