Dining Room Manager - Full Time

Essential Functions

Training (for all assisted 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
• Menu offerings
• Performance of side jobs
• POS and resident tracking
• Personal appearance
• Food safety
• Sanitation
• Dining room overall appearance

Staffing (for all assisted living 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.
• Order 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.

Reasonable Accommodations Statement

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions. 

 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

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.