Food Services Supervisor

Responsible for the efficient operation of all aspects of the Joint Base Pearl Harbor-Hickam Mess Attendant Services Contract performance work statement, special contract requirements and personnel management in conjunction with the rehabilitation program to provide evaluation, training and employment for workers with disabilities.
Is responsible for the operation of this division to include all evaluation, training and production assignments and duties.
Is responsible for the supervision and orientation of all workers assigned which includes making evaluations, written recommendations for recognition and disciplinary actions.
Serves as Acting Project Manager as assigned.
ESSENTIAL DUTIES & RESPONSIBILITIES: Production 1.
Carries out and oversees all aspects of the contract performance work statement, special contract requirements and personnel management.
2.
Assist in Orders subsistence and supplies, oversees storeroom and subsistence management program.
Maintains “zero” end of year cost balance.
3.
Plans and directs work of food service program staff to meet all requirements.
4.
Alternate quality control manager, coordinating contractor quality control inspection program, customer survey review, deficiency resolution, and contractor liaison for all military excellence in food service operation.
5.
Coordinates training, evaluates, motivates and, when necessary, provide recommendations for disciplinary action.
Assures that employees conduct themselves professionally and respect the military they serve.
6.
Represents as alternate contractor in government representative meetings.
Accompanies quality assurance evaluators on inspections.
7.
Evaluates and trains staff.
8.
Conducts periodic and unannounced quality assurance inspections.
Maintains project manager’s office copy of the contract and modifications.
Maintains a resource library of government and contractor information and management materials.
9.
Performance of the Supervisor is measured in terms of the facilities overall performance, quality assurance evaluations, customer comments, cost control, quality control and sanitation and personnel management.
Mess Attendant Services Contract – Areas of Responsibilities (As noted in the Performance work statement) 1.
Storeroom Subsistence Handling 2.
Food Preparation 3.
Food Attendant Service 4.
Cashier Service 5.
Cash deposits 6.
Operational Requirements – Facility/Equipment & State of Emergency 7.
Sanitation Requirements 8.
Equipment Preventive Maintenance 9.
Special Meal Support / functions services 10.
Housekeeping 11.
Cook/Baking Support 12.
Quality Control Services Orientation, Supervision and Training of Employees 1.
Orients employees to Lanakila Pacific values.
2.
Provide staff with necessary training and supervision to carry out their duties.
3.
Utilize proper training techniques to train new employees.
4.
Insures that the performance and attendance records of all assigned staff members is evaluated and plans for specific training activities according to their needs.
5.
Participates in production to teach and train employees, corrects errors and gives support and encouragement.
6.
Insures that staff follow proper procedures for clocking in and out and all hours are accounted for payroll submission.
7.
Insures that all staff follow all rules, regulations and sanitary guideline.
8.
Manage, counsel and document employees’ performance and/or conduct.
9.
Informs and works with consumers of services in communicating with families, care providers, counselors, funding source representatives, employers and co-workers.
Functions as an advocate for persons with disabilities.
Safety, Security of Building and Equipment 1.
Insures that all lights, fans and equipment are turned off and all doors are properly secured at the end of each day’s work.
2.
Reports and documents all fire and safety hazards in the area.
3.
Insures that staff know basic fire prevention on how to use them, makes sure everyone is aware of their location and the escape routes in the facility.
4.
Maintains first aid kit in the area and informs staff of its location.
5.
Enforce proper use of tools and equipment, document all equipment when broken, misused or missing parts.
6.
Knows how to deal with physical or mental emergencies of staff in the area.
Insures that staff obtains necessary training to deal with these emergencies.
7.
Insures that all safety procedures and practices are followed and enforced.
Recordkeeping/Reporting 1.
Approves staff leave request while insuring an adequate work force is present at all times.
In times of emergency will substitute employees as necessary.
2.
Insures that staff files (evaluation reports, memos, counseling’s, etc.
) are maintained and properly secured.
3.
Keeps track of daily clock punches and absences are accurately recorded for payroll processing 4.
Responsible for the recording of attendance, headcounts and provide patrons with Patron comment cards 5.
Provides monthly reports to satisfy total reporting requirements to the Project Manager.
Morale 1.
Sets a good example for Staff (e.
g.
, professionalism, personal appearance, punctuality, attendance, mature and professional attitude, etc.
) 2.
Investigates any problems, which may result in low morale of staff.
3.
Provide Project Manager with all complaint or grievance to insure that prompt decisive action is taken within the scope of authority.
4.
Immediately inform Project Manager of areas which are beyond authority to act.
Other Duties 1.
Performs other duties as assigned to meet Lanakila’s goals.
2.
Attends training sessions/classes as mandated by organizational policy/goals and/or as recommended by Project Manager/Director.
3.
Assist with Daily monetary deposits, 4.
Thoroughly understands and supports Lanakila’s goals and objectives.
5.
Reviews and revises food services’ training curriculum as necessary to fulfill our Statement of Work.
6.
Identify military identification cards, meal cards; read military orders, and record menu items sales.
7.
Assist the government Food Service Officer (FSO) with the distribution and collection of customer surveys and evaluation forms.
8.
Decorate the Hale Aina Dining Facility with government provided decorative materials for holidays and special occasions.
9.
Place flower arrangements on the serving line for holidays.
.
10.
Arrange tables and chairs for meetings and group meals then return them to the original location after the function is over.
Will also be required to dress tables and provide water and coffee service.
Demonstrate Lanakila Pacific’s values of teamwork, excellence, achievement, motivation and Lanakila in all personal interactions with others WORKING CONDITIONS: Air Conditioned dining hall; Steam and heat from cooking and dish washing often cause uncomfortably high temperatures.
The area is usually noisy and there is danger of slipping on floors where food or beverages have been dropped or which are wet from daily mopping that is usually performed while the workers are in the area.
Some workers may be subjected to getting wet while using steam/pressure-washing equipment.
Some workers are exposed to extreme temperatures of the hot kitchen and the walk-in refrigerator or freezer.
WORKING HOURS: Shift work – Morning Shift, Day Shift, Evening Shift EQUIPMENT USE: Types of equipment that may require operation may include but not be limited to the following: slicing/dicing machine, knives, microwave/toaster/convection oven, automatic dishwashing equipment, conveyors, vacuum, floor machines, steam/pressure washers, cash register, calculator, etc.
MENTAL DEMANDS: 1.
Must have empathy for people and sincere interest in training others to help themselves.
2.
Must have the ability to get along with others and possess a professional attitude toward work.
3.
Must possess sufficient flexibility to respond to changing situations.
4.
Ability to solve practical problems.
PHYSICAL DEMANDS: Frequently = F Occasionally = O Seldom = S Rarely = R F Standing F Lifting/Carrying below 25 lbs F Walking F Lifting/Carrying 26 – 50 lbs S Sitting O Lifting/Carrying above 50 lbs R Climbing (ascending/descending ladders, stairs) F Seeing (able to see clearly 20 feet or more) F Balancing R Color Vision (ability to identify and distinguish different colors) S Stooping, kneeling, crouching, and/or squatting R Night Vision (ability to perform work at night with use of portable lighting F Handling/Push/Pull (working with hands, arms or fingers) F Talking F Feeling (perceiving attributes i.
e.
size, shape, temperature or texture F Hearing S Tasting R Travel COMMUNICATION DEMANDS: 1.
Requires communicating effectively both orally and in writing in English language, giving instructions or directions to others and seeking information from a variety of sources.
2.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
3.
Ability to write a variety of routine reports.
4.
Ability to instruct and support in a training environment.
5.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
MINIMUM QUALIFICATIONS: Education/Experience: 1.
A high school graduate with two years of work experience to include supervisory experience in food service/ restaurant operations/ vocational training or other related work experience.
2.
Preferred: Associate degree in Food service/Restaurant Management or related field.
Skills/Knowledge/Abilities: 1.
Must be able to pass criminal background check to gain access to military base.
2.
Demonstrate ability to meet the physical demand of the job.
3.
Must be able to work day or evening shift.
4.
Demonstrate ability to manage and counsel employees’ performance and/or conduct 5.
Demonstrate ability to communicate effectively both orally and in writing in English language, give instructions or directions to others and seek information from a variety of sources.
6.
Demonstrate basic level computer proficiency in Microsoft Applications or similar ones