Dining Services Manager

Under the direction of the Retreat and Food Services Director, the Dining Services Manager  is responsible for the development and implementation of all facets of the dining service operation for the staff, campers and guests of the Sherman Lake YMCA Outdoor Center. A major function will be understanding that dining services is an integral contributor to building relationships and fostering a sense of belonging among staff, campers, students, teachers and retreat guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  1. Orients, trains, supervises, schedules, evaluates and interviews dining service staff

  2. Creates and executes menus that are attractive and nutritious to members/guests and within the budgetary guidelines.

  3. Builds a dining service staff team that understands and puts into action relationship building with and among campers, guests and staff therefore creating a sense of belonging.

  4. Prepares creative and delicious standard menu items as needed to Lead and communicate staff on duty in satisfactorily producing the day's meals. Also prepares specialty items that require advance culinary skills and experience. Coordinates all mobile dining programs/on property catering.

  5. Assists in purchase of dining and related items and controls inventory. 

  6. Acts as back-up person for all kitchen positions.

  7. Administers and oversees the economical use of surplus dining, and utilizes the food bank economically and frequently when possible.

  8. Completes biannual food and related inventory.

  9. Maintains food, equipment and payroll costs in accordance with budgetary guidelines.

  10. Assists in purchasing and keeps in repair small equipment.

  11. Maintains a consistent high standard of safety and sanitation to insure compliance with health standards utilizing Serve Safe training

  12. Assists with the annual budget preparation.

  13. Assures a high satisfaction with service from members/guests.

  14. Assists in marketing the facility and its services to targeted audiences (bridal shows, vendor fairs)

  15. Consults with members/guests to determine how best to meet their dining service needs.

  16. Plans dining service for special functions as requested by the Executive Director.

  17. Assists in soliciting dining service purveyors to participate in the annual support campaign.

  18. Responsible for dining hall when assigned. Assures food service staff are adhering to all safety and inventory control policies and assumes facility is properly opened and closed and maintained in a clean and orderly fashion.

QUALIFICATIONS:

This position requires a minimum of 5 years "hands-on" experience in the dining service field, one year of which must be in a supervisory capacity. Serve Safe Certification is required along with First Aid and CPR Certification.

The candidate must possess a variety of skills including: communication, with emphasis on verbal; commercial kitchen management; recruitment, training, supervision and evaluation of kitchen staff; menu and recipe development; dining and small equipment purchasing; fiscal control; guest contact/administrative liaison; special function planning and promotion.

This position is heavily weighed on the human relations side.  It is necessary that s/he have a clear understanding of the relationship of the members/guests to the operation, of staff to volunteer, and of intra-staff actions.  Key attention and emphasis will be placed on relationship building within the hospitality staff. S/he must be able to delegate appropriate responsibilities involved in day-to-day operations.  S/he must routinely collaborate, guide or direct all actions within the continuing consciousness of the operating objectives of Sherman Lake YMCA Outdoor Center as defined in long and short-range plan.

Please submit your resume to Amanda Redebaugh at retreats@ymcasl.org by March 29, 2019