Supervisor - Costa Vida

Utah Valley University is seeking a part-time Costa Vida Supervisor who thrives in a fast-paced, team-oriented environment and enjoys creating a positive customer experience. This role offers the opportunity to build leadership skills while supporting daily restaurant operations, including scheduling, customer service, and maintaining an efficient, welcoming space. Working with a large team of student employees, the position plays an important role in mentoring staff, ensuring smooth operations, and contributing to a high-performing retail environment. With year-round operations and significant sales volume, this role provides valuable hands-on experience in supervision, operations management, and service excellence within a dynamic campus setting. Manages daily operations of retail fast-food restaurants in accordance with operations manual guidelines. Screens operational issues for management attention. Trains employees on proper procedures for customer service and cash handling according to operational standards. Assists in developing work schedules for all cash operations personnel. Enforces adherence to schedules. Hires and schedules employees to perform functions of cash operations. Audits cash receipts and follows cash handling procedures by tracking for overages/shortages and takes appropriate action as necessary. Responds to customer problems that arise and focuses on client satisfaction and service. Inspects food handling and safety standards and insures that all established standards are followed. Maintains appropriate/cost effective staffing to insure smooth workflow. Performs other job related duties as assigned. Graduation from an accredited institution with an associate's degree or any combination of education and/or experience related to the position classification summary totaling a minimum of two years. Preferred Qualifications Customer service experience Licenses or Certifications Food Handler's Permit Knowledge Knowledge of local Health Department requirements pertaining to sanitation and food safety. Knowledge of kitchen equipment. Knowledge of cooking and food service methods. Knowledgeable with Microsoft Excel and Work computer software programs. Skills Skill in recipe cost management, cost controls, and record keeping. Interpersonal, problem-solving, and decision-making skills. Skill in interpersonal communication. Abilities Ability to plan, create, and compute menus. Ability to supervise twelve to eighteen employees. Ability to communicate verbally and in writing. Must be able to lift 45 lbs. to waist height. Must be able to work on the feet, in standing positions, for up to seventy percent of work time. Must be able to handle the mental pressure and stress of a multi-unit food service operation in a fast-paced and temperately warm environment.