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 resourceful, working independently with minimum supervision
• Ability to think constructively and search for ways to improve processes.
• Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness.
• Ability to recognize the need to coordinate effort; be reliable in following through on requests and commitments.
• Ability to foster an environment that nurtures collaboration, teamwork and mutual respect.
• Ability to prioritize, multi task and be flexible.
• Ability to work as part of a team; work with interruptions; and work with detailed information/data.
• Previous supervisory experience preferred.
• Computer skills such as word processing and/or spreadsheets helpful.

Training:

• Two years of food and beverage operation experience required.
• Manager or Supervisor experience preferred.  

Licenses/Certifications/Other: 

• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Texas Alcoholic Beverage Commission License (TABC)
• Serve-safe certified (Food Handlers)

Physical Requirements: 

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strength:
  • Sedentary to medium workload
  • Stand, sit and walk consistently
  • Will be required to lift up to or over 20lbs or exert occasionally over 50lbs
• Movement:
  • Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach
  • Will need to go up and down stairs several times daily
  • Will use office equipment
  • Driving motor vehicles as needed
• Auditory:
  • Frequently speak and articulate
  • Noise levels will be varied from moderate to heavy machinery
• Environmental:
  • Exposure to weather and extreme elements are minimal
  • Minimal exposure in close proximity to horses