Lead Dining Services Associate

_{JOB TITLE: Dining Room Lead Server-Judson Park}

_{DEPARTMENT: Dining Services}

_{REORTS TO: Assistant Director of Dining Services, Director of Dining Services}

_{DATE: June 2026}

_{General Purpose:}

_{Responsible for the orderly and efficient operation of the Overlook Dining Room. Accountable for providing high-quality dining experiences for all residents, guests and staff. Should possess strong front of the house skills. Duties will include opening and/or closing the entire dining service operation. Daily staffing report (written and verbal) training and sanitation.} 

_{Essential Duties and Responsibilities:}

• _{Train staff}
• _{Supervise all wait staff}
• _{Ability to perform all duties required by the positions supervised in dining rooms and Cafe Louise}
• _{May need to cash out Cafe register and account for all sales}
• _{Maintain high sanitation by levels by maintaining procedures}
• _{Resolve customer and staff complaints}
• _{Maintain high visibility in all dining areas}
• _{Work in concert with the management team in operating the department}
• _{Take reservations and room tray orders}
• _{Post daily menus in resident elevators and showcase}
• _{Attend meetings when and where requested and at times act as the dining services representative}
• _{Report any attendance and/or punctuality issues}
• _{Other issues s assigned}
• _{Give the Director of Dining an evaluation of associate's performance to help with associate's evaluation}

_{Behavioral Skills: This position requires incumbents to exhibit the following behavioral skills:}

_{CUSTOMER SERVICE: Treats customers (Residents, Guests and Staff) with courtesy at all times. Meets/exceeds the expectations and requirements of internal and external customers; identifies, understands, monitors and measures the needs of both internal and external customers; recognizes working with colleagues as customers.} 

_{TEAMWORK AND COLLABORATION: Actively seeks input from key management personnel, peers and staff in resolving own work objectives. Sees oneself as part of a larger organizational team and works toward common goals. Conveys necessary information to colleagues and subordinates. Works toward "win-win" solutions. Brings disagreements into the open and attempts to resolve them collaboratively.} 

_{RESPONSIVE: Persistent, proactive and results-oriented; reacts to customer and co-worker needs; adapts to change.} 

TRUST AND INTEGRITY: Demonstrates sound business ethics; shows consistency among principles, values and behaviors; builds trust with others through own action and authenticity.

Minimum Qualifications, Education and Certifications: 

• High school diploma and at least 2 years college or 5 years of restaurant or LTC experience equivalent
• Read, write and follow complex tasks
• Must be organized and detail oriented
• Catering background and an understanding of banquet setup is a plus
• Able to multi-task
• Able to work well under pressure and maintain composure under stressful conditions

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:

Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods of time, crouching, stooping, walking, lifting up to 25 pounds, and repetitive motion. Ability to complete routine tasks when short staffed, including all essential resident services provided by the department. 

Working Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job:

• Restaurant/Kitchen environment