Food Service Supervisor – Collegiate Dining

Position Summary

The FOH (Front of House) Supervisor is responsible for overseeing daily front-of-house dining operations in a collegiate dining environment, ensuring excellent customer service, food presentation, cleanliness, safety, and efficient service. This position provides hands-on leadership to front-of-house staff while also assisting with catering setup, service, breakdown, and supervising the utility team to maintain a clean, safe, and well-organized dining operation.

The ideal candidate is a hands-on leader who can effectively manage multiple priorities, communicate with students, guests, and team members, and maintain high standards of service and sanitation.

Essential Duties & Responsibilities

Front-of-House Operations

• Supervise daily FOH operations, including dining areas, service stations, beverage stations, and guest-facing areas.
• Ensure dining areas are clean, organized, properly stocked, and ready for service.
• Monitor food presentation, portioning, service flow, and overall guest experience.
• Provide excellent customer service and respond professionally to student, faculty, staff, and guest concerns.
• Conduct regular floor walks to identify and address operational issues.
• Assist with opening and closing procedures, including setup, cleaning, stocking, and securing service areas.
• Monitor staff attendance, punctuality, uniform standards, and adherence to company policies.
• Assign daily tasks and ensure team members understand their responsibilities.
• Train, coach, and provide feedback to FOH employees to promote strong performance and teamwork.

Catering Support

• Assist with the setup and breakdown of catered events, including tables, chairs, food stations, beverage stations, service equipment, and supplies.
• Coordinate with catering staff to ensure events are properly set up and ready for guests at the scheduled time.
• Assist with buffet setup, replenishment, service, and breakdown as needed.
• Ensure catering areas are maintained in a clean, organized, and professional manner.
• Help transport equipment, supplies, food, and service items while following proper food safety and handling procedures.
• Provide hands-on support during special events, campus functions, and high-volume catering operations.

Utility Team Supervision

• Supervise and coordinate the daily activities of the utility team.
• Assign cleaning, dishwashing, trash removal, stocking, and sanitation duties based on operational needs.
• Monitor dishroom operations to ensure proper flow, cleanliness, and timely availability of serviceware.
• Ensure dining and back-of-house areas are maintained according to established sanitation standards.
• Monitor the proper use and care of dishwashing equipment, cleaning chemicals, tools, and other equipment.
• Ensure trash, recycling, and waste are removed safely and in a timely manner.
• Train utility employees on proper cleaning procedures, chemical handling, safety practices, and sanitation standards.
• Communicate staffing or equipment concerns to management and assist with resolving operational issues.

Safety & Sanitation

• Follow and enforce all food safety, sanitation, health, and workplace safety standards.
• Ensure employees follow proper handwashing, personal hygiene, and uniform requirements.
• Monitor proper cleaning and sanitizing of equipment, surfaces, dining areas, and service stations.
• Report safety hazards, equipment issues, injuries, or maintenance concerns promptly.
• Assist with maintaining compliance with applicable health department and campus food service requirements.

Leadership & Teamwork

• Lead by example and maintain a positive, professional presence on the dining floor.
• Promote teamwork, accountability, respect, and excellent customer service.
• Communicate daily operational priorities clearly to employees.
• Assist management with staffing adjustments during periods of high volume or unexpected absences.
• Support employee training, onboarding, and ongoing development.
• Work closely with culinary, catering, facilities, and management teams to ensure smooth daily operations.

Qualifications

• High school diploma or equivalent preferred.
• Previous experience in food service, hospitality, catering, collegiate dining, or a similar environment preferred.
• Previous supervisory or lead experience preferred.
• Strong customer service and communication skills.
• Ability to supervise and motivate a diverse team.
• Ability to work effectively in a fast-paced, high-volume environment.
• Ability to lift, carry, push, and pull supplies and equipment as required.
• Ability to work flexible hours, including evenings, weekends, and special events when required.
• Knowledge of food safety and sanitation practices preferred.

Key Competencies

• Leadership and team supervision
• Customer service
• Communication
• Organization and time management
• Problem-solving
• Attention to detail
• Accountability
• Teamwork
• Ability to multitask
• Ability to remain calm and professional under pressure

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to bend, stoop, reach, and move throughout dining and catering areas.
• Ability to lift and carry supplies and equipment as required.
• Ability to work in environments with varying temperatures, including kitchens, dishrooms, storage areas, and outdoor catering locations.

Overall Performance Expectations

The FOH Supervisor is expected to maintain a guest-first mindset, provide strong leadership, and ensure that dining, catering, and utility operations are conducted safely, efficiently, and professionally. The supervisor should be visible and engaged in daily operations, proactively address issues, and serve as a reliable point of contact for employees and guests.

Metz Culinary Management is growing and we have openings for a Rock Star Food Service Supervisor who shares our passion for Food and Service in a busy setting. We are seeking a polished and professional identity and winning attitude from an Experienced Food Service Supervisor with a background in Café Management, Retail Sales, Kitchen Operations, and Guest Services.

Requirements:

• Experience in commercial/institution dining such as school or healthcare facility
• SERV Safe Certification
• Employee Management experience including Scheduling, Disciplinary Measures and Employee Recognition Programs
• Record Keeping and Budget Management
• Create and Submit Reports

Responsibilities:

• Develop and maintain working rapport with residents, patients and community
• Ensure complaints, suggestions and public relations are priority functions
• Support GM in communications with Client Contracts and all Departments
• Maintain Safe and Sanitary working environment
• Train Staff and ensure continuing training for all employees
• Perform any other tasks as requested by GM

Metz Culinary Management is a FAMILY-DRIVEN company that collaborates with its partners to deliver RESTAURANT-INSPIRED hospitality to each and every guest.