Supervisor at Southern Food Service Management Consulting Service Inc

Artesia, New Mexico, United States -

Full Time

Start Date

Immediate

Expiry Date

05 May, 26

Salary

0.0

Posted On

05 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Staff Monitoring, Training, Directing Work Efforts, Assignment Filling, Facility Cleaning, Safety Protocols Adherence, Chemical Handling, Quality Control Implementation, Professional Conduct, Guest Satisfaction, Employee Hygiene, Sanitation Requirements, Physical Strength, Lifting, Handling

Industry

Food and Beverage Services

Description

Description Southern Foodservice Management, a national contract food service company, is now looking to hire a Supervisor at our location in Artesia, NM. The shifts are 1:45pm- 10:15pm/3:45pm- 12:15pm 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. 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. 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. 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

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Responsibilities

The Supervisor is responsible for monitoring and supervising all staff on shift, ensuring proper training, directing job duties, and making sure all serving assignments are filled. This role also requires ensuring dining facility areas are clean, safety protocols are followed, and quality control procedures are implemented to enhance presentation and service.