Dining Room Lead
1 week ago
Applications are invited for the regular position of part-time Dining Room Lead in the Culinary, Tourism and Beverage Studies division. The starting salary is $26.42/hr for a 24 hour work week. Additional hours may be required as necessary The position is located at the Daniel J. Patterson Campus in Niagara-on-the-Lake.
Reporting to the Manager, Foodservice Operations, the Dining Room Lead provides exceptional guest service for the Division’s exciting Academic Foodservice and Special Events, as well as positively guides and motivates student learning and working in food & beverage operations in support of their career aspirations.
**Responsibilities include, but are not limited to**:
- Maintains a high level of performance service standards during each service or event, as set forth in the training manual provided to students
- Addresses and resolves guest concerns and feedback
- Guides student use of the POS and online reservation systems
- Coordinates set-up and clean up for events and activities in the dining room
- Completes shift financial reporting of daily sales, accurate counting of cash, proper reconciliation of credit/debit card transactions, and entering gratuity daily amounts into tracking system
- Organizes, maintain and oversees inventory for beverages, liquor, wine, and beer and operational equipment are on hand and in working condition
- Expertly applies all service standard procedures and policies pertaining to events and service
- Ensures effective and positive communication between all students and staff in food & beverage service operations by maintaining a friendly and supportive work environment
- Ensures the safe, sanitary, and correct use of all bar and food related equipment and systems
- Consults regularly with Manager, Foodservice Operations on the daily requirements, functions, and any events and requests upcoming in the business operations
- Provides a monthly report on dining room deficiencies and customer service feedback
- Ensures labour controls follow the standards set forth by the Manager, Foodservice Operations
**Qualifications**:
- Two (2) year diploma in Hospitality, Culinary, Tourism, or related field of study
- Minimum 3 years experience in hospitality or food & beverage operations
- Smart Serve certification
- Exceptional communication, interpersonal and conflict resolution skills including the ability to work effectively with a wide variety of customers, teams, students, and groups
- Excellent organizational/time management skills with the ability to multi-task and work under pressure
- Working knowledge of POS systems and online reservation systems
- Ability to stand for long periods and lifting/carrying moderately heavy objects on occasion
While we thank all applicants, only those selected for an interview will be contacted.
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