Dining Services SupervisorMarch 2026

Deadline March 15, 2026Hours vary depending on unit hired to work at. The Dining Supervisor supervises the day to day operations of one or more full service retail restaurant, coffee/bakery, convenience store, or quick service dining locations. Works closely with students and other supervisors/managers to ensure the highest level of food and customer service quality. Additionally, flexible scheduling/work hours may be required during break week, summer and intercession. In addition, large institute events may require additional hours (such as commencement (graduation) and Imagine RIT Festival). Ability to work nights, weekends and holidays and be on-call as needed.Responsible to all customers and co-workers to provide excellent service in a friendly, sincere and courteous manner.Workday: expectation to be on the floor of the operation for 90% of the time supervising, training, helping both employees and customers. Major ResponsibilitiesOperations: Staff and student supervision; adhering to Monroe County and RIT's Policies Hire, supervise, schedule, train student staff on a specific shift to ensure meal periods run smoothly and efficiently. Follow Student Employment Office's policies and procedures Order products from vendors as assigned Inventory oversight Cleanliness of the facility as well as proper sanitation and safety procedures. Opening and closing of the unit and securing the building depending on schedule. Thorough knowledge of proper food handling, including storage and serving techniques. Some understanding of equipment on serving lines Possess a good understanding of POS systems, InfoGenesis, Agilisys Oversight of cash handling procedures for the unit Knowledge and understanding of department and Institute personnel policies and objectives to deal with staff and customers Adhere to and follow precautionary measures as they relate to safety in the workplaceAdministrative: Intermediate knowledge of Microsoft Office Suite and demonstrate computer literacy Knowledge of invoice processing Carry out special assignments as requested by managers to provide coverage to the Front of the House and Back of the House Attend meetings and serve on committees as requested or required by managerRequirements: High School Diploma or GED 3 years experience in a high volume restaurant, country club, retail, catering, or institutional setting. Experience with a variety of food service applications and computerized systems. Experience coordinating front and/or back of house activities. Servsafe certified or ability to obtain within six months of hire. Allertain certified or ability to obtain within six months of hire.

Created: 2026-03-09