Dining Manager

POSITION SUMMARY

Assists in managing the day-to-day operations of the Dining Services Department while meeting or exceeding the Dining Services hospitality and service standards. Trains, supervises and manages all members of the front of the house team including servers, bartenders, hosts, hostesses, bussers, expediters, etc. Will assists in managing the Back of House employees in the Executive Chef’s absence and the Dietary Staff in the CDM’s absence. This position requires a flexible schedule with longer than normal hours at times. This position will be the person primarily responsible for closing the Dining Department on a nightly basis.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

· Manages front of the house Associates, including hiring, orienting, training, conducting performance evaluations, and providing counseling and discipline; coordinating and approving time off; and directing and managing the workflow of the department, all within community standards and guidelines.

· Maintain visibility to the residents during mealtimes to ensure proper service and standards are being met.

· Responsible for oversight of kitchen staff in the absence of Executive and/or Sous Chef.

· Responsible for oversight of dietary staff in the absence of the CDM.

· Practice and observe all safety and loss prevention programs.

· Ensure good working relationship between Dining Services and other departments.

· Participate in the Manager on Duty program.

· Lead team by example through adherence to community standards and guidelines.

· Plan, facilitate, and participate in in-service training programs.

· Ensure maintenance and upkeep of all dining areas.

· Supports the Mission and Values of the community and Catholic social teachings.

· Perform all other reasonable tasks assigned by your supervisor.

SUPERVISORY RESPONSIBILITIES

· Responsible for the hiring, orientation, training, evaluations, disciplinary process of Associates, and managing and supervising Associates in the day-to-day operations of the Dining Services Department.

· Maintain a motivating environment, which encourages associate involvement, creativity, and problem solving.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience:

· Minimum of two years' experience as a Manager in a Dining Services setting.

· Must have successfully completed a food safety training program.

Knowledge, Skills and Abilities:

· Language Ability:

• Ability to communicate effectively in writing and speaking in the primary language of the residents.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or associates of organization.

· Mathematical Skills:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percentages and to draw and interpret graphs.

· Cognitive Demands:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

· Computer Skills:

• Ability to use Microsoft Office for Windows, including Word, Excel, and Outlook.
• Ability to use software to design calendars and signs.
• Ability to use software for menu planning, recipe generation, and meal tracking.
• Ability to use the Internet.
• Ability to use point of sale (POS) system.

· Competencies:

• Ability to operate a car/truck and maintain a valid driver’s license.
• Ability to operate general office equipment.
• Ability to operate all kitchen equipment.
• Ability to provide dining services to elderly that meet or exceed hospitality and service standards.
• Ability to effectively supervise associates with a positive end result.
• Ability to effectively communicate with Residents, family members, guests, vendors, other department heads, and regulatory agencies.
• Ability to control departmental expenses according to budgetary guidelines.

PHYSICAL REQUIREMENTS

· Prolonged periods of standing and working in a kitchen.

· Exposure to extreme heat, steam, and cold present in a kitchen environment.

· Must be able to lift up to 25 pounds at times.

· Must be able to work late nights and unpredictable hours.