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Position Objective:The Dining & Catering Assistant Manager is responsible for organizing, managing, and coordinatingdining services, daily operations, dining staff, and catering services. The Dining & Catering AssistantManager will work closely with the Dining & Catering Manager to ensure that excellent service is providedto guests in a welcoming, seamless and professional manner with the goal of maintaining MHA’sStandards of Excellence and to bless and minister to guests and staff in a manner consistent with MHA’smission, 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 MHA’s 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 MHA’s 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 workersEducation/Certifications/Licenses:ServSafe Manager Certification or ability to obtain.Work Experience: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.Physical Demands: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.Additional Requirements:California Food Handler’s 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 MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.Adherence to the basic principles as expressed in MHA’s 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. #J-18808-Ljbffr