Dining and Catering Assistant Manager

The Dining & Catering Assistant Manager is responsible for organizing managing and coordinating

dining services daily operations dining staff and catering services. The Dining & Catering Assistant

Manager will work closely with the Dining & Catering Manager to ensure that excellent service is provided

to guests in a welcoming seamless and professional manner with the goal of maintaining MHAs

Standards of Excellence and to bless and minister to guests and staff in a manner consistent with MHAs

mission vision and values.

General Qualifications:

The Dining & Catering Assistant Manager is a Ministerial position. Ministerial staff render their work stewardship relationships and behavior as evidence of being followers of Jesus Christ while embracing and affirming Mount Hermon Association Inc.s (MHA) Christian mission vision beliefs and standards of conduct. They are responsible for defining cultivating and leading MHAs Christian community conference programs and retreats. All staff are expected to join gatherings which includes prayer worship and Bible-centered teaching.

Key Job Accountabilities:

• Under the direction of the Dining Manager (DM) management of 70 dining & catering staff; provides training coaching reviews and on-going professional development as well as taking initiative to create and act on ministry opportunities towards staff and guests.
• Enforce and abide by all policies and service standards including State Federal and MHA Labor and Food Service Policies and Procedures.
• Assists with scheduling needs while planning around individual staff availability guest group needs and budgetary guidelines to ensure good stewardship of staff and MHAs resources.
• Partners with the food service leadership team to ensure all necessary details and changes are communicated to staff within dining catering kitchen and other outside departments.
• Engage actively in dining and catering operations staff development training and supervision; including the hiring process employee performance evaluations providing staff coaching and disciplinary action as needed.
• Oversee dining floor and catering operations during service making adjustments as necessary to maintain and improve the quality and standard of excellent service.
• Work closely with the Dining Manager and other departmental staff to plan for any unusual group details and troubleshoot details as they arise.
• Maintain a clean and functional facility by planning and coordinating regular cleaning and as-needed maintenance through communication with staff and the custodial and maintenance departments allowing for optimal operation.
• Attend and participate in Food Service leadership meetings to address upcoming groups and changes discuss staffing issues develop the dining program engage in spiritual formation and plan for upcoming events.
• Additional duties as assigned.

Supervisory Responsibilities:

• Responsible for monitoring organizing directing developing and motivating staff.
• Coordinating exceptional dining and catering service for a wide range of guest groups ranging in number from 10 to 1000.
• The Assistant Dining & Catering Manager has direct supervisory responsibilities for all Dining and Catering workers

Education/Certifications/Licenses:

• ServSafe Manager Certification or ability to obtain.

• At least 2 years of supervisory experience.
• At least 4 years of customer service experience preferably in hospitality and food service.
• Experience in a camp and conference setting is a plus.

Knowledge Skills and Abilities:

• Must possess excellent communication problem solving and organizational skills.
• Ability to maintain a gracious calm and pleasant demeanor and adapt to changing priorities and situations while under pressure.
• Ability to improvise and provide creative solutions as problems and complications arise.
• Ability to motivate encourage develop and minister to a dynamic part-time and entry-level staff as well as actively facilitate staff growth professionally personally and spiritually.
• Ability to work with a large and diverse group of staff and guests.
• Ability to effectively partner and collaborate with other MHA departmental staff.
• Ability to interview hire train and effectively manage a staff of dynamic and diverse individuals and oversee the integration of a team of dedicated volunteers.
• Proficiency in scheduling and data entry software (e.g. Paycom Excel Google Workspace).
• Must be highly detail oriented.
• Must possess excellent time management skills.
• Ability to prioritize various tasks and needs and then provide direction and organization to staff.

• Requires the employee to work both inside and outside in heat/cold wet/humid and dry/arid conditions.
• Requires the employee work in cold and hot environments including cold and hot equipment.
• Ability to work weekends holidays morning afternoon night shifts.
• Requires the ability to use industrial kitchen & cleaning equipment.
• Requires the ability to use industrial cleaning chemicals.
• Requires sitting standing squatting stooping twisting with ability to lift/carry 50 lbs.
• Requires ability to work at a computer and be on your feet for extended periods.

• California Food Handlers Certification.
• Ability to work summers weekdays weekends and most major holidays (closed for Christmas).
• Ability and willingness to work overtime as needed.
• Must agree to and comply with MHAs employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.
• Adherence to the basic principles as expressed in MHAs mission vision beliefs and standards of conduct.

• Adherence to company dress code and professional standards for personal grooming and appearance.
• Satisfactory completion of background investigation or valid work permit as well as ability to provide proof of eligibility to work in the United States.