Dining Room Manager

Tjm Property Management; Florida; On-site; USD 22,000 - 25,000; Full time

Job summary

Bayside Terrace Senior Living LLC in Pinellas Park, FL is seeking a Dining Room Supervisor to oversee resident dining services and staff. You will plan dining operations, ensure high standards of food presentation and nutrition, and enforce company policies and wage/hour laws.

The role involves hiring and coaching staff, managing dining reservations, and maintaining ambiance and service quality in the dining room, under the direction of the Food and Dining Director.

Qualifications

• Experience supervising food service in healthcare settings.
• Ability to train staff to meet high food preparation standards.
• Knowledge of company policies and wage/hour laws.
• Education: High school diploma or GED preferred.

Responsibilities

• Supervise and coordinate resident dining services.
• Plan, organize, direct, and control dining room activities.
• Ensure compliance with federal, state, and local standards and regulations.
• Hire, counsel, and terminate dining staff as needed.
• Maintain dining room ambience and service quality.
• Schedule reservations and coordinate events with the Dining Director.

Skills

Staff supervision

Food preparation

Policy compliance

Education

High school diploma or GED

Tools

Microsoft Word

Excel

Time-keeping software

Email systems

Job description

Dining Room Supervisor

Job Location: Bayside Terrace Senior Living LLC – Pinellas Park, FL 33782

Salary Range: $16.00 – $18.00 per hour

Shift: Swing – Saturday to Wednesday, 10:30am to 7:00pm

Key Skills

• Responsible for the supervision and preparation of food that meets both the tastes and nutritional needs of the residents.
• Training employees to meet and or exceed the very high standard of food preparation.
• Working in accordance with the Company policy and in compliance with State and Federal wage and hour laws.

Responsibilities

The duties and responsibilities of the Dining Room Supervisor include all aspects of the Dining Room. The Supervisor supervises and coordinates employees engaged in resident food services, plans, organizes, directs, and controls the activities of the food service department to provide food services as prescribed by professional standards. The Supervisor ensures all services are in accordance with Federal, State, and local standards, guidelines, regulations, policies, and procedures. The Supervisor is delegated responsibility for carrying out assigned duties by the Food and Dining Director and manages servers in the Dining Department, spending at least 50% of the time performing exempt work. The role also involves employee hiring, counseling, termination, and monitoring legal compliance measures within the department.

• Identifying current and future patron service requirements by establishing personal contact and rapport with residents and other persons to understand service requirements.
• Developing operational guidelines by initiating, coordinating, and enforcing program, operational, and personnel policies and procedures.
• Establishing reservation systems by planning use of tables, allocating stations, and determining staffing requirements.
• Fulfilling dining reservation schedule by assigning and scheduling staff and following up on work results.
• Maintaining dining room staff by training employees.
• Preparing dining room staff by introducing menus and teaching food presentation techniques.
• Giving instruction in etiquette and serving techniques.
• Coaching, counseling, and disciplining employees to maintain job results.
• Planning, monitoring, and appraising job results.
• Scheduling patrons by recording dinner reservations and arranging with Food and Dining Director for special events.
• Developing and maintaining a good working relationship between the dining room and kitchen staff.
• Maintaining dining room ambience by inspecting and monitoring serving stations, table linens, seating plans, and lighting.
• Enforcing alcohol‑control practices.
• Maintaining sanitation procedures, rules, and regulations.
• Protecting dining room assets by adhering to security policies and procedures.
• Preparing reports for facility management by identifying patron service requirements, observing and recording patron reactions to meals, beverages, and restaurant environment.
• Maintaining professional and technical knowledge by attending educational workshops, receiving professional publications, and establishing professional networks.
• Performing all other duties as assigned by the Dining Room Manager and Food and Dining Administrator.

Qualifications

• Minimum of six months experience in food service and managerial capacity in a hospital, skilled nursing care facility, or other related medical facility.
• Working knowledge of Microsoft Word, Excel, time‑keeping software systems, and e‑mail systems.
• Ability to assist the Dining Room Manager with specific tasks.

Education Required

Preferred minimum educational background of a high school diploma or GED equivalency.

Equipment, Materials, Machines, and/or Tools Used

• Forms (e.g., Dietary assessment, etc.)
• Computer
• Telephone
• Calculator
• Miscellaneous kitchen equipment and supplies
• Miscellaneous office supplies and paper