Dining Services & Banquet Manager

Description

POSITION SUMMARY: This position oversees front-of-house operations for dining services as well as catering services.

SUPERVISION: Supervises the dining room team lead, all front of house dining staff and all catering services staff.

Essential Functions

• Hires, trains and supervises staff and volunteers in all assigned areas.
• Responsible for scheduling assigned staff within budget standards and minimizing overtime.
• Cultivates a strong customer service driven team.
• Works Closely with the Sous Chef, Food & Beverage Director and Conference Services department to plan and execute catered events.
• Focuses on execution of all front of house aspects of catered events, from customer service to bar service, special events and other duties as assigned.
• Serves as manager for the food service department when the sous chef and Food & Beverage Director are absent.
• Supervises and assists in cleaning of dining hall, kitchen, dish room, loading dock and other assigned areas.
• Leading by example to promote a team focused atmosphere and always maintaining a positive attitude.
• Immediately report any accidents and incidents involving all staff and guests.
• Any other duties as assigned.
• As a 24 hour operation, all staff may be asked to work evenings, weekends, night shifts or holidays in order to best serve our members and guests.
  
  

Requirements

• High School Diploma or equivalent required.
• Minimum 1-2 years experience in restaurant, banquet or other food service venue required.
• Prior supervisory experience preferred.
• Current TIPS and Servesafe certification or the ability to obtain both within the first 60 days of hire.
• Familiarity with food handling, safety and other food service guidelines.
• Strong leadership skills.
• Excellent interpersonal skills with a heavy emphasis on customer service.
• Excellent organizational and time management skills.
  
  

PHYSICAL REQUIREMENTS: This position requires the ability to walk, pull, push, sit, bend, reach, kneel or stand for prolonged periods of time working outdoors in a variety of weather conditions. Other physical requirements may include ability to traverse the campus and lifting up to 15 pounds.

CERTIFICATIONS: Servsafe and TIPS.