Food Service Supervisor

Ball State University

Muncie, IN

ID: 7103784 (Ref.No. BSU31766)
Posted: June 23, 2022
Application Deadline: Open Until Filled

Job Description

Under direction of the Unit Manager, oversee and supervise University Food Court employees in achieving excellence in customer satisfaction, food quality, service of food, employee efficiency and productivity, financial goals, and compliance with safety and sanitation standards, HACCP standards, Indiana Food Service Code regulations, and rules, policies and procedures of Ball State University; additional functions include but are not limited to food service forecasting and record keeping, physical inventory, subordinate, training, food and supply purchasing, communication, executing promotions and advertisements, complying with branded concept license and franchise agreements and standards of operations, executing detailed plans and arrangements, contributing to menu, recipe, and concept development, and participating on a limited basis in preparation and serving of food or cashiering.

Are you interested in a dining management position that offers an excellent benefits package,
paid time off and the opportunity for work/life balance? Ball State University has a leadership
opportunity available in University Dining. The Supervisor is responsible for assisting in the directing, overseeing and supervising all food and beverage operations within a University Dining Operation. The successful candidate will supervisor subordinates resulting in good organization and minimal stress, promote teamwork, and execute excellent customer service that exceeds customer expectations. To learn more about Ball State University Dining, please visit our website at: http://cms.bsu.edu/campuslife/dining
This is a salary grade 10 position which has a starting salary of $32,739.70. Since it supervises positions with similar pay, a supervisory premium will be added to make the starting pay $38,325.04. This position comes with an excellent benefits package including 9 paid holidays, health insurance, retirement, vacation, the opportunity for work/life balance, employee discounts to Ball State’s pools, workout facilities, library, cultural events and much more! Multiple openings available.

Job Function:

Under direction of the Unit Manager, oversee and supervise University Food Court employees in achieving excellence in customer satisfaction, food quality, service of food, employee efficiency and productivity, financial goals, and compliance with safety and sanitation standards, HACCP standards, Indiana Food Service Code regulations, and rules, policies and procedures of Ball State University; additional functions include but are not limited to food service forecasting and record keeping, physical inventory, subordinate, training, food and supply purchasing, communication, executing promotions and advertisements, complying with branded concept license and franchise agreements and standards of operations, executing detailed plans and arrangements, contributing to menu, recipe, and concept development, and participating on a limited basis in preparation and serving of food or cashiering.

Minimum Education:

Eighteen months of training or education beyond high school or equivalent.

Preferred Education:

Bachelor’s degree from an accredited college or university in food management, hotel, restaurant and institutional management, business, or marketing, with a minimum of five years of direct or related work experience (exclusive of teaching) in commercial or institutional food service, with demonstrated leadership and dynamic team building skills.

Minimum Experience:

Over three months through one year of direct or related work experience (exclusive of teaching) in commercial or institutional food service, with demonstrated leadership and dynamic team building skills.

Preferred Experience:

Supervisory experience.

Duties and Responsibilities:

  • Lead and supervise employees in executing correct, timely procedures in meeting license/franchise and department standards in relation to the preparation and service of all menu items, including but not limited to recipe preparation, food presentation, quality control, customer service, and sanitation and safety as defined by BSU manuals, handbooks, HACCP standards, Indiana Food Code, NRA ServSafe, and other industry standards; employ excellence in management techniques to exhibit evidence of teamwork and execution of excellent customer service that exceeds customer expectations in such areas, including but not limited to courtesy, speed of service, sense of urgency, product consistency, demonstrating a passion for excellence, utilizing fun and humor when appropriate, innovation and creativity, and other criteria.
  • Orient, coach, and train employees resulting in well-trained employees who consistently exhibit excellence in job knowledge and performance; ensure employees are well trained before working in any job assignment; provide accurate, balanced (positive and negative) feedback to employees regarding job performance and follow up on corrective measures; complete and maintain file documentation for all orientation, coaching, and training of each employee according to departmental procedures.
  • Count safe and audit safe record; audit cashier reports and submit thorough, accurate, cashier check-out reports to bookkeeper; properly report and account for shortages in safe or deposits of sales; complete documentation, report all unaccounted monies (over $20.00) immediately to the General Manager and/or University Police; check and approve all cashier refunds to customers and audit the no sale transactions of each cashier to prevent cashier theft; maintain accurate and up-to-date meal card system, including but not limited to reporting lost cards, verify account status, and overseeing the recording of off line transactions; administer university and departmental policies as they relate to money handling and reporting; ensure cashiers properly ring sales to record product movement and product value related to each brand upon which royalty payments to brand licensors or franchisors are based.
  • Oversee and maintain adequate staffing following University procedures to schedule replacement employees; complete documentation related to scheduling regular and overtime staff; maintain correct telephone and address lists of all employees to facilitate this task; demonstrate a commitment to affirmative action and equal employment opportunity; communicate with peers and subordinates in a thorough, detailed, timely even-handed manner resulting in effective personal contact and/or the completion of management log entries that communicate necessary information to peers; attend shift meetings, unit and departmental management staff meetings, and relate telephone messages and/or other information accurately and in a timely manner; maintain confidentiality and ethical practices as relates to communications; in stressful situations, remain, calm, in control, and have a positive impact on others; manage disagreements effectively and create an environment where peers, employees, and customers are treated with dignity and respect and where rules, policies, and procedures are consistently administered.
  • Utilize the Cbord Menu Management computer system to prepare menu item forecasts to(a) determine production of foods for service, and (b) correctly submit service statistics for historical data via computer record; under firm deadlines, scrutinize purchase requisitions and approve amounts of foods and supplies to be ordered based upon forecasted projections of sales and menu items, inventory levels, and other indicators; manage purchasing assignment with the utmost in business ethics and following policies and procedures of Ball State University; maintain appropriate inventory levels of foods and supplies as assigned, with neither being over or under-stocked; complete weekly inventory of foods and/or supplies with a high degree of accuracy.
  • Assist in optimizing profitability through effective monitoring and supervision of food waste, portion control, inventory management, key control, theft and security controls, proper charging of sales to customers and employees by cashiers, and employees as they use and care for the facility, equipment, and furnishings; assist in evaluating food, labor, and other controllable costs; implement corrective measures as needed.
  • Evaluate, investigate, and secure approval of General Manager and the Assistant Director of Personnel, or the Director, then issue warranted counseling or discipline to employees in a timely manner according to university policies and procedures; submit written documentation of all investigations, interviews, meetings, or conversations related to the situation in addition to copies of the properly issued disciplinary forms; accurately administer the union agreement and addenda thereto (including absence and tardiness policies and required record-keeping.
  • Establish, evaluate, and execute personal and unit goals, and contribute to departmental goal setting and achievement; serve in a contributory and effective manner on teams, committees, and task forces; demonstrate a professional appearance; wear clean, well-pressed clothing daily; follow prescribed dress code guidelines as outlined in departmental policies, rules, and regulations.
  • Perform food preparation, service and cashiering duties in emergency situations, and/or for short work periods to meet customer demand.
  • Unlock facility for the day's operations and/or secure the facility for the periods of closure; observe safety and security precautions to prevent personal or employee injury, and theft of university or employee property; maintain personal and unit keys in a safe manner to prevent unauthorized use.
  • Coordinate an effective laundry procedure to ensure proper supply of clean linen; maintain neat, accurate, require records; report maintenance and repair needs of building and equipment in a timely manner.
  • Evaluate employee performance and complete timely formal appraisal forms impartially and in an unbiased manner; submit draft appraisals for the approval of the General Manager; properly conduct the performance review meetings with employees; route completed forms in a timely manner.
  • Assist in executing an effective marketing and promotion program for the unit in conjunction with the General Manager, approval from the Assistant Director of Personnel and Administration, Housing and Dining Marketing Coordinator, and Assistant Director of Operations.
  • Assist in planning of standard and custom menus, submit recipes for new menu items, and assist with development of sales mix for the unit; assist in planning and executing special events, catered events, and other non-routine food services.
  • Perform other related duties as assigned.
  • Maintain regular and predictable attendance as required by this position.


At Ball State University, we recognize inclusive excellence as an integral endeavor to fulfill our University’s mission and our strategic plan. We recruit, support, and retain a diverse population of students, faculty, and staff. We encourage and reward diversity of thought. We promote a work environment that encourages and rewards innovation and creativity. We pledge to keep Inclusive Excellence at the highest level of institutional importance and as a foundation in all that we strive to do. Our over-arching goal for Inclusive Excellence is to adopt a university-wide Inclusive Excellence approach to academic, administrative support, and service functions of the university. We believe Inclusive Excellence must be infused in every step we take.