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Support Services Supervisor

Please see Special Instructions for more details.

Employment in this position is contingent upon consent to and successful completion of a pre-employment background check, which may include a criminal background check, reference checks, verification of work history, and verification of any required academic credentials, licenses, and/or certifications, with results acceptable to Dartmouth College. A criminal conviction will not automatically disqualify an applicant from employment. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law.

Position Details

Position Information

Position Title Support Services Supervisor
Department Dartmouth Dining Services
Position Number 0168802
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Position Purpose

Supports dining operations throughout the campus; supports the infrastructure and operational tools to ensure positive results. Acts as key dining supervisor on multiple platforms that are utilized in the execution of dining program. Works with the administrative staff and campus representatives in the coordination of workflow, guest relations, engagement and special events. Acts under the direction of the Director when implementing new policies, technologies and procedures to meet desired outcomes. Provides oversight and direction related to systems, internal and external catering activities, as well as program marketing.

Skills & Knowledge
  • Knowledge of food production process with related standard operating process (SOP).
  • Able to prioritize tasks while possessing macro view of departmental needs.
  • Ability to delegate and hold staff accountable to meet established metrics for success.
  • Excellent communication and interpersonal skills.
  • Tact and sound judgment in order to maintain effective interaction between students, parents, department staff, College personnel and the general public, in person and over the phone.
  • Initiative, sound judgment and ability to work independently.
  • Strong organizational and planning skills.
  • Ability to maintain confidentiality.
  • Highly proficient with computer applications.
  • In-depth knowledge of office procedures.
  • Commitment to diversity and to serving the needs of a diverse community.
Minimum Experience
  • Three to five years of experience in food service operations.
  • Two to three years of proven project management experience in multiple areas of the operation with a preference in food service operations.
  • Relevant software application experience and proficiency in industry software related to food production, menu displays, social media platforms and sales transactions.
Minimum Education

Bachelor’s degree or the equivalent.

SEIU Level Not an SEIU Position
FLSA Non-Exempt
Employment Category Regular Full Time
Department Contact for Cover Letter Jon Plodzik
Equal Opportunity Employer

Dartmouth College is an equal opportunity/affirmative action employer with a strong commitment to diversity and inclusion. We prohibit discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, veteran status, marital status, or any other legally protected status. Applications by members of all underrepresented groups are encouraged.

Special Instructions to Applicants

Employment in this position is contingent upon consent to and successful completion of a pre-employment background check, which may include a criminal background check, reference checks, verification of work history, and verification of any required academic credentials, licenses, and/or certifications, with results acceptable to Dartmouth College. A criminal conviction will not automatically disqualify an applicant from employment. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law.

Key Accountabilities

Key Accountabilities

Menu Management System

  • Oversees Menu Management System Coordinator and works directly with Culinary Director, Culinary Operations Manager, Director, and location managers to fully utilize the System Menu Management System throughout the department, to ensure an efficient and cost effective program.
  • Develops standardized operational procedures for the Menu Management System application across multiple locations to offer a more consistent brand and experience within Dining through purchasing specifications, concise recipes, ordering methodologies, inventory control, and requisition management.
  • Oversees global menu cycle components while ensuring recipe creation, and all necessary data has been entered.
  • Ensures necessary training for software applications and updates to end users in regards to post meal data entry, requisitions pull sheets, inventory control practices and production recipes.
  • Ensures digital recipes and production work sheets are available at all production terminals.
  • Ensures the updating of product costs for primary and non-primary vendors.

Other Systems Oversight

  • Oversees table tent advertising schedule, contractual obligations and weekly production schedule with the Director.
  • Coordinates the Epicure Digital menu board system and maintains with up-to-date information.
  • Coordinates the Touchwork software systems, to include text alert program, The Scoop, the guest feedback program, Txt-N-Tell, and supporting analytics.
  • Offers training programs to managers and supervisors as needed to ensure cohesive communications, i.e. Txt-N-Tell training, Microsoft Publisher training, Menu Management System training
  • Performs Label Logic database maintenance, label set-up, UPC creation and coordination, in addition to scheduled maintenance for Collis, Courtyard and Novack Cafes.
  • Coordinates social space reservations, conference rooms, and special requests in Class of 1953 Commons using EMS (Event Management System).

Catering Coordination

  • Orchestrates specialized events for internal and external events to include detailed plans, schedule of events, product coordination, billing forecast and invoices.
  • Meets with internal and external clients in regards to event details, menu selections, event logistics.
  • Supports catering coordination through hands-on direction, clarification and delegation throughout academic and interim periods.
  • Coordinates yearly catering event orders to ensure reference material and billing information can be used for future events.

Marketing

  • Ensures appropriate campus engagement via coordination and oversight of ongoing marketing platforms, ie: table tents, weekly newsletter, The Scoop and digital menu boards.
  • Handles the direct text message system, The Scoop, to inform the campus population of program changes, offerings, specials, to-the-minute updates.
  • Ensures marketing calendar for fiscal year is developed and based on time frames contained within throughout the program.
  • Supports the graphic designer and interim student marketing liaisons to ensure completion of marketing initiatives on behalf of the dining organization.
  • Coordinates and ensures projects associated with the execution of the marketing plan including coordination of outside vendors, printing and mail services, and other affiliated departments.
  • Coordinates with internal departments to purchase advertising space on table tents, napkin holders, monitors.
  • Assists with the development of marketing schedule, accountability matrix, production schedule and initiative details in support of Graphic Designer and Marketing Director.

General Office Support

  • Interprets, applies and explains office, department, and College policies and procedures while interacting regularly with a wide range of internal and external constituents and staff members and serves as a source of information in response to inquiries regarding DDS services, offerings and policies.
  • Manages the Director of Dining’s schedules to include appointments, key contacts and operational logistics.
  • Coordinates changes in schedules or priorities on matters needing their personal or immediate action to the Director, Associate Director, and key management.
  • Coordinates, attends, and participates in various meetings as requested by the Director/Associate Director.
  • Acts as dining liaison for inquiries, complaints, and requests by delegating and coordinating the flow of information.
  • Attends and records minutes at staff meetings and prepares and distributes the meeting agenda for clearer departmental communication.
  • Completes all travel arrangements to include registration, transportation and lodging for staff members attending regional and national conferences.

Miscellaneous

  • Hires, supervises, and evaluates menu management staff.
  • Regularly handles confidential or sensitive information related to internal dining practices budgets, and compensation matters while, exercising professional discretion.
-- Performs other duties as assigned.

Applicant Documents

Required Documents
  1. Resume
  2. Cover Letter
Optional Documents
  1. Additional Document #1

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