Hebrew SeniorLife

Dining Room Manager

US-MA-Revere
Job ID
2017-1976
Category
Culinary

Overview

The Dining Room Manager works closely with and under the direction of the Director of Dining Services to provide an outstanding resident dining experience. He/She will direct and supervise the overall operation of the serving and dining rooms, instruct and supervise all dining room personnel, and ensure a clean, safe, and friendly work environment. 

Responsibilities

  • Supervision of all Dining Room wait staff and the overall cleanliness of the dining facilities and equipment.
  • Work closely with the Head Chef/director. Confer daily to review menus, possible changes, and special needs for the day and/or additional guests.
  • Orient and train dining room staff and provide brief orientation for all wait staff to dining room procedures. 
  • Support and grow an environment of “respect” and “community”
  • Assure that the Dining Room Wait Staff are clean and neat in appearance at all times.  Stress sanitation & cleanliness by following Health Dept rules & policies.
  • Assign wait staff to work areas. Create weekly rotation schedules.
  • Post a copy of the menu in the serving room for each week.
  • Daily and weekly duties should be assigned and posted.
  • Serve as a mentor for the wait staff.  Be available to listen to their problems and concerns.  Utilize the Head Chef/ Director, and other experienced staff as resources.
  • Inspect the Dining Room before and after meals for cleanliness and preparedness.
  • Develop and maintain a floating par stock of everyday service items for the service staff.
  • Provide or know where the supplies for the next day’s service can be located. 
  • Inform the Head Chef/director, of inventory shortages in a timely manner.  This is very IMPORTANT.  If the last case of an item is opened, let the Head Chef know.
  • Stress SANITATION, SAFETY, PRESENTATION & HOSPITALITY AT ALL TIMES.
  • Help organize your department’s participation in the major events of the senior living complex.
  • Be open to accepting other duties that may be assigned by the Head Chef/Director.
  • Set the example for your staff by maintaining an upbeat, positive, and helpful attitude.
  • Keep the Head Chef/Director informed about the operation/issues concerning the Dining Room.
  • Ability to solve practical problems and deal with a variety of concrete variables in situation where only limited standardization exists.
  • Make sure that customers are served properly and in a timely manner.
  • Provide solution and or follow up to unpleasant incidents that affect our customers and staff.
  • Maintain a daily work journal.
  • Refer to other managing staff for assistance/help.

Qualifications

  • A dining room supervisor must have calm and cordial character
  • Excellent communication skills and good manners
  • Should be firm with the kitchen crew but polite with customers
  • Great problem solving skills, and ability to think on your feet
  • Must be able to handle any unpleasant incidents in the dining room and keep the customer happy

Education & Qualifications

  • 2 – 3 year experience in food service and hospitality management is prerequisite.
  • Many at time people begin from the entry level point and rise up the ranks. Therefore experience is also required.
  • A high school diploma is required
  • Strong computer skills

 

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