Sandy Island-Dining Hall Manager

Sandy Island-Dining Hall Manager Department : Child Development : Overnight Camp Location : Sandy Island Overnight Camp Compensation : $335 - $420 / week Camp Vision – We will put people first, listen and serve to inspire hope for a better us. We build strong communities through healthy living, youth development and social responsibility. We exhibit and behave as a team internally and externally with caring, honesty, respect and responsibility as our core values. We recognize that we are part of something larger than ourselves. With all this we are proud to serve our community as part of the YMCA of Greater Boston. General Responsibility – The Dining Hall Manager is responsible for the service of breakfast, lunch and dinner to 180 campers and 60 staff for approximately 10 weeks. The Dining Hall Manager works six days per week during this time. He is responsible for serving the menu and delivering meals consistent with input from the Head Chef, Camp Director and the Manager of Food and Beverage Services. The Dining Hall Manager is in charge of the "front of the house" of the Camp Dining Hall, overseeing a staff of approximately 5 individuals including an assistant. The Dining Hall Manager also works closely with the Head Chef that oversees the "back of the house" operations. Weekly menus at Sandy Island typically consist of 6 buffet breakfast, 6 buffet lunches 2 barbeque dinners, 5 family-style dinners and one brunch buffet. Meals are served three times per day to campers with a small staff meal generally preceding the larger camper meals. This role is excellent for a hospitality professional interested in helping young adults develop skills. We put PEOPLE FIRST as they work with our organization. Effective communication with leaders and peers is a must in a close-quarters camp environment. Through our work together we will INSPIRE HOPE, leaving our people and community stronger. Programmatically this role is mission critical to providing campers with outstanding memorable experiences. Key Responsibilities Organization – Create and maintain relevant Action Plans and Procedures for the Dining Hall; Service of camp menu; Work with the Manager of Food and Beverage Services and Head Chef to order supplies and set schedules. Culture – Put people first– New and Returning Community Care (Campers, Parents, Families, Alumni, Donors, Staff, Volunteers); Help provide an atmosphere for developing good morale and well-being among the camp community; Support our International staff & campers; Attention to detail in crafting an excellent experience in all we do. Safety – Support Incident Report management; Support Safety Systems implementation, evaluation, and documentation; Stewardship for the future; Maintain and enforce community boundaries for a safe physical and emotional experience for all community members; These are not the only duties to be performed. Some duties may be reassigned, and other duties may be assigned as required. Skills, Knowledge & Expertise Partial Weekend Availability May 1 – October 1 Full-Time Availability for the Camping Season Beginning 2 Saturdays before July 4 and ending Labor Day 3 or more years of experience in a senior role in a professional high-volume dining environment Desire and ability to work with young staff in a camp setting, many of whom are having their first work experience and first away-from-home experience Strong attention to detail, cleanliness and follow through Passion for people, a willingness to serve Enthusiasm, sense of humor, patience, and self-control, strong supervisory and counseling skills Strong people and presentation skills and passion Job Benefits No specific benefits listed in the original description. Essential Functions Live onsite during camp operations and some weekends during pre and post season and full summer season. Manage approximately 5 direct reports. Serve breakfast, lunch and dinner to 180 campers and 60 staff 7 days per week for 10 weeks. #J- Ljbffr #J-18808-Ljbffr