Do you have a natural gift of customer service and organization? We are seeking the right person who is able to provide high customer service and employee satisfaction; ensuring every customer has a positive and memorable dining experience that will bring them back time and time again!
The Dining Room Lead assists the Catering Director and the Catering Manager in maintaining Dining Service standards of quality and service for daily operations of IMU events and functions with an emphasis consistent and high-quality service to guests\customers at all events.
The incumbent will maintain contact with guests and employees during service. Is responsible for maintaining the continuous training and development of staff in all aspects of service, conducting regularly scheduled training sessions on practical basics, service standards and specialized training for VIP, etiquette, and special guests. Will lead daily staff huddles.
Documents and coordinates reservations on a daily basis and for special holidays including timely call backs and replies to client requests. Works with Indiana University department personnel in arranging group reservations and arranging for departmental billing. Uses diagrams for effective and organized guest seating plans. Works with Management team to assure proper cash handling procedures are adhered to assuring streamlined operations and loss prevention. Maintains highest standards ensuring consistent presentation and aesthetics of settings and quality of food service. Ensures that meal signage is professional in appearance and menu identifiers accurately reflect the items served.
Demonstrates and promotes the employee recognition program, valuing the staff’s commitment to excellence. Lead and execute set-up/close down plans including for catering events. Works other departments such as meeting and support to facilitate smooth transitions to catered events in the Tudor Room. Makes accommodations for weekly set up for carpet cleaning for the Tudor Room dining area. Keeps kitchen informed of business levels and product needs and assures knowledge of foods and information that pertains to foods is known and understood by the service staff.
High school diploma or GED and two years experience in commercial food preparation facility.
SafeServ Food Safety Certification may be required. Knowledge of food safe service practices. Proficient with Microsoft Office. Has experience with Point of Sale systems. Has the ability to be proactive in removing obstacles prohibiting successful operations. Demonstrates the ability to receive information and quickly communicate all the necessary information throughout the operation.
Mid-scale to fine dining restaurants or related field.
Founded in 1820, Indiana University is the state’s public university system, comprised of two core campuses—IU-Bloomington and IUPUI—and six regional campuses located throughout the state. Combined, the total student population is more than 114,000 undergraduate, graduate and professional school students. IU is one of the largest employers in the state, with over 20,000 faculty and staff. Indiana University is an equal employment and affirmative action employer and a provider of ADA services. Diversity and inclusion remains a core commitment to IU’s mission to cultivate an educational environment that supports equal access, participation and representation on all of its campuses and that provides educational and career opportunities for all.