• Dining Room Manager

    Job ID 2018-1100
    Job Locations
    Culinary Services
    Category
    Salaried - 80
    Shift
    Day, Evening, Night
  • Overview

    Under the guidance of the Culinary Services Director, the Dining Services Manager is responsible for overall service in all dining rooms including the main dining room, in the Neighborhood dining rooms, in the Care Center Dining Rooms, if applicable, and for special functions.  Operates within established objectives, standards, policies, and procedures.  Assists in the maintenance of sound inter-departmental relations and the integration of the dining service department with the Community plan of operation.

    Responsibilities

    Is responsible for creating an enjoyable dining experience for Residents, guests and staff. During the meal period, directly supervises all food service personnel. Circulates in all dining areas, including Neighborhood dining rooms and Care Center Dining Rooms, if applicable, during meal periods to respond to Resident/Guest comments pertaining to service and food quality.  Immediately takes action to correct problems.

     

    Supervises the scheduling of all special functions and insures that these functions are serviced correctly. Implements programs to improve service to Residents, guests and staff, thus enhancing the desirability of the community to current and future Residents. Responsible for insuring that the dining rooms are decorated appropriately for all holidays and special events.  Maintains control over all table top and menu needs, communicating these need to the Director.

     

    Is responsible for hiring, promoting, training and evaluating all dining room staff.  Manages the dining room staff schedule, taking care to maintain a sufficient number of staff to provide quality service.

     

    Trains and evaluates staff on service competencies.  Conducts meal review before each meal period for all service staff, to insure that all departmental standards are followed.

     

    Conducts and documents weekly meetings with all service personnel.  Attends the monthly Resident Dining committee meeting with the other members of the management team.

     

    Performs other duties as assigned.  

    Qualifications

    REQUIREMENTS

     

    High school Diploma required; Bachelor’s degree desirable.  Possess a comprehensive knowledge of dining room service techniques, Resident relations, plate presentation, sanitation, food handling, and special functions. ServSafe® certification required within one year. Minimum two years related experience and two years supervisory experience.

     

    SKILLS AND ATTRIBUTES

     

    Ability to read, write, speak clearly and understand English.  Possess good communication skills, both oral and written.  Ability to use business math concepts.  Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team, and to demonstrate a high level of sensitivity and interest in people, particularly older adults. Must be able to cope with the emotional and physical stress of the position. 

     

    PHYSICAL REQUIREMENTS

     

    Must be a minimum of 18 years of age.  Capable of lifting 35 pounds or more.  Capable of sitting for extended periods of time, as well as standing and maneuvering independently and safely around kitchen, office, and storage areas.  Capable of standing on concrete flooring for extended periods of time.  Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully met.  Sufficient manual dexterity to operate a fire extinguisher, manipulate kitchen equipment and operate all office equipment.  Must be able to assist in the evacuation of Residents.

     

    WORKING CONDITIONS

     

    Works in Dining Service department, as well as throughout the community.  Sits, stands, bends, lifts, and moves intermittently during working hours.  Adheres to smoke free working environment. Subject to on-call hours in the event of emergency, weather or otherwise.  Works beyond normal working hours, on weekends and holidays and in other positions temporarily, when necessary.  Subject to frequent interruptions.  Is subject to falls, burns from equipment, odors, etc. throughout the workday. 

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