Position Objective:

The Dining & Catering Assistant Manager is responsible for organizing, managing, and coordinating

dining services, daily operations, dining staff, and catering services. The Dining & Catering Assistant

Manager will work closely with the Dining & Catering Manager to ensure that excellent service is provided

to guests in a welcoming, seamless and professional manner with the goal of maintaining MHA’s

Standards of Excellence and to bless and minister to guests and staff in a manner consistent with MHA’s

mission, vision and values.

General Qualifications:

The Dining & Catering Assistant Manager is a Ministerial position. Ministerial staff render their work, stewardship, relationships and behavior as evidence of being followers of Jesus Christ while embracing and affirming Mount Hermon Association, Inc.’s (“MHA”) Christian mission, vision, beliefs and standards of conduct. They are responsible for defining, cultivating and leading MHA’s Christian community, conference programs and retreats. All staff are expected to join gatherings, which includes prayer, worship, and Bible-centered teaching.

Key Job Accountabilities:

• Under the direction of the Dining Manager (DM), management of 70+ dining & catering staff; provides training, coaching, reviews, and on-going professional development, as well as taking initiative to create and act on ministry opportunities towards staff and guests.
• Enforce and abide by all policies and service standards, including State, Federal, and MHA Labor and Food Service Policies and Procedures.
• Assists with scheduling needs, while planning around individual staff availability, guest group needs, and budgetary guidelines to ensure good stewardship of staff and MHA’s resources.
• Partners with the food service leadership team to ensure all necessary details and changes are communicated to staff within dining, catering, kitchen, and other outside departments.
• Engage actively in dining and catering operations, staff development, training and supervision; including the hiring process, employee performance evaluations, providing staff coaching, and disciplinary action as needed.
• Oversee dining floor and catering operations during service, making adjustments as necessary, to maintain and improve the quality and standard of excellent service.
• Work closely with the Dining Manager and other departmental staff to plan for any unusual group details and troubleshoot details as they arise.
• Maintain a clean and functional facility by planning and coordinating regular cleaning and as-needed maintenance through communication with staff and the custodial and maintenance departments, allowing for optimal operation.
• Attend and participate in Food Service leadership meetings to address upcoming groups and changes, discuss staffing issues, develop the dining program, engage in spiritual formation, and plan for upcoming events.
• Additional duties as assigned.

Supervisory Responsibilities:

• Responsible for monitoring, organizing, directing, developing, and motivating staff.

• Coordinating exceptional dining and catering service for a wide range of guest groups ranging in number from 10 to 1000.

• The Assistant Dining & Catering Manager has direct supervisory responsibilities for all Dining and Catering workers