Dining Facility Shift Supervisor BR20260327

Dining Facility Shift Supervisor

DETAILS OF POSITION

Location: Lompoc VSFB / Full-time: Shifts Vary  /  Hours: Vary  / Starting Rate: $26.02 per hour DOE

PURPOSE OF POSITION

Responsible for overseeing the planning, supervision, and daily operations of the Dining Facility during the assigned shift, ensuring exceptional service, contract compliance, and operational efficiency.  

For more information visit our website: www.vtc-sm.org

Essential Functions and Responsibilities  

To perform this job successfully, a person must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties may be assigned.

• Collaborates with the VTC-LOVARC Manager and Contractor Management to ensure contract requirements and objectives are met.


• Provides supervision and direction to all subordinate food service personnel.


• Oversees food preparation and service, ensuring meals are delivered to authorized personnel in a timely and professional manner.


• Ensures cleanliness and sanitation of the dining facility, including interior and exterior areas and all equipment.


• Assigns tasks and monitors progress of food service staff throughout the shift.


• Troubleshoots operational issues, resolving problems directly or escalating to the appropriate supervisor when necessary.


• Advises the Manager, Executive Chef, and/or Operations Manager on budgetary concerns and inventory shortages; may recommend or initiate menu adjustments as needed.


• Manages daily operational requirements of Crunchtime and Aloha POS systems, including:
  
  
  
  • Issuing and controlling funds.
  
  
  • Register setup and meal period operation.
  
  
  • Reconciling customer transactions and verifying deposits.
  
  
  
  


• Supervises food production according to menus approved by the Executive Chef.


• Coordinates with leadership on meal adjustments and special requirements.


• Recommends equipment purchases or replacements and submits maintenance requests to the Operations Manager as needed.


• Ensures necessary materials, equipment, and supplies are available to complete tasks efficiently.


• Promotes excellent customer service by maintaining high standards for food quality, staff professionalism, and responsiveness to customer needs.


• Orients new employees on facility procedures, policies, and expectations.


• Coordinates and conducts training sessions for food service personnel.


• Maintains records of food consumption, rationed meals, and paid meal transactions.


• Recommends operational improvements and process enhancements.


• Verifies daily cash receipts and ensures compliance with cash handling protocols.


• Completes annual performance evaluations for assigned staff.


• Supports a safe work environment through training, supervision, and coordination with the Risk Manager and Contractor Safety Team.


• Maintains compliance with the HACCP program and other food safety regulations.


• Performs other related duties as assigned.

Qualifications 

Education and/or experience:  Minimum of a High School diploma or equivalent. Bachelor’s degree in restaurant management is preferred. Minimum of five-years’ experience in catering/restaurant operations and a strong background in culinary arts as a GM/Executive Chef.  

Communication skills:   Ability to read and comprehend simple instructions, short correspondence, and memos in English.  Ability to write simple correspondence in English. Ability to remember oral or written instructions provided by others. Ability to effectively present information in one-on-one and small group situations to Individuals served and other employees.

Interpersonal skills:  Establish and maintain cooperative working relationships with coworkers and management.  Interact diplomatically with the public.  Foster a stimulating, accepting learning environment.

Self-management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities which accurately reflect the relative importance of job responsibilities. 

Reasoning ability: Ability to apply common sense understanding to carry out basic written or oral instructions.  Ability to think through the consequences of a decision prior to making it. Ability to recognize an emergency situation and take appropriate action.

Computer skills:   Basic knowledge of Microsoft Office software. 

Certificates, licenses, registrations:  Maintain First Aid, CPR and CPI Certifications.  Must have a valid driver’s license with an insurable record.  Must have an insured vehicle available for use during the course of employment.  Maintain a Food Manager’s Certificate.

Requirements

• Must meet and maintain Food Manager's Certificate.


• Valid driver’s license with an insurable record.


• An insured vehicle available for use during employment.


• Must meet and maintain Community Care Licensing criminal history criteria.


• Maintain First Aid, CPR, and CPI Certifications (training available).


• Proficient in food planning and preparation.

Benefits

• Paid holiday, vacation, and family leave


• Medical, Dental, and Vision


• 401-K


• Employment Assistance Program (EAP)

VTC Enterprises is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status.