Part-Time Club Dining Lead – Events & Guest Service

Dickies Arena; Fort Worth (TX); On-site; USD 21,000 - 34,000; Part time

Benefits offered by this job

Reasonable accommodations

Equal opportunity employer

Job summary

Trail Drive Management Corp (TDMC) is seeking a part-time North Club Dining Supervisor to oversee pre-event setup, event day operations, and post-event closing to ensure guest satisfaction. You will coordinate dining room activity, manage service steps, and uphold quality standards throughout each shift.

You will train team members, coach in the moment, monitor sanitation, organize paperwork, and collaborate with management to maintain inventory and food quality.

Qualifications

• 21 years of age or older.
• 1–2 years in a leadership role in a fast-paced hospitality setting.
• Proficient with Microsoft Word, Excel, PowerPoint and Outlook.
• Strong written and verbal communication and interpersonal skills.
• Excellent organization and attention to detail.
• Ability to work nights, weekends, and holidays.

Responsibilities

• Oversee pre-event setup, including bars, dining room, and back-of-house spaces.
• Supervise event-day operations and guest service to ensure satisfaction.
• Assist with guest check processing and special billing as needed.
• Provide coaching and training to team members; communicate with management.
• Ensure sanitation, food safety, and proper documentation each shift.
• Monitor inventory, end-of-night paperwork, and keep spaces organized.

Skills

Leadership

Teamwork

Customer service

Time management

Tools

Microsoft Word

Microsoft Excel

PowerPoint

CRM

Outlook

Job description

Trail Drive Management Corp (TDMC) is seeking a part-time North Club Dining Supervisor to oversee pre-event setup, event day operations, and post-event closing to ensure guest satisfaction. You will coordinate dining room activity, manage service steps, and uphold quality standards throughout each shift.

You will train team members, coach in the moment, monitor sanitation, organize paperwork, and collaborate with management to maintain inventory and food quality.