The Dining Manager is responsible for the overall management and strategic development of Conference Center dining, on-site catering, and Redwood Camp dining operations and staff with the ultimate goal to bless and minister to MHA's guests and staff in a manner consistent with MHA’s mission, vision, and values.

 As a Dining Manager you will be in charge of overseeing Front of the House operations by leading your team to follow through on proper service styles. You will also be guiding our staff by leading by example for catering, beautiful buffet presentations, food safety and cleaning standards and ensuring superior quality and flavor consistency.  

Key responsibilities include hiring, managing, serving guests, supervising, ordering, training serving team and supervisors and ensuring that all Department goals are met.

The ideal candidate will be a strong and mature Christian in accordance with the Mount Hermon Association, Inc.’s (“MHA”) mission, vision, beliefs and standards of conduct, and will be willing to work hand in hand in a team. While we are looking for people with past banquets management experience, character is what matters the most to us. If you are an experienced hospitality professional, have great communications skills, are dependable, and not afraid of working long hours and would like to step up for the challenge feel free to apply to this position. Candidates who apply may have held the position of Banquet Captain, Food and Beverage Manager/ Supervisor, Maître D’hôtel, Chef Manager, Kitchen Manager, Area Manager of Dining Services, and/or Operations Manager/Coordinator.

This position may be able to offer housing assistance, long-term personalized management training, great company discounts for our Adventure Tours, and end of summer bonus available. 

The Dining 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 join into our community life of prayer, worship and spiritual activity, including but not limited to staff meetings, attendance at programs, Bible Study, and staff gatherings.

Key Job Accountabilities:

• Directly manage 60+ dining staff and volunteers, providing training, team meetings, leadership guides for upcoming groups and changes, staff coaching, staff reviews, maintain on-going professional development and engage in departmental spiritual formation.
• Reports and works closely with direct supervisor and MHA management supporting the Food Service Department vision by achieving operational, financial, staff & guest experience goals for Dining.
• Strategically plan, develop, and grow dining operations, and programs within provided guidelines.
• Coordinate, design, and facilitate on-going training, and monitor productivity to ensure continual improvement in the level of service being offered to guests.
• Maintain optimal staffing levels during the summer and conference seasons by hiring staff in accordance with MHA to vision, mission and values, and engaging volunteers.
• Develop strong partnerships with outside departments and outside organizations to achieve a greater guest satisfaction impact, and ministry impact in MHA and the local community.
• Actively participate in the meal service process engaging with both guests and staff in order to garner information about staff performance, guest satisfaction and operational efficiencies.
• Oversee dining operations, beverage and table set ups and decor, menu printouts, & linens, working closely with the Assistant Dining Manager, dining supervisor team, Executive Chef, and other  kitchen staff, to ensure day-to-day operations run smoothly, troubleshooting as needed.
• Attend and participate in regular BEO meetings and departmental meetings to discuss upcoming groups, changes, and plan for upcoming events.
• Enforce and abide by all policies and service standards, including state, federal, and MHA labor and Food Service policies and procedures.

Supervisory Responsibilities:

The Dining Manager has direct supervisory responsibilities for these positions:

• Assistant Dining Manager
• Dining Supervisors
• All Dining Staff
• MHA Food Service Volunteers

Full-Time, Hourly

Pay range: $22.15/hr - $34.17/hr

Education/Certifications/Licenses:

• College degree required (significant coursework in hospitality services and management preferred).
• Bachelor’s degree preferred, can be equivalent to industry experience.
• Able to obtain a Manager’s ServSafe Certification. Previous Servsafe certification is a plus.

Work Experience:

• Requires minimum of 3 years’ management experience overseeing large scale operations and directly managing 25 or more staff; or,
• 3 years’ Ministry Administration experience, with large event coordination experience; or,
• 3 years of proven supervisory experience within MHA, in the Food Service Department.

Knowledge, Skills and Abilities:

• Must possess excellent communication, problem solving, and organizational skills.
• Ability to receive instructions and set up action plans to implement goals.
• Able to create table layouts and placements for different groups.
• Knowledge of coffee break service, and ability to manage a beverage crew.
• Ability to create and monitor work schedules.
• Guest-oriented and service-minded.
• Mastery of delegating multiple tasks.
• Ability to interview, hire, train and effectively manage a large part-time staff of diverse individuals, and oversee the integration of a team of dedicated volunteers.
• Ability to motivate, encourage, develop, and minister to staff, actively facilitating staff growth professionally, personally, and spiritually.
• Ability to arrive at creative solutions as challenges arise.
• Ability to prioritize various tasks and needs and provide direction to staff.
• Possess and maintain a gracious, calm, and pleasant demeanor under pressure.
• Ability to effectively manage a dynamic, part-time, entry-level work force.

Physical Demands:

• Requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions.
• Must be able to work with dishwashers, industrial coffee machines and espresso makers, and other industrial kitchen equipment.
• Requires sitting, standing, squatting, stooping, twisting, with ability to lift/carry 50 lbs.

• Ability to work summers, weekends, and most major holidays (closed for Christmas).
• Ability to work overtime as needed.
• Ability to work early mornings, afternoons and late nights as needed.
• Must have a clean driving record of at least three years, and agree to and comply with MHA’s employee driving guidelines for MHA-owned vehicles and use of personal vehicles for business purposes.
• Adherence to the basic principles as expressed in MHA’s mission, vision and standards of conduct.
• Adherence to company dress code and professional standards for personal grooming and appearance.
• Satisfactory completion of background investigation, or valid work permit, as well as ability to provide proof of eligibility to work in the United States.

*This job description reflects essential functions of this position. It does not restrict management’s right to reassign duties and responsibilities to this job at any time.