Lead Hand, Dining Services

**Job Summary**

Under the direction of the Supervisor of Dining Services, the Lead Hand, Dining Services is responsible for the staffing and daily operation of the Restaurants and Concessions.

**Duties and Responsibilities**
- Working with the Supervisor of Dining Services and other members of the Food Services team, plans and implements standards and best practices to ensure exceptional customer service and to optimize facilities and resources in both new and existing restaurants and concessions;
- Interviews and recommends selection of new staff.
- Provides thorough orientation and training to all staff;
- Promotes a positive work environment and enforces high standards of customer service on an on-going basis;
- Liaises between Serving Staff and Kitchen Staff to ensure clear communication and maximum efficiency;
- Directs staff in accordance with optimum food preparation and service guidelines and enforces safe food handling procedures;
- Ensures staff costuming and deportment meet company standards and provides staff with aprons from kitchens;
- Supervises cash handling techniques and ensures that all Park procedures are adhered to;
- Organizes daily workload and delegation of work assignments;
- Schedules all staff according to projected staff needs, and adjusts to actual needs on a day to day basis;
- Prepares weekly payroll timesheets and ensures labour costs are in line with budget expectations;
- Evaluates job performance of staff and makes recommendations re disciplinary action as appropriate;
- Monitors all equipment operations and arranges for necessary maintenance, repair, or replacement;
- Ensures outlets and equipment are properly cleaned daily; prepares outlets and equipment for seasonal opening and closing;
- Oversees ordering, storage and distribution of food and related products;
- Arranges for product and equipment for auxiliary concession stands as needed;
- Conducts monthly inventory counts;
- Provides front-line customer service as required;
- Other duties as assigned.

**Education and Experience**

Completion of High School and a minimum of three years’ experience in the Food Services/Hospitality industry (or an equivalent combination). Previous supervisory experience preferred. Post-secondary training in Food Services/Hospitality and/or previous experience working at Heritage Park an asset.

**Skills**

Strong organizational skills and the ability to deal effectively with the public are essential. Applicants must be proactive in ensuring high levels of customer satisfaction and alert in order to catch mistakes or discrepancies and quickly correct them. Good supervisory skills, tact, and strong communication skills are required. Must have high customer service values. Fluency in English, written and oral, is essential.

**Special Clothing and Equipment**

This is a costumed position with costume(s) to be provided by Heritage Park. Appropriate footwear as designated by the Costume Room of Heritage Park will be provided by the employee.

**Special Working Conditions**

The position entails a lot of walking and exposure to all types of weather should be expected.

**Hours of Work**:
40 hours per week from July through Labour Day long weekend. Mainly shift work including weekends, evenings and statutory holidays.

**Job Types**: Full-time, Seasonal

Flexible Language Requirement:

- French not required

Schedule:

- Evening shift
- Morning shift
- Weekends as needed

Ability to commute/relocate:

- CALGARY, AB: reliably commute or plan to relocate before starting work (preferred)

Application question(s):

- Do you have supervisory experience?
- Do you have ProServe Certification?

**Experience**:

- dining, food service, or hospitality: 3 years (required)

Work Location: In person