Northern California HERC

ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES:

Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus.

Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet--one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners--Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing.

"Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here."

R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive.

This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role.

The Dining Supervisor reports to the Dining Hall Manager within Stanford Residential & Dining Enterprises (R&DE) and is responsible for leading day-to-day shift operations within the residential student dining meal program and late-night retail services (as applicable). This role ensures the consistent delivery of high-quality meals and exceptional hospitality during assigned shifts. The Dining Supervisor oversees frontline staff, supports food service execution, and maintains service, cleanliness, and operational standards in real time.

The Dining Supervisor plays a critical role in creating a welcoming, student-centered environment by engaging with students, addressing issues as they arise, and ensuring a positive dining experience. This role is responsible for executing established procedures, supporting staffing and workflow, and maintaining compliance with food safety, ADA, and university standards.

Working closely with managers and team members, the Dining Supervisor helps ensure smooth operations across all meal periods, including late-night service, and contributes to a culture of hospitality, teamwork, and continuous improvement.

JOB PURPOSE:

• Ensure customer service and participate in the daily operational oversight of residential dining, retail, or catering services. Act as sole leadership presence in some smaller scale operations; will typically be the leader for a standalone unit with less than $750,000 in revenue targets and less than 5 FTE. May also be part of the overall leadership team responsible for a large or multiple units with more than $750,000 in revenue targets and a combined size of 15 or more FTE.

CORE DUTIES:

• Deliver excellent frontline hospitality by engaging positively with students, resolving issues promptly, and supporting a welcoming and inclusive dining environment.

• Ensure compliance during all shifts by upholding food safety, sanitation, ADA accommodations, and university policies.

• Support efficient service and throughput by managing staff assignments, monitoring flow, and addressing operational bottlenecks in real time.

• Maintain cleanliness and organization standards across all service areas, back-of-house, and dining spaces throughout the shift.

• Lead and support frontline staff by providing clear direction, coaching, and real-time feedback to ensure strong performance and teamwork

• Uphold customer service standards, and ensure client expectations are met by receiving and resolving customer inquiries, concerns, and/or complaints; perform daily interactive customer discussions.

• Contribute to business optimization by collecting, inputting, and reviewing data and reviewing reports to guide daily operational decisions, implementing and overseeing the control, tracking, and accounting of department revenue and expenses, and suggesting programming to retain and expand customer base.

• Contribute to effective employee and staff relations by maintaining management presence for service periods in a specific location, identifying and resolving daily operational problems and appropriately escalating to management, and training, scheduling, and supervising all front-of-the-house food service workers and kitchen staff as required.

• Participate in menu and marketing development by contributing suggestions for concept development, special event planning, and seasonal and custom menus.

• Ensure health and safety standards are met by conducting regular on-site food quality, merchandising, sanitation, equipment maintenance, real-time safety, and food handling practices, and staff and facility appearance inspections at the assigned unit; ensure health code compliance and organizational sanitation standards are met in assigned location.