Food Service Supervisor, Glasgow

Overview

Job ID
37192164

Category
Food Service
Operations

Organization
Auxiliary Services

Department
Dining Services

Location
Main
Campus – UCR

Salary
$53,100 – $89,700

Date Posted
2026-03-16T12:00:00.000Z

Application
Deadline
Open Until Filled

Schedule
Varies

Full/Part Time
Full-time(100%)

Other
Information
Qalifies for Employee Referral Bonus: No
UC Internal Job: No

Position Information

UC
Riverside’s Dining is recruiting for a Food Service Supervisor. The full salary range for the Food Service Supervisor is $53,100 – $89,700
annually. However, the expected pay scale for this position is $60,740 annually. We base salary offers on a variety of considerations, such
as education, licensure and certifications, experience, and other business and organizational needs. Under the direction of the Senior
Manager, the Supervisor assists in planning, organizing and managing day to day activities, work assignments, customer service and
maintenance functions in a Dining Retail or Residential facility. The position participates in the selection, training, supervision and
performance evaluation of assigned staff (including custodial functions); reviews unit budgets to ensure proper fiscal controls; supervises
the ordering, receiving, storage and issuing of all assigned products, along with the planning and service of all assigned menu items.
Develops creative methods of displaying and merchandising products to generate revenue/improve the guest experience under the guidance of
the Senior Manager. Applicants must have current work authorization when accepting a UCR staff position. Currently, we are unable to sponsor
or take over sponsorship of an employment Visa for staff. As a University employee, you will be required to comply with all applicable
University policies and/or collective bargaining agreements, as may be amended from time to time. Federal, state, or local government
directives may impose additional requirements.

Requirements

Education
Requirements

• High school diploma or equivalent certification/experience.
• Graduation or completed college courses in
  Food Service Managment or related field.

Experience

• 4 – 7 years of related experience.
• Supervisory
  experience, preferably in food service industry.
• Experience in collegiate dining

Minimum
Requirements

Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve
problems, and conduct basic operations analysis and quality control analysis. Working verbal and written communication skills in the English
language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time
management. Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits. Intermediate computer
application skills to include food service applications such as point of sale and inventory control software. Working skills to provide
effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects. Working
knowledge in food service and sanitation regulations. Skills in training staff, and ensuring operating standards are met. Effective skills
to be able to professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability
to compose written documentation using correct spelling, grammar and punctuation.

Preferred
Qualifications

Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve
problems, and conduct basic operations analysis and quality control analysis. Working verbal and written communication skills in the English
language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time
management. Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits. Intermediate computer
application skills to include food service applications such as point of sale and inventory control software. Working skills to provide
effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects. Working
knowledge in food service and sanitation regulations. Skills in training staff, and ensuring operating standards are met. Effective skills
to be able to professionally communicate both verbally and in writing using tact and diplomacy with staff, management and customers. Ability
to compose written documentation using correct spelling, grammar and punctuation.

Additional Information

In
the Heart of Inland Southern California, UC Riverside is located on nearly 1,200 acres near Box Springs Mountain in Southern California; the
park-like campus provides convenient access to the vibrant and growing Inland region. The campus is a living laboratory for the exploration
of issues critical to growing communities’ air, water, energy, transportation, politics, the arts, history, and culture. UCR gives every
student, faculty and staff member the resources to explore, engage, imagine and excel.

UC Riverside is recognized as one of the most
ethnically diverse research universities in the country boasting several key rankings of which we are extremely proud.

• UC Riverside
  is proud to be ranked No. 12 among all U.S. universities, according to Money Magazine’s 2020 rankings, and among the top 1 percent of
  universities worldwide, according to the 2019-20 Center for World University rankings.
• UC Riverside is the top university in the
  United States for social mobility. – U.S. News 2020
• UCR is a member of the University Innovation Alliance, the leading national
  coalition of public research universities committed to improving student success for low-income, first-generation, and students of color.
• Among top-tier universities, UC Riverside ranks No. 2 in financial aid. – Business Insider 2019
• Ranked No. 2 in the
  world for research, UCR’s Department of Entomology maintains one of the largest collections of insect specimens the nation. – Center for
  World University Rankings
• UCR’s distinguished faculty boasts 2 Nobel Laureates, and 13 members of the National Academies of
  Science and Medicine.

The University of California is an Equal Opportunity Employer. All qualified applicants will receive
consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability,
age, protected veteran status, or other protected categories under state or federal law. It is the policy of the University of California to
undertake affirmative action and anti-discrimination efforts, consistent with its obligations as a Federal and State contractor.

For
information about our generous employee benefits package, visit: Employee Benefits
Overview

License Requirements

• Required to hold valid driver’s license, have a driving record that is in
  accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program.

Certification
Requirements

• ServSafe Certification or equivalent certification.

Educational Condition
Requirements

• undefined

Job Description Details

General
Information

Job Title

FOOD SVC SUPV 1

Job
Code

005234

Grade

18

Department Head

Marcus Van
Vleet

Supervisor

Julie Zeno

Generic Scope

Provides immediate supervision to a
unit or group of operational or technical employees. A portion of time may be spent performing individual tasks related to the unit;
however, supervisory activities must constitute a primary part of the job. Supervises unit operations to ensure compliance with departmental
or organizational policies, procedures, and defined internal controls. Ensures accountability and stewardship of department resources
(operational, financial, and human) in compliance with departmental standards and procedures.

Custom
Scope

Receives predetermined work assignments that are subject to a moderate level of control and review. Instructs direct
reports to complete assignments using established guidelines, procedures and policies. Requires full knowledge of own area of functional
responsibility.

Department Custom Scope

Under the direction of the Senior Manager, the Supervisor assists in
planning, organizing and managing day to day activities, work assignments, customer service and maintenance functions in a Dining Retail or
Residential facility. The position participates in the selection, training, supervision and performance evaluation of assigned staff
(including custodial functions); reviews unit budgets to ensure proper fiscal controls; supervises the ordering, receiving, storage and
issuing of all assigned products, along with the planning and service of all assigned menu items. Develops creative methods of displaying
and merchandising products to generate revenue/improve the guest experience under the guidance of the Senior Manager.

Key
Responsibilities

• Closely oversees day to day activities of employees who operate and maintain kitchens, cafeterias, luncheon
  counters, and restaurants for in-house feeding of customers.
• Assures posting of menus and supervises staff in the proper portion
  control, ingredient verification, item identification, prices and presentation. Notifies staff of daily shortages and determines appropriate
  substitutions. Adjusts staffing plans for the day based on business need, and makes coverage plans for any call-offs. Ensures cleanliness of
  dining room, serving lines, and kitchen. Maintains effective communication through regular staff meetings, posted notices and one-on-one
  communication to ensure staff awareness of all department and University policies and procedures, labor agreements and other campus
  resources.



25%

• Maintains exceptional customer service standards.
• Provides training and accountability management for all
  staff, specifically front of house staff, to ensure excellent customer service. Participates in the planning of special events, special
  menus, etc. in the restaurant.



20%

• Directs employees to complete services using established food safety guidelines, procedures and
  quality control.
• Ensures proper training of all staff and supervises staff on the proper handling of food and supplies, from
  receiving to service, according to established safety and sanitation requirements in order for staff to effectively complete work
  assignments. Ensures proper receiving and storage procedures by evaluating merchandise to guarantee that it meets established quality
  standards. Initiates action directly with vendor should any received goods not meet established quality standards set by the department and
  University. Coordinates products, materials, personnel and equipment needs for assigned areas. Monitors inventory levels and conducts
  weekly/monthly audits to ensure accuracy of records.



10%

• Assigns tasks, checks work areas at frequent intervals, and maintains
  schedules.
• Conducts performance evaluations on all direct reports and meets the timeline for completion. Makes recommendations for
  discipline and corrective actions, as necessary. Recognizes and appropriately deals with sensitive or confidential situations. Maintains
  strict confidentiality in all personnel and departmental matters, through Dining Management.



10%

• Supervises and follows approved cash
  and payment handling policies and procedures.
• Trains and monitors staff on revenue recording equipment (i.e cash registers) and
  verifies the accuracy of facility receipts and records.



10%

• Audits and ensures compliance of food prep to QA standards and
  safety/security related to handling and preparation of food.
• Monitors adherence to established food safety guidelines, procedures
  and quality control throughout the year.



10%

• A portion of the time is spent performing individual tasks related to food service
  operations such as cleaning and serving lines.



5%

• Assists functional unit as needed.



5%

• May be required to operate a
  vehicle.



5%

Special Conditions

• Occasional travel for business related meetings, professional development,
  and/or events.
• Exercise the utmost discretion in managing sensitive information learned in the course of performing their duties.
  Sensitive information includes but is not limited to employee and student records, health and patient records, financial data, strategic
  plans, proprietary information, and any other sensitive or non-public information learned during the course and scope of employment.
  Understands that sensitive information should be shared on a limited basis and actively takes steps to limit access to sensitive information
  to individuals who have legitimate business need to know. Ensure that sensitive information is properly safeguarded. Follow all
  organizational policies and laws on data protection and privacy. This includes secure handling of physical and digital records and proper
  usage of IT systems to prevent data leaks. The unauthorized or improper disclosure of confidential work-related information obtained from
  any source on any work-related matter is a violation of these expectations.
• Shift Work (hours outside standard Mon-Fri 8AM-5PM work
  hours)
• Hired candidate must successfully pass a background check through the DOJ and FBI.
• Required to hold valid driver’s
  license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice
  Program.

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