General Qualifications  

 

The Dining Supervisor I 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”) mission, vision and beliefs.  They are responsible for defining, cultivating and leading MHA’s Christian community, conference programs, and retreats.  

 

Position Objective:

 

The Dining Supervisor I is responsible for leading, developing and being an example to staff, providing structure and organization throughout the shift, and ensuring that excellent service is provided to guests in a welcoming, seamless and professional manner with the goal of maintaining MHA’s Standards of Excellence in a manner consistent with MHA’s mission, vision and values.

 

Key Job Accountabilities:

 

Coordinate exceptional dining & catering service for a wide range of guest groups ranging in number from 10 to 1,200. Be mature, respectful, professional, organized, and cheerful to ensure enjoyable, high quality food service. Lead and organize staff in a large array of tasks to provide an organized and well-run dining experience for guests. Step into operating roles as needed in order to assist staff in during high volume operating times and demonstrate a high skill level in standard dining service tasks.  Maintain composure and adapt to circumstances while under pressure and changing priorities; improvise and provide solutions as problems and complications arise.   Monitor the activities of all staff and give instruction or advice as needed in the execution of their jobs and in the art of hospitality. Maintain an open communication with lead supervisor and managers to ensure that all operating incidents, challenges and performance recognition are reported in a timely manner. Participate in leadership meetings to address upcoming changes, discuss staff issues, develop the dining program, engage in spiritual formation, and plan for upcoming events. Create and act on ministry opportunities toward dining staff and guests. Attend to and complete all necessary details, acquiring a thorough working knowledge of the various Dining Hall roles, events and procedures. Engage actively in Dining staff development and supervision including, but not limited to, staff coaching and disciplinary actions as needed, in accordance with MHA guidelines. Maintain high standard sanitation in all dining areas, and ensure that all staff are keeping updated cleaning logs, and temperature control logs and complying with safe food handling practices 100% of the time.   Enforce and abide by all state, federal and MHA labor and food service standards, policies and procedures. Other duties as assigned by the supervisor which can include overseeing retail staff and driving a catering van on-site.

 

Supervisory Responsibilities: 

 

Direct supervisory responsibility for all personnel actions including, but not limited to, monitoring, organizing, delivering, directing, and motivating up to 25 Dining Servers and Dining Leads.