Dining Room Coordinator

Department: Dining Services Job Description This position is for the academic school year (9 months per year). This is a 40hr/week, fully benefited position. Essential Functions: Serve students and guests in dining facilities and prepare the dining area for meal service, including setting up equipment and tableware in a logical manner and referring to the menu for guidance. Deliver food to the service area in a sequential manner, ensuring foods are served at the proper temperature. Set up ancillary items, decorate for specialized or theme dining, and monitor the dining area during service to maintain adequate food amounts and sanitary conditions. Ensure proper storage of food items after service, prompt cleanup, and preparation of service areas for the next meal. Assist in the preparation and service of special dinners and functions. Train, instruct and develop student workers for dining service duties, verify student payrolls, and demonstrate safe work habits. Maintain a smooth, safe, and efficient dining room and dish pantry operation. Clean, organize and maintain assigned dish pantry, storage, serving, and dining areas within the established schedule, including dishwashing, sanitizing equipment, vacuuming, mopping, and sweeping. Set up and maintain dining access system, welcome guests, verify ID cards, collect meal money, record meal counts, and review registers with the Area Manager. Order, receive, and store linen and supplies correctly. Inventory china, silver, equipment and glassware, submit work orders, follow opening and closing procedures, and ensure equipment security. Recycle and discard waste appropriately. Project a positive public image, access allergen information, print labels, update menu boards, and communicate professionally and discreetly. Attend training sessions, workshops, and meetings, complete required payroll and scheduling forms, and perform related tasks. Minimum Qualifications Completion of high school education or vocational school education and a minimum of 2 years of combined educational and/or commercial experience in the hospitality industry. Ability to communicate effectively verbally and in writing and perform basic arithmetic functions. Experience as a banquet waitperson or front‑of‑house in a fine dining establishment, and experience in customer service positions. ServSafe Certification or culinary experience preferred. Requirements consistent with food service profession standards and all state and federal guidelines. Skills Ability to tolerate exposure to water and cleaning chemicals, higher noise levels, heat and humidity associated with commercial kitchen equipment. Adequate physical strength and coordination to clean, receive supplies, and use standard food service utensils and equipment. Capable of safely lifting and moving 25 pounds, working from a step stool, standing and walking for prolonged periods, and bending, reaching, pulling and pushing. Ability to manipulate utensils and equipment repetitively during up to 45% of a shift. Mobility between work stations and other dining areas on campus and strong interpersonal skills. Good vision with or without correction. Practice good personal hygiene and wear clean uniforms in compliance with public health standards and college policy. Obtain Serv‑Safe, Food Allergen, and Anti‑Choke certifications within one year of hire and remain current. Adhere to department sustainability initiatives. Basic computer skills including email, ordering supplies, and sign making. Compensation This position is covered by a collective bargaining agreement with a progressive wage schedule. The Step 1 hourly rate is $22.30. New hires are typically placed at Step 1. Position Type Regular Smith College is an EO/AA/Vet/Disability Employer #J-18808-Ljbffr Dormont Manufacturing Co