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Position Summary The Dining Room Supervisor supports the Lead Dining Room Supervisor in the overall operation, coordination, and maintenance of the dining area. This position actively maintains the dining room floor during mealtimes to ensure that courteous, efficient, and exceptional customer service is delivered to our guests in alignment with the Kripalu mission and values. Accountabilities Must be able to manage work flows during meal times and after in a fast paced environment. Must be able to delegate tasks among dining room servers effectively. Must communicate meal service needs to cook team and subordinate staff consistently and effectively in a calm and timely fashion. Confirm that all staff have arrived for their shift and follow up to adjust and or make calls to secure additional coverage. Manage Servers daily tasks during and after meals ensuring all tasks on check list are completed. Assist in organizing special group events, program needs and special guest needs. Assists and oversee evcauation, emergency and safety procedures in the Dining Room. Assist food service management team in addressing needs regarding maintenance, staffing, training as well as , inventory and general problem solving. Communicates regularly with D&FS Leadership to address opportunities for improvement. Ensure all items listed on the special cleaning check list are complete. Utilizes work simplification techniques for effective use of time. Completes work assignments in a timely manner. Maintains high standards of personal hygiene. Follows hand washing protocol. Practices appropriate standards of dress, including shirts with sleeves, closed toe shoes, hair restraint, and wearing of single use gloves when handling food. Complies with Massachusetts Food Code and HACCP protocol. Operates all equipment according to manufacturer\'s directions with emphasis given to safety guidelines. Notifies Lead Dining Room Supervisor of any malfunction, damage, or loss of equipment. Checks hot holding equipment to make sure equipment is empty before turning on. Ensures hot holding equipment are empty and turned off before leaving for the day. Attends job related training classes and workshops. Applies knowledge and skills obtained in performing job. Promotes healthful eating, a positive food service image, and good customer relations. Performs all other duties as assigned by management COMPETENCIES Demonstrated commitment to valuing equity, diversity and contributing to an inclusive environment. Possesses strong core ethics, integrity, and values consistent with Kripalu\'s organizational principles. Builds effective relationships, identifies internal and external customer expectations, sees issues from their point of view; offers practical, mutually beneficial recommendations, solutions, and ideas. Willingness and ability to be agile in work, supporting across own department as well as across the organization as needed. Demonstrates the knowledge and abilities necessary to perform required job elements to established standards, remaining current regarding development and trends in areas of expertise. Embraces experiences as learning opportunities. Accepts responsibility for personal and professional learning and growth. Models the values of Kripalu including service, presence, inquiry, compassion, practice, and integrity. ESSENTIAL SKILLS AND EXPERIENCE At least 3 years work experience in hotels or restaurants. At least 1 year supervisory or management experience. Excellent verbal and written communication skills. Ability to use Microsoft Word and Excel; knowledge of Windows based software Demonstrated ability to lead a team. Must be available to work various shifts. Employee must be comfortable working on their feet for extended periods of time. Employee must occasionally lift and/or move up to 50 lbs. MINIMAL QUALIFICATIONS High School Diploma/GED Microsoft Outlook & Word