Residential Dining and Catering Supervisor

Why Join Us?

The College of Saint Benedict and Saint John's University offer a competitive and comprehensive benefits package for full-time employees, including:

• Health, Dental, and Vision Insurance
• 18 Paid Holidays Annually
• Generous Vacation and Sick Leave
• Life and Long-Term Disability Insurance
• Tuition Remission for Eligible Dependents
• Employer Contributions to a Retirement Plan
• Employee Assistance Program with access to free or discounted counseling, legal guidance, financial coaching, and more

Join a committed team dedicated to safety, community, and service in a supportive and values-driven work environment.

To learn more about our benefits, visit mycsbsju.edu/jobs.

The Catering Supervisor oversees daily dining and catering operations across campus, ensuring high-quality service, efficient workflow, and compliance with food safety and sanitation standards. This position provides leadership and training to student and support staff, supervises event setup and service, and serves as a primary contact for customers to ensure an exceptional dining and event experience.

Institutional Inclusion Visioning Statement

The College of Saint Benedict (CSB) and Saint John's University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons.

CSB and SJU offer competitive salaries and a comprehensive benefits program (click the benefits tab above the position summary section to view more information). For further information regarding our institutions, visit CSBSJU.

The posted wage represents CSB and SJU's good faith estimate of likely compensation at the time of posting. Actual pay will be dependent upon several factors, including the candidate's experience, qualifications, and skills, and may fall outside of the range indicated.

Operations and Guest Service

• Supervise daily dining and catering operations, including setup, service, and cleanup.
• Monitor food quality, freshness, presentation, and portion control meet departmental standards.
• Provide excellent customer service and address inquiries or concerns promptly.
• Oversee meal service for the dining center and catered events.
• Open, operate, and close dish room, service stations, and cash registers as needed.
• Implement and monitor sanitation, cleaning, and food-handling procedures.
• Restock supplies and communicate purchasing needs to management.

Leadership and Supervision

• Supervise and train staff and volunteers in catering areas, ensuring adherence to service standards and departmental policies.
• Supervise dining center service staff in the absence of a manager.
• Contribute to the development of catering staff training programs.
• Mentor student managers and staff to support their growth and performance.

Customer Relations & Communication

• Serve as a contact for catering clients and guests, ensuring professional, attentive service.
• Respond to guest feedback and resolve service issues in a timely and courteous manner.
• Maintain positive relationships with students, faculty, staff, and external clients.
• Represent the Culinary Services department professionally during events and functions.

Maintenance & Cleaning

• Oversee daily and deep cleaning of dish rooms, service areas, and dining spaces.
• Assemble, disassemble, and sanitize equipment (e.g., dish machines, yogurt/ice cream machines).
• Manage waste removal and ensure floors and dining areas remain clean and safe.
• Monitor dish machine operation, cleaning supplies, and sanitation logs.

Administrative Support

• Support inventory management and communicate supply needs to purchasing staff.
• Participate in departmental meetings, training, and safety programs.
• Uphold food allergy awareness and implement related service procedures.

Perform additional duties as assigned to support culinary and catering operations.

Minimum qualifications:

• High School Diploma or equivalent
• Serve Safe Certification or ability to complete within twelve months of hire
• Minimum of one year catering banquet experience
• Two or more years of experience in a college/university or other high volume food service preferred.
• One or more years of supervisory experience preferred.
• Alcohol service or bartending experience preferred
• Strong verbal and written communication skills
• Effective time management skills with ability to prioritize
• Excellent customer service, leadership, and problem-solving skills
• Effective oral, written, and interpersonal communication skills
• Ability to work with a variety of people and act as a guide to students and co-workers.
• Attention to detail and ability to execute catering service order menu information
• Ability to complete College safety training programs including defensive driving within a one-month timeframe of hire date. Valid driver's license and qualification to drive campus vehicles required.
• Effective computer skills within Microsoft Office or similar products preferred
• Available to work rotating shifts and overtime as requested. This includes regular evening and weekend assignments as required by departmental schedules.

Physical requirements:

• Ability to perform essential job functions, with or without reasonable accommodations.
• Requires mobility to navigate various campus facilities.
• Ability to lift up to 40 pounds, independently or with assistance.
• Capacity to tolerate varying noise levels and temperature changes, and to stand and walk for extended periods.
• Valid driver's license and qualification to drive campus vehicles required.