Lead Utility

General Definition:

• Assist Maitre’D and Food and Beverage Supervisor in the day to day function of Silks.

Essential Job Functions:       

• Maintain high level of quality in all aspects of the department’s duties, by training, supporting supervising and interacting with department team members.
• Assists in assigning tasks to bussers and other staff as needed.
• Ensures linen is distributed on tables and cloth napkins are provided for waitstaff
• Organizes silverware and ensures it is easily accessible for waitstaff.
• Performs pre-shift duties such as cutting lemons, brewing correct number of tea urns, and brewing correct amount of coffee.
• Keeps a clean area to stock paper products, condiments, and additional items (tea, coffee, lemons, creamer, sugars, salt, pepper, etc.)
• Maintains inventory par levels to ensure daily business needs are met.
• Cleans dining room area after the pre-shift meeting each day.
• Walks through and checks each busser’s section at end of shift to ensure all busser duties are being completed.
• Ensure that all schedules are assigned and completed daily.
• Set a positive example for department through professional interactions with team members, customers, patient and families.
• Actively participate in outstanding customer service and accept responsibility in maintaining relationships that are equally respectful to all.
• Contribute to the team efforts and showing good customer interactions, and professionalism for customers, fellow employees, and all others with whom there is contact with.
• Delivers quality customer service to customers by providing one on one attention to the detail.
• Demonstrate proper use of personal protective equipment in all aspects of job performance.
• Relieve shift supervisor in times of absence.
• Monitor and report any equipment issues or shortages.
• Is assigned as a busser and must perform all relevant tasks as needed.
• Other duties as assigned.

Education:

• High school diploma or GED; or 2 years related experience and/or training; or combination.

Knowledge, Skills and Abilities:

• Basic math.
• Ability to motivate and supervise catering service personnel.
• Ability to maintain records and complete reports as required.
• Excellent written and oral communication skills required, including problem-solving and conflict resolution.
• Ability to interact positively with employees and the general public.
• Ability to plan ahead to ensure that resources are effectively and economically allocated. 
• Ability to use good judgment, including grasping and assessing the facts of a situation and draw correct conclusions. Ability to prioritize time so that work is accomplished on a dependable basis; is reliable and committed to meeting schedules and deadlines.
• Ability to select and develop staff to meet accepted standards and departmental objectives. 
• Ability to demonstrate initiative, including being proactive and re