Under the supervision of the Director of Dining Services and Assistant Director of Dining Services, the Independent Living Dining Room Manager is to manage the day to day functions of the dining room, lounge, and all food related events; schedule staff; maintain neat and orderly facilities; ensure staff are sufficiently trained in their position; keep accurate books and follow accounting procedures; strives to maintain a high staff moral; most importantly, handles customer complaints and criticisms in a positive, solution oriented manner.
ESSENTIAL JOB DUTIES AND RESPONSIBILITIES
The below statements are intended to describe the general nature and scope of work being performed by this position. This is not a complete listing of all responsibilities, duties and/or skills required; other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
- Ensures that dining rooms and events begin on schedule time.
- Ensures that all customers are always greeted professionally and courteously.
- Is present in the dining room during hours of operation.
- Fills in as a server, expediter, or any other dining related position when needed.
- Schedules staff. Ensures staffing levels are sufficient for dining room and all events.
- Keeps a daily logbook of activities such as attendance, service situations, meal count, etc.
- Supervises all Independent Living Servers.
- Ensures that proper standards of attire for staff are upheld.
- Implements in-service training for all front house staff.
- Responsible for upkeep of linens, skirts and banquet supplies.
- Responsible for liquor orders and liquor inventory.
- Ensures department proper opening and closing procedures are followed.
- Assist in food ordering and weekly processing of invoices for all Dining Service department.
- Work closely with the Chef and assist with regards to all responsibilities of special functions.
- Attends catering meetings with other departments and managers to plan and coordinate future events.
- Perform other duties as assigned.
QUALIFICATIONS AND EXPERIENCE
- High school graduate or equivalent, but not necessary.
- Five (5) years of related experience including two (2) years in management
- Familiar with any POS system and must be able to learn to add new menus and daily special menus through the POS.
- Be familiar and able to produce end of the month reports related to resident’s meal charges in addition to providing employee meal deductions for payroll biweekly
- Must be able to read, write and follow written and verbal directions.
- Must be familiar with styles of service (banquet, table-side, family style, etc.).
- Must be trained as a Hostess and Server.
- Must be familiar in scheduling, training, evaluating and interviewing of personnel.
- Must possess and exhibit a strong positive attitude toward customer service and have a genuine interest in geriatric care and uphold the philosophy of the community.
- Must be able to motivate while maintaining a good working relationship with staff and residents.
- Must uphold the utmost attention to the cleanliness and detail towards sanitation in food service.
- Must be able to stand and walk short distances.
- Requires bending at knees, twisting from side to side at the waist, reaching above, below and at shoulder height.
- Must be able to lift 30 lbs. to waist height.
- Must be able to lift up to 5 boxes of 30 lbs. of frozen food into a cart. This would include pushing and pulling of the loaded cart
- To perform those functions, the employee must be able to talk, walk, hear, see, bend, kneel, stoop, lift the required pounds listed above, have manual dexterity in their hands, think clearly, make decisions calmly and accurately, communicate cogently with their co-workers and residents, and work there regular scheduled shifts with occasional overtime.