Campus Pub Supervisor

Under the guidance of the Dining Services Director, the Pub Supervisor is responsible for overseeing all Campus Pub operations, focusing on the student (customer) experience. This includes but is not limited to safety, compliance, scheduling, overseeing pub staff, creating and upholding policies for student and staff safety, training of employees, and sanitation and cleanliness. The department will be operated within established objectives, standards, policies and procedures, utilizing the principles outlined in the dining service handbook and the Washington College policies and code of conduct, as the guiding philosophy in the day to day running of the department and execution of the job description. The department will be managed in accordance with the terms and conditions set forth in the food service management agreement and all appropriate federal, state, and local regulations. The anticipated hiring range is $20-$21 per hour.

Essential Duties and Responsibilities:

• Make sure that all Pub Standards are enforced as outlined in the residential dining services handbook
  
  
  
  • Ensure that all products are labeled properly with proper allergen and nutritional information.
  • Follow and enforce the Food Allergen Program to ensure food safety at all times.
  • Make sure all product records, temp logs, cooler logs and other paperwork is being completed on a daily basis.
  • May need to complete some prep work including, washing, peeling, cutting, and seeding vegetables and fruits along with weighing and measuring ingredients.
  • Assures compliance with all sanitation and safety requirements.
  • Direct and ensure that daily and weekly cleaning list for the campus pub are maintained.
  
  
  
  
• Manage all campus pub staff:
  
  
  
  • Hold pre-shift meetings and communicate to associates what is taking place that day and in the coming week.
  • Make sure all campus pub associates adhere to all policy and procedures outlined in associate handbook.
  • Responsible to make sure all campus pub work stations and equipment are kept clean and maintained.
  
  
  
  
• Oversees campus pub cash drawers and ensures proper cash handling procedures are being followed.
  
  
  
  • Assists in performing sales transactions in a reasonable and timely fashion.
  • Follows standard procedures for issuing cash refunds.
  • Responsible for all assigned change funds and cash receipts ensuring that cash drawer is in compliance with overage/shortage standards.
  
  
  
  
• Resolves customer concerns and relays relevant information to Director.
• Assist with catering and other special events in preparation, service and clean up.
• Performs other duties and other functions as assigned.
• Follows all rules and regulations set forth in the Washington College associate handbook and the Dining Services supplemental handbook.
• Must have and maintain a valid ServSafe Manager Certifications. If not, you must acquire within 6 months from start date.
• Must have and maintain a valid ServSafe Alcohol Certification. If not, you must acquire within 6 months from start date.
• May need to use commercial and non-commercial kitchen equipment, which includes slicers, mixer steamers, ovens, stoves, kettles and other equipment to complete task.

Educations and Experience: Associate Degree plus 3 years of directly related experience, High School diploma or general education degree (GED) plus 5 years directly related experience.

Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos; to write simple correspondence; to effectively present information in one-on-one and small group situations to customers, clients, associates and other campus organizations.

Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers common fractions, and decimals; Ability to compute rate, ratio and percent.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written, or oral instructions; ability to deal with problems involving a few concrete variables in standardized situations.

Scheduling: All employees are expected to be able to arrive on time for their scheduled shifts. While we try to accommodate set schedules, please understand that there will be times you will be expected to work outside of what may be considered normal hours. This includes days, nights, weekends and holidays.

Physical Demands: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be a minimum of 8 year of age and capable of lifting 25 pounds or more. Capable of standing on concrete flooring for extended periods of time. Ability to see and hear or use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully met. Sufficient manual dexterity to operate a fire extinguisher, manipulate kitchen.

Work Environment: While performing the duties of this job, the employee is occasionally exposed to wet and or humid condition; moving mechanical parts: fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation.

This is not necessarily an exhaustive list of responsibilities, skills, tasks, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to modify essential functions of the job, or to require that other task be performed when circumstances change. (i.e. emergencies, changes to personnel, workload, rush jobs, or technical developments.)