Team Leader Supervisor (Food Service Manager, Assistant, Supervisor)

Job Description

Under the general direction of Senior Meeting Room Manager and Assistant Meeting Room Manager, provide team leadership and supervision for all set up and break down of events. Oversee the successful execution of assigned meetings and special events. Supervise, train, motivate, direct, and evaluate full-time, part-time, student employees and temporary personnel. Marshal and deploy resources such as personnel, equipment, chairs, linen tables, all meeting room equipment including AV and trucks in an efficient and cost-effective manner. Maintain a high level of customer service for all events. Adhere to all safety and sanitation guidelines. Follow established timelines for service of set up and breakdown of the rooms. Interact with team members and clients in a high-volume Hospitality environment. Assist with product inventory as needed.

Must be available to work varying schedules; including evenings, weekends, holidays and overtime in order to reflect the business needs of the department.

The target salary range for this position is between the posted minimum and $26 hourly, dependent on relevant work experience.


Job Qualifications

  • Demonstrated skill in management and supervision of staff including delegating work to accomplish goals efficiently and effectively while motivating individuals to work together as a team. (Required)
  • Working knowledge of payroll and personnel procedures. (Required)
  • Skill in interacting and communicating effectively with guests, team members, managers and vendors one-on-one and in a group setting. (Required)
  • Skill in working in organizing and monitoring assignments to complete work in a timely manner when there are interruptions, changing priorities, changes in workload, conflicting deadlines, and competing requirements. (Required)
  • Ability to read, understand and speak English sufficient to determine and carry out job duties. (Required)
  • Skill in operating equipment such as department audio visuals, radio communication devices, flight-type dish-washing machines, ¾ or Class C vehicles, kitchen small wares and hydraulic lifts. (Required)
  • Ability to conduct on-site inspections of units for quality control and maintenance needs. These inspections involve walking, standing, climbing (e.g. stairs and ladders), stooping, and crouching. (Required)
  • Skill in working independently and following through on assignments with minimal direction. (Required)
  • Working knowledge of safety and sanitation rules and procedures as they relate to a food production area. (Required)
  • Ability to mediate between contending parties and affect a successful resolution of differences using appropriate conflict management techniques. (Required)
  • Ability to interact in a team based environment. (Required)
  • Ability to work during overtime, swing shifts and weekends to supervise staffs and/or solves operational problems. (Required)
  • Ability to stand continuously throughout an eight-hour shift on uncarpeted surfaces. (Required)
  • Ability to occasionally lift items to waist level weighing up to 50 pounds and to stand, climb, stoop, push, pull, and crouch as required to complete job duties. (Required)
  • Ability to perform effectively under conditions of fluctuating workload. (Required)

  • Working knowledge of University policies and procedures relating to regarding recruitment, selection, training, performance evaluations, and disciplinary procedures. (Preferred)