Job Title: Wait Staff Team Leader Department: Dining Services Reports To: Dining Room Manager General Purpose Under the direct supervision of the Dining Room Manager, the Wait Staff Team Leader is responsible for assisting in the oversight of dining room operations, ensuring that all wait staff maintain a clean and professional appearance while delivering courteous and high-quality service. This position supports the maintenance of a clean, friendly, and secure dining environment and ensures compliance with organizational policies and applicable laws. Significant issues are reported directly to the Dining Room Manager.
Core Expectations Person-Centered Community: St. George Village is committed to person-centered care, recognizing that our workplace is each resident's home. As a care partner, each team member is responsible for building warm, respectful relationships with residents, understanding their personal histories, and supporting their well-being. This approach fosters an environment where residents experience identity, growth, autonomy, security, connectedness, meaning, and joy.
Customer Service: Provides exceptional customer service by adhering to established protocols and taking responsibility for ensuring resident and guest satisfaction.
Safety: Follows all departmental safety practices and contributes to a safe working environment. Reports and helps resolve unsafe conditions in a timely manner.
Team Collaboration: Demonstrates a proactive and positive approach to work, supports co-workers, and contributes to a cohesive team. Shows respect and appreciation for the contributions of all team members.
Quality Commitment: Maintains high standards for care and service. Understands how individual performance contributes to department goals and participates in quality improvement initiatives.
Essential Duties and Responsibilities - Serve meals and beverages to residents and guests in a courteous and professional manner with full knowledge of daily menus.
- Welcome and seat residents and guests in dining areas.
- Support daily dietary operations and collaborate with other departments to ensure service excellence.
- Assist in supervising wait staff, ensuring adherence to sanitation, safety, and security protocols in the absence of the Dining Room Manager or Assistant Manager.
- Coordinate with kitchen staff to review menus, including special dietary requests.
- Assist in organizing dining reservations, scheduling, and special events. Monitor and ensure readiness for all special functions.
- Maintain strong resident relationships and actively participate in community events.
- Inspect table settings and service throughout meal periods to ensure quality and guest satisfaction.
- Communicate service issues to the Dining Room Manager and food-related concerns to the Executive Chef.
- Oversee end-of-shift procedures for wait staff.
- Maintain a clean and safe work environment.
- Comply with SGV's standards of conduct, safety, and confidentiality.
- Attend required training sessions, meetings, and health assessments.
- Follow procedures for handling hazardous materials, equipment operation, and emergency response.
- Cooperate with other departments and work independently when needed.
- Follow proper procedures for lifting, bending, and equipment use, including knife safety.
Performs other duties as assigned. Supervisory Responsibilities - Direct Supervision: Up to 26 non-exempt employees
- Exempt Employees Supervised: None
- Supervision Time Allocation: Approximately one-third of work time
- Performance Appraisal, Hiring, and Firing Responsibilities: No
Qualifications Education & Experience: High school diploma or GED required. Minimum of one to three months of related experience and/or training, or an equivalent combination of education and experience.
Language Skills: Ability to read, analyze, and interpret procedural documents such as safety rules and manuals. Capable of writing reports and effectively speaking before groups.
Mathematical Skills: Competent in calculating percentages, proportions, volume, and other basic algebraic and geometric concepts.
Reasoning Ability: Strong analytical skills to define problems, gather data, identify facts, and draw valid conclusions.
Certifications & Technical Skills: - ServeSafe certification (or ability to obtain) required
- Proficiency in Microsoft Office (Word, Excel, Publisher)
- Ability to learn and operate a Point-of-Sale system
Physical Demands Note: You started to include this section. Please provide the details about physical activities (e.g., standing, walking, lifting), and I can help you complete this section professionally.