Dining Room Lead- Part Time at Ridgecrest Conference Center – Black Mountain, North Carolina

Our Dining Room Lead at Ridgecrest Conference Center plays a vital role in overseeing and managing food service operations within the main dining room and buffet areas during events and conferences. This position ensures the highest standards of guest service are consistently maintained, creating an exceptional dining experience for every guest.

As a key member of our team, the Dining Room Lead helps support the large volume of guests we serve each year. Every meal becomes an opportunity to live out our mission: “Impacting Lives for God’s Glory through Purposeful Hospitality.” Through attention to detail, leadership, and a heart for service, this role directly contributes to making each guest feel welcomed, valued, and cared for.

Energetic Team - Scheduling Flexibility - Must be able to work weekends and holidays.

Essential Job Duties

• Collaborate directly with the Dining Manager to ensure daily dining procedures are consistently followed.
• Interact with guests during meals to ensure a high level of satisfaction and gather meaningful feedback.
• Oversee the efficient setup, serving, and cleanup of meals during events, ensuring food stations are organized, stocked, and clean.
• Assist with the hiring, training, and supervision of assigned food service staff, ensuring they are properly trained to meet operational standards and provide excellent service.
• Collaborate with the unit leader to coordinate food service activities, ensuring all aspects of service align with event schedules and guest needs.
• Monitor inventory levels of food and supplies, communicating supply needs to ensure timely replenishment and minimal waste.
• Assign and manage meal workflow plans to ensure all tasks are completed efficiently and meal services run smoothly throughout the shift.
• Work closely with internal and external teams to complete various tasks and projects, ensuring the success of all food service operations.
• Maintain the cleanliness and organization of food service areas, adhering to health and safety standards, and ensuring that all areas are ready for service.
• Provide exceptional customer service by addressing guest concerns, answering questions, and ensuring a positive dining experience for all attendees.
• Perform additional tasks and responsibilities as required to support the overall operations of food service during events.

• Ability to oversee and manage meal service operations, ensuring food is served efficiently and meets quality standards.
• Excellent communication and interpersonal skills, with the ability to interact professionally and courteously with staff, guests, and vendors.
• Ability to address and resolve guest concerns promptly and effectively.
• Strong organizational skills with the ability to manage multiple tasks and responsibilities simultaneously.
• Ability to maintain an organized work environment, including food service stations, inventory, and team workflow.
• Detail-oriented with a focus on accuracy, efficiency, and cleanliness in all aspects of food service operations.
• Experience in training and supervising food service staff, with the ability to communicate expectations and provide ongoing guidance.
• Ability to develop and implement training programs to ensure team members are equipped to meet service standards.

Qualifications

• 6 months of In-house food service experience.
• High School diploma or GED
• Reliable means of transportation

Education, Work Experience, and Other Qualifications

• High School diploma or GED
• Cafeteria, catering, or quick service experience

Physical Demands and Work Environment

• Ability to carry or deliver items around various areas of our campus with varying degrees of steepness
• Must be physically able to lift weights up to 50 pounds
• Must have manual dexterity sufficient to use kitchen utensils and equipment
• Ability to stand for long periods, and be able to stoop, squat, and climb as necessary
• Walking and standing on hard floors for long periods of time
• Ability to work in environments with varying temperatures, including hot conditions in the kitchen (due to ovens, stoves, and grills) and cold conditions in refrigeration units, freezers, or cold storage areas.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.