-Orients and trains part-time staff.
-Maintains ongoing training and development.
-Assists in development of part-time job descriptions.
-Assists in development of training materials including written,
visual, and video aids.
-Supervises the daily performance of supervised employees.
-Assists in the evaluation of employee performance.
-Enforces rules for employee conduct as established by management
and reports infractions to management with a recommendation for
-Knows, follows and enforces University and Dining Services
policies and procedures.
-Takes remedial action as appropriate to deal with immediate
-Interprets management's directions to employees.
-Promotes an atmosphere of teamwork through training, feedback, and
-Provides regular feedback to employees regarding performance.
-Promotes a positive customer service attitude about USD Dining
Services in communications and decisions.
-Provides professional role model for staff in appearance, demeanor
-Reviews work schedules with management weekly or as determined
-Supervises daily operations as determined by management, including
some preparation, setup, and cleanup.
-Assigns and coordinates the daily workload of all FOH staff as
-Prepares daily setup sheets, including setup instructions.
-Assists in marketing and merchandising of products and
-Maintains quality control.
-Responsible for ongoing public relations between the department
and campus community; develops good communication lines with staff,
management and University community.
-Gives input and/or is responsible for ordering food and
-Assigns employees to other tasks as necessary to complete the
-Checks comment sheets and journal to ensure events occur as
-Maintains ongoing communication with cooks and other full-time
-Responsible to report daily with management about staff
achievements and failures, event successes and problems, and the
overall operational well-being.
-Attends all required meetings.
-Works professionally and efficiently with clients in developing,
organizing and assisting with event planning.
-Scrutinizes upcoming event schedules and menus for accuracy on a
-Delivers food and preparation materials in carts or vans
(depending on size of event) to various campus locations.
-Controls the use of labor by enforcing established work
-Controls the use of food and supplies to reduce waste by
instructing employees in proper techniques to control portions and
operate in a cost-effective manner.
-Ensures that each employee completes his/her duties within the
-Responsible for security of assigned work areas.
-Maintains daily financial records as developed by Manager
-Responsible for cash receipts as received throughout the day and
secures them in a safe.
-Responsible for linen ordering and maintaining in adequate par
levels on napkins and tablecloths.
-Maintains ongoing inventories of all service ware items (china,
glassware, etc.) and/or foodstuffs as appropriate.
-Analyzes emergency situations such as staff shortages, product
and/or equipment failures, and provides timely solutions to
-Responsible for design layout, use and storage of special event
props, decor equipment and non-food supplies for all events.
-Establishes systems and procedures to ensure organized completion
of routine functions.
-Maintains the dish room area and trains staff in the use of the
dish machine and the Biodigester.
-Monitors custodial staff and their duties; schedules clean up task
as needed for down time
-Maintains good customer relations through attitude, appearance and
attention to detail in daily work.
-Maintains consistent high quality standards; quality tests every
finished product for taste, texture, appearance and
-Assures that all foods are attractively garnished and
-Ensures that products are not held longer than established holding
-Services customers/guests needs with the appropriate sense of
business urgency to provide a quality service.
-Reports feedback from customers to supervisor.
Safety and Sanitation
-Enforces and maintains safe working conditions.
-Reports safety and sanitation hazards to management in a timely
-Maintains the cleanliness of all areas utilized for events.
-Assists in the review of facilities and equipment to include
routine maintenance and repair, replacement and upgrading.
-Administers and coordinates required safety and sanitation
-Updates employee files to comply with applicable laws and
-Knows and administers the Dining Services Illness and Injury