Dining Services Assistant Manager

The Omega Institute•Rhinebeck, NY

5d•Onsite

About The Position

The Omega Dining Hall is a large, full-scale, food-production facility. We produce and serve up to 2500 plant-based meals per day as well as breads and desserts for both the Dining Hall and the Omega Café. The Dining Hall Assistant Manager reports directly to the Dining Services Manager. The Assistant Manager is responsible for holding staff accountable to their roles, setting a professional tone, positive guest interactions and equipment maintenance. They ensure the maintenance, service, presentation, and clean-up of the Main, Staff, and Faculty Dining Rooms.

Requirements

At least 1 year supervisory experience.
Minimum, 2 years, experience working in the food service industry.
Timely, reliable and service oriented individual.
Excellent interpersonal and customer service skills.
Team player.
Alignment with Omega's mission, goals and core values.

Nice To Haves

ServSafe Certification preferred.

Responsibilities

Lead by example; familiarize staff with, embody, and consistently enforce Food & Beverage policies and procedures.
Integrate Omega’s core values and manager feedback into work performance.
Assist and oversee the training of Dining Hall staff to the standards set by Food & Beverage management.
Regularly run shifts in an exemplary fashion to facilitate ongoing training of Shift Leaders and reinforcing Food & Beverage standards to staff.
Provide regular feedback to shift leaders, servers, greeters, and dishwashing staff, and hold space for staff ideas and upward feedback.
Attend the weekly Food & Beverage Manager Meeting and any mandatory meetings.
Communicate matters pertaining to staff, guests, maintenance, and inventory to Food & Beverage Management.
Maintain and respect healthy boundaries with managers, coworkers, program participants and community members.
Tend to routine maintenance and deep cleaning.
Keep Food & Beverage staff informed around seasonal trends, upcoming Food & Beverage and Omega happenings, and any policy/procedure changes.
Prioritize the Dining Hall service experience.
Maintain current knowledge of Dining Hall inventory.
Tend to the Dining Hall phone line and radio.
Being present on the floor during meal service, attending to guests’ needs at all times.
Tending to routine stocking in Back of House area, and paper products.
Tending to special event pick-ups, reserved and silent seating, and any other special event set-up.
Anticipate and address specific dining hall needs for the day.
Communicate significant shift happenings and staff needs to the Dining Hall Manager via email.
Other duties as assigned by Supervisor.