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Assistant Supervisor - Food Services

Date: November 11, 2016
Reports to (Job Title): Area Manager, Manager, Supervisor
Jobs Reporting (Job Titles): None
Department: UW Food Services


Main Campus


USG 5/6
35 hr/wk

Primary Purpose

 Assist with the management of one or more UW Food Service units, consistent with departmental objectives, University policies, procedures and CUPE 7

Key Accountabilities:


Assists with effective utilization, deployment and development of people resources

  • Assists with hiring, training, motivating and performance management of full-time and part-time hourly staff within their assigned unit(s). 
  • Ensure that all areas of the business are covered with the necessary number of staff and the correct skillset
  • Helps with the scheduling of part time and student employees
  • Promotes student employment on campus.




Assist with day-to-day operations

  • While on duty and in the absence of the Area Manager/Unit Manager/Supervisor/Catering Manager, oversee and control all day-to-day operations of the assigned unit(s).
  • Ensure all health, safety, sanitation, maintenance standards and franchise agreements are met
  • Supervise the preparation of all products in an efficient manner to handle daily requirements; ensure all food prepared is of the highest quality, and overproduction is kept to a minimum to avoid waste.
  • Oversight of licensed events as required
  • Assists with supply ordering, inventory control, cash controls and security of all storage and servery areas.
  • Ensure proper turnover of food and material minimizing waste.
  • May be required to work in other UW Food Services units as needed
  • Performs other duties as assigned


Fulfill Administrative duties in a timely and accurate manner

  • In close cooperation with the department administrative office, and as directed, handle a variety of tasks of an administrative nature.  This will include creating payroll records for employee’s shifts, charge vouchers, cheque requests, invoices, vacation schedules, sick leave and other duties as assigned.



Financial Responsibilities

  • Evaluate financial reports and take corrective action where necessary


Contribute to the enhancement of a positive customer experience

  • Provide input into continual improvement in customer flow, unit appearance, product merchandising, messaging, marketing materials and unit atmosphere.
  • Maintain high customer service levels by initiating improvement tactics training and coaching staff as needed.
  • Interact with customers to handle a variety of customer service issues. 
  • Work with a high degree of professionalism and courtesy when dealing with students, guests, staff and faculty
  • Assist in the implementation of new menu items and promotional materials
  • Assist as needed in planning, controlling and execution of special projects, renovations and program introductions.
  • Actively participate in departmental and other related committees as needed


Position Requirements


A diploma in Food and Beverage management or equivalent work related experience.



Several years’ recent experience in hotel, quick service or institutional food service environment.
Experience supervising in a unionized environment and working with student employees.
Proven ability to work with a minimum of supervision in a fast paced, customer oriented environment.
Excellent motivator with highly developed interpersonal, organization and communication skills (written and oral).
Smart serve certified
Inventory and cash controls, food and labour cost control and providing exceptional customer service.
Proficient in the use of common computer software programs                                   

Experience in supervising food preparation an asset


MS Word Excel PowerPoint Other
Basic Basic Not required


Experience with point of sale equipment

Nature and Scope

Interpersonal Skills:

Internally, communicates with employees within specific units of all categories and levels including Full-time and Part-time hourly staff.  Externally, this position interacts with customers, staff, faculty, students, vendors and suppliers.    

Level of Responsibility:

Assist with the oversight of one or more Areas’ (could consist of multiple units) operational functioning which includes supervision of hourly and part time staff.

Decision-Making Authority:

Makes frequent, timely, independent and diverse decisions based on general guidelines and directives.  Requires flexibility in decision-making, responding to changing priorities and competing demands.

Physical and Sensory Demands:

Occasional hands-on activities within a restaurant setting and requires minimal exertion of physical effort.

Working Environment:

The variety of tasks and interruptions are high and it is expected that the incumbent will remain calm and polite at all times, be able to multi-task, show initiative, and accomplish results.  The incumbent must have a flexible schedule and be willing to work early mornings, late evenings, weekends, and longer hours to accommodate event schedules or busier periods for the operation.