Dining Room & Catering Manager

Join Our Team at La Posada at Pusch Ridge!

Be a part of something new and exceptional at La Posada at Pusch Ridge-a brand-new upscale retirement community in beautiful Oro Valley, AZ! We are currently seeking a full-time Dining Room & Catering Manager to lead our elegant Independent Living dining experience and oversee top-tier catering services across our campus.

Please note: This role primarily follows a mid-to-closing shift schedule, so flexibility is essential.

Why Join La Posada at Pusch Ridge?

At La Posada at Pusch Ridge, we foster a rewarding and inspiring work environment where employees feel valued and supported. We offer:

• Competitive pay
• Paid Time Off (PTO)
• 401(k) with company match
• Excellent health insurance
• Mileage incentive program for employees commuting over 15 miles

Position Summary

Plan, direct, or coordinate activities of an organization or depart. Ensures that residents and guests have a quality dining experience in the Independent Living Dining Rooms that meets or exceeds La Posada standards of excellence. Assure a high standard of professionalism, hospitality and service in staff and operation of dining rooms. Schedules, manages, trains and develops Independent Living Dining Room staff or oversees these functions through other staff. Will coordinate, direct and continually improve training for all front of house staff for Dining Services. Manage dining rooms within budgetary guidelines. Provides support and supervises and assists with the provision of servers and for all catered events. Collaborates with Director and other supervisors in the effective and efficient operation of all dining venues on campus that serve food and beverages.  

Essential Functions

Training (for all independent living dining rooms)

Develop documented training programs and methods to deliver the training.  Provide tools and techniques for ongoing coaching and ways to evaluate the effectiveness of the training with regard to customer service quality, relationship building and operational effectiveness.  Documentation and continuous improvement will be a part of the program.  Training topics will include but not be limited to:

• Proper table settings and set-ups
• Table service and etiquette
• Knowledge of All Menu items and offerings
• Menu Training and Testing for Servers
• Table Service Training
• Performance of side jobs
• POS and resident tracking
• Personal appearance
• Food Safety Training for FOH Staff
• Sanitation follow up in a timely manner
• Dining room overall appearance
• Dining Room/Café, Catering Opening/Closing Procedures
• Food Handling Knowledge

Staffing (for all independent dining rooms)

• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Oversee scheduling of staff hours and duty assignments in dining room sections to ensure effective and efficient high quality service and reasonable distribution of workload.
• Manage and direct all aspects of special functions assigned by Catering Manager or other designated personnel to ensure setup is completed in a timely manner. Ensure appropriate staff is scheduled for events in coordination with the Catering Manager and is knowledgeable of the details of the event.
• Ensure that staff is working effectively and efficiently at all times and is aware of the work procedures, guidelines and rules that are to be followed to provide a quality dining experience for residents and guests.
• Coordinate, manage and oversee the performance evaluation and improvement process for all front of the house staff.
• Uniformly enforce all work procedures, policies, guidelines and rules for front of the house staff and provide coaching and development opportunities and corrective action as needed.
• Establish standards for personnel performance and customer service.
• Approves timecards, and fills out location allocation report on a bi-weekly basis.

Operations (for all independent dining rooms)

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Greet guests, escort them to their seats, and present them with menus and wine lists when host or server is unavailable or otherwise occupied.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Ordering and purchase equipment and supplies.
• Compile and rectify the billing for residents with regards to meal credits and total number of meals served in the dining locations for independent living.
• Responsible for the operation of the dining area, including accountability of job tasks, opening and closing checklist and side jobs are completed on a daily basis.
• Evenings, Holidays and or Weekend work is required. Extended hours and irregular shifts may be required.
• Due to changes and modifications in the job from time to time, we require team members to be flexible and assume other responsibilities assigned by management as management sees the necessity; some assignments may not be listed in this job description at the time.

Competencies

• Professional and Courteous Communication - Ability to communicate professionally and courteously with residents, patients, guests, and family members.
• Communication, Oral - Ability to communicate effectively with others using the spoken word.
• Communication, Written - Ability to communicate in writing clearly and concisely.
  Project Management - Experience in general areas of organizational planning and social functions.
• Safety Awareness - Follows all Infection Control practices, including handwashing techniques, standard precautions, isolation precautions, and safety precautions.
• Decision Making - Ability to make critical decisions while following company procedures.
  Delegating Responsibility - Ability to allocate authority and/or task responsibility to appropriate people.
• Detail Oriented - Ability to pay attention to the minute details of a project or task.
• Teamwork-Work effectively with all others at varying levels.
• Collaboration-Work together in a cooperative and supportive manner to achieve common goals and ensure quality.
• Ethical - Ability to demonstrate conduct conforming to a set of values and accepted standards.
• Honesty / Integrity - Ability to be truthful and be seen as credible in the workplace.
• Judgment - The ability to formulate a sound decision using the available information.
  Management Skills - Ability to organize and direct oneself and effectively supervise others.
• Organized - Possessing the trait of being organized or following a systematic method of performing a task.
• Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.

Skills and Abilities

Education: Associates degree in food service, culinary arts of related field of equivalent work experience.

Experience: Minimum of two years experience in dining services management or any combination of education and experience that provides the equivalent background needed to effectively perform the job as determined by Human Resources.

Computer Skills: Experience with POS, word processing, spreadsheets, scheduling and email.