Dining Room Manager

Shannondell-At-Valley-Forge; Lower Providence Township (PA); On-site; USD 42,000 - 60,000; Full time

Job summary

Shannondell-At-Valley-Forge in Pennsylvania seeks a Dining Room Manager to oversee day-to-day operations of Meadows Dining Rooms, lead Servers and Lead Servers, and ensure quality service. Under supervision of Dining General Manager, you will hire, train, schedule, and evaluate front-of-house staff, manage dietary options and MealTracker accuracy, and uphold sanitation and safety standards.

You will also assist with special events, ensure tool availability, and maintain positive relations with

Qualifications

• Ability to manage day-to-day dining room operations and staff.
• Experience interviewing, hiring, training, and evaluating staff.
• Strong communication and customer service skills.

Responsibilities

• Manage day-to-day functions of dining rooms and supervise servers.
• Interview, hire, orient, and train front of house staff.
• Schedule, assign work, and evaluate staff; discipline when needed.
• Oversee resident meal selections and dietary options in MealTracker.
• Ensure opening and closing procedures are followed.
• Train staff in service styles (banquet, table-side, family style).
• Collaborate with other departments and maintain sanitation standards.
• Cover server roles when needed.
• Set up, service, and breakdown of special events.

Skills

Staff management

Customer service

Communication skills

Operational planning

Education

Bachelor's degree or equivalent

Certified Dietary Manager

Tools

Microsoft Office (Word, Excel, Access)

Telephone equipment

Job description

JOB TITLE

Dining Room Manager

SUMMARY

Under the supervision of the Dining General Manager, The Dining Room Manager is to manage the day-to-day functions of the Lead Servers & Servers assigned to the Meadows Dining Rooms.

ESSENTIAL DUTIES AND RESPONSIBILITIES

This summarizes the major essential duties and responsibilities regularly performed and normally assigned to this position. Listed below are the duties in descending order of importance and are as clear and specific as possible. Other duties may be assigned. It also may be necessary to assist in the evacuation of residents during emergency situations.

• Makes self available, in person, in all dining rooms on a rotating basis and understands the needs of each dining room and adjusts staffing / assignments to manage those needs.
• Promotes and supports decisions of the Dining Services Management Team.
• Ensures all customers are interacted with in a professional manner at all times.
• Handles customer suggestions and service opportunities in a positive, solution-oriented manner and trains dining staff to always do the same.
• Responsible for interviewing, hiring, orienting, and training all front of the house dining staff.
• Responsible for scheduling, work assignments, evaluations and when necessary, disciplining assigned Dining Services staff members.
• Responsible for resident selections / profile maintenance within the MealTracker system.
• Has a thorough understanding of diet options and ensures that processes for meal delivery is followed to minimize meal service/delivery issues.
• Ensures proper opening and closing procedures are followed.
• Ensures staff is provided with the necessary tools and materials to perform daily tasks.
• Responsible for performing sanitation/service audits as required and associated follow up regarding same.
• Fills in as a server or any other dining related position when needed.
• Maintains positive working relations between dining staff and other departments.
• Ensures that proper standards of attire for staff are upheld and addresses any concern in this area at the time of the concern.
• Assists with the set up, service and breakdown of special functions as needed.

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/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

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 employees 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 percent.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in, written, oral, diagram, or schedule form.

COMPUTER SKILLS

Proficiency with Microsoft Office software (Word, Excel, Access, etc.). Familiar with telephone equipment and other various office equipment.

CERTIFICATES, LICENSES, REGISTRATIONS

Certified Dietary Manager. Must have and maintain a valid PA state driver’s license, maintain automobile insurance coverage and have access to an automobile.

OTHER SKILLS AND ABILITIES

Must be familiar with styles of service (banquet, table-side, family style, etc.). Must be trained as a Hostess and Server. Must be familiar in scheduling, training, evaluating and interviewing of personnel.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand, walk, use hands to fingers, talk and hear, reach with hands and arms, twist from side to side and bend at the knees. The employee may occasionally lift and/or move up to 50 lbs. Employee must be able to push 200 lbs. on a cart with casters. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will work in a clean, well-lighted and well-ventilated kitchen, dining rooms, and office setting. The noise level in the work environment ranges from quiet (private office) to moderate (ex: business office with computers and office equipment, light traffic) to loud (kitchen equipment and machinery).

OTHER WORK REQUIREMENTS

Must possess and exhibit a strong positive attitude toward customer service and have a genuine interest in geriatric care and uphold the philosophy of the community. Must be able to motivate while maintaining a good working relationship with staff and residents. Must uphold the utmost attention to the cleanliness and detail towards sanitation in food service. Must always strive to do the best job possible, to be creative, and to work towards accomplishing the facility goals. Must have supervised a minimal staff of ten people for at least one continuous year.