Dining Services & Banquet Manager

YMCA of the USA; Silver Bay (NY); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a Dining Services & Banquet Manager to lead front-of-house operations. This role emphasizes customer service and team leadership, ensuring the smooth execution of dining and catering services. The ideal candidate will have a strong background in food service, excellent organizational skills, and the ability to foster a positive team environment. If you're passionate about delivering exceptional dining experiences and thrive in a fast-paced setting, this opportunity is perfect for you. Join a dedicated team committed to serving members and guests with excellence.

Qualifications

• 1-2 years experience in restaurant or food service venue required.
• Current TIPS and ServSafe certification or ability to obtain within 60 days.

Responsibilities

• Oversees front-of-house operations for dining and catering services.
• Hires, trains, and supervises staff and volunteers.
• Responsible for scheduling staff within budget standards.

Skills

Customer Service

Leadership

Organizational Skills

Time Management

Food Safety Guidelines

Education

High School Diploma or equivalent

Job description

Join to apply for the Dining Services & Banquet Manager role at YMCA of the USA.

This position oversees front-of-house operations for dining services as well as catering services.

Job Description

This position oversees front-of-house operations for dining services as well as catering services.

Qualifications

• High School Diploma or equivalent required.
• Minimum 1-2 years experience in restaurant, banquet, or other food service venue required.
• Prior supervisory experience preferred.
• Current TIPS and ServSafe certification or the ability to obtain both within the first 60 days of hire.
• Familiarity with food handling, safety, and other food service guidelines.
• Strong leadership skills.
• Excellent interpersonal skills with a heavy emphasis on customer service.
• Excellent organizational and time management skills.

Essential Functions

• Hires, trains, and supervises staff and volunteers in all assigned areas.
• Responsible for scheduling staff within budget standards and minimizing overtime.
• Cultivates a customer service-driven team.
• Works closely with the Sous Chef, Food & Beverage Director, and Conference Services department to plan and execute catered events.
• Focuses on execution of all front-of-house aspects of catered events, including customer service, bar service, and special events.
• Serves as manager for the food service department when the sous chef and Food & Beverage Director are absent.
• Supervises and assists in cleaning of dining hall, kitchen, dish room, loading dock, and other areas.
• Leads by example to promote a team-focused atmosphere and maintains a positive attitude.
• Immediately reports any accidents and incidents involving staff and guests.
• Performs other duties as assigned.
• This is a 24-hour operation; staff may be asked to work evenings, weekends, nights, or holidays to serve members and guests effectively.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Non-profit Organizations