Dining Services and Banquet Manager

Description

Silver Bay YMCA is more than a traditional YMCA and more than a traditional hotel. Silver Bay is the best of both combined into one organization that has been around for over 120 years. We are a mission driven organization focused on fostering relationships, strengthening communities and nurturing spirit, mind and body for all. When you join our team, you gain the ability to work for a great cause whilst being surrounded by a beautiful natural environment and a great community of team members. Silver Bay YMCA is chalk full of history, families that have been coming here for generations, and an engaging and fun working environment. If you feel passionate about wanting to make a positive impact on your local community through your work, we encourage you to join us. 

REPORTS TO: VP of the Guest Experience

CLASSFICATION: Full-Time/Non-Exempt

SALARY: $20.78 - $29.11

BENEFITS: 10% YMCA Retirement, Family Program Fees, Free Day Camp, Health Insurance, Paid Time Off.

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

SUPERVISORY RESPONSIBILITIES: Dining Room Team Leader and Front of the House Staff. 

ESSENTIAL FUNCTIONS

1. Hires, trains, and supervises staff and volunteers in assigned areas. 
2. Responsible for the scheduling of staff within budget standards and minimizing overtime.
3. Cultivates a customer service-oriented team.
4. Works with the Dining Room Team Leader to ensure an efficient meal service and smooth operation.
5. Works closely with the Executive Chef and Conference Services Department to execute catered functions. 
6. Focuses on the front-of-the-house execution of all catered events, from bar service to refreshment breaks, special events, and weddings/banquets.
7. Serves as the onsite manager for the Food Service Department when the Executive Chef is off.
8. Assists in general cleaning and maintenance of the Dining Hall, Kitchen, Dish Room, Loading Dock, and surrounding areas.
9. Being a member of a TEAM-focused workplace and maintaining a high-spirited attitude to keep the morale of the staff up.
10. Report all accidents and incidents involving self, participants, guests, and other      employees.
11. Maintain good personal hygiene.
12. As a 24-hour operation, all staff may be asked to work weekend, evening, or night shifts and/or holidays to serve our members, guests, and program participants.
13. Any other duties as assigned.  

Requirements

QUALIFICATIONS: 

• High school diploma or equivalent preferred.
• At least 1-3 years of front-of-the-house experience in a restaurant, banquet, or other food service venue is required, with supervisory experience preferred.
• Current TIPPS Certification and SafeServe Certification, or the ability to obtain within the first 60 days of hire.
• Strong leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other food service guidelines.
• Proficient with Microsoft Office Suite or related software.

PHYSICAL REQUIREMENTS:

• Prolonged periods standing and walking.
• Must be able to access and navigate all areas of dining and catering services.
• Must be able to lift up to 25 pounds at times.
• Work in excessive heat and cold may be required in association with the kitchen environment.