Porter Supervisor

Responsibilities

• Conduct on-hand inventories and place orders for all Culinary food service concept areas.
• Receive and inspect vendor deliveries daily; set and enforce ordering and receiving standards.
• Maintain accurate inventory records and communicate delivery discrepancies to kitchen teams.
• Collaborate with the culinary team on product and vendor selection.
• Monitor departmental spending by vendor, reconcile invoices, and submit purchase orders for food and equipment vendors.
• Fulfill interdepartmental requests through the internal request system.
• Manage porters providing site support, handling food deliveries, and maintaining cleanliness in surrounding areas.
• Support events and daily operations by moving equipment, setting up and resetting event spaces, and transporting equipment between the warehouse and site.
• Maintain cleanliness of operational areas and report maintenance issues.
• Manage dishwashers to support kitchen operations and maintain kitchen cleanliness.
• Manage staff scheduling, payroll, attendance, performance reviews, coaching, and development.
• Ensure staff training and credentials remain current.
• Supervise campus deliveries of water, ice, and backstock supplies.
• Support internal delivery of supplies for daily operations and events.
• Maintain a safe and clean work environment.
• Monitor equipment and assets, including preventive maintenance.
• Perform other tasks as directed by management.

Requirements

• High school diploma or equivalency certificate.
• 2+ years of inventory experience.
• 2+ years of restaurant or retail food service experience.
• 1+ years of leadership experience.
• Ability to carry large, heavy items unassisted, including up to 25 lb.
• Ability to stand for long periods, up to 10 hours per day.
• Ability to work all shifts and overtime, weekends, and holidays as needed.
• Willingness to travel to other locations for significant or extended periods as needed.
• Ability to frequently bend, stoop, lift, push, pull, reach overhead, climb, kneel, crouch, and twist safely.
• Ability to work in temperatures above 80°F for up to 1 hour per day.
• Ability to participate in internal leadership and development training.

Nice-to-haves

• Food handler card or ability to obtain one.
• Manager-level food safety certification or ability to obtain one.
• Corporate environment experience.
• Experience working in large team settings.
• Customer service or guest interaction experience.
• Microsoft Word, Excel, and Outlook experience.
• Data entry experience.
• Inventory management software experience.
• Strong written and verbal communication skills.
• Detail-oriented and organized.