Lead Server

Plymouth Harbor; Sarasota (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

Plymouth Harbor is seeking a Dining Supervisor to assist the Dining Manager AL/MC in all food services for our Assisted Living facility. You will supervise dining staff, coordinate service, and ensure residents receive meals per their diet orders.

Responsibilities include menu printing, POS entry, inventory control, QA audits, staff orientation, and collaboration with Health Services and the Dietician to ensure safe, high‑quality dining experiences for residents.

Qualifications

• Minimum high school diploma or equivalent.
• Formal culinary educational training at a recognized school or university preferred.

Responsibilities

• Print and ensure menus are available.
• Enter/edit food items in the POS system.
• Manage the POS computer system and train staff to use it.
• Maintain daily meal count records and related charges.
• Maintain inventory in the Starr pantry.

Skills

Leadership

Staff training

POS system

Inventory management

Quality assurance

Front/back of house communication

Education

High school diploma

Culinary training preferred

Tools

POS system

Job description

Plymouth Harbor is a beautiful, waterfront community where 500+ people live and work. You can be part of the important and highly-valued team that keeps it safe.

Work Schedule: Various shifts including weekends

The Dining Supervisor is responsible for assisting the Dining Manager AL/MC in all food services and managing all associated staff with dining service-related responsibilities within the Assisted Living facility.

Duties/Responsibilities

• Ensure that all menus are printed and available as required.
• Enter/edit food items in the POS system.
• Manage the point of sale (POS) computer system and ensure that staff is trained appropriately to utilize it.
• Maintain appropriate records on a daily basis for meal counts, and any necessary ancillary charges.
• Facilitate maintaining appropriate inventory in the Starr pantry.

Staff Management

• Assist the Manager in managing all dining services staff and make assignments appropriate to the skill level of the team member.
• Ensure that the appropriate number of staff is scheduled to meet the needs of the residents, including planning for special events.
• Provide appropriate orientation and training for all team members in collaboration with the Dining Manager and Administrator of Assisted Living.

Dining Services Management

• Work in coordination with the Manager, Director of Dining Services/Executive Chef and Operations Manager to maintain appropriate inventory levels for all small wares and tabletop items necessary for meal service, room service, banquets, and take-out service.
• Conduct quality assurance audits of all dining room areas at least daily to review staff work assignments.
• Assist with greeting and seating of residents during meal service as needed.
• Ensure that residents are served the proper menu items for their assigned diet orders.
• Meet with residents throughout meal service to ensure satisfaction.
• Coordinate service in all dining areas during mealtimes and assist food servers as necessary to ensure the highest level of service is being provided, including the Atrium, Lido and Ringling.
• Conduct pre-service “line up” with service staff.
• Ensure effective communications between the front and back of the house.
• Ensure that dining room staff complete all required opening and closing side work responsibilities.
• Coordinate with Health Services to provide appropriate nutrition and hydration throughout the day.
• Collaborate with the Dietician as required by law and resident needs, as requested.

Sanitation

• Adhere to all sanitation and food handling protocols.
• Ensure that dining room and all associated service areas are kept tidy, clean, and free of dirt and dust.
• Facilitate inspections with county and state government as required by law.

Safety

• Administer the planned program, monitoring for unsafe practices and correct them with individuals.
• Report all accidents as required by law and facility policy.
• Obtain emergency medical aid when necessary.
• Include safety inspection as a part of the daily inspection for sanitation and housekeeping.
• Ensure department participation in required facility drills.

QUALIFICATIONS

• Minimum high school diploma or equivalent. Formal culinary educational training at a recognized school or university preferred.

Experience

• Comprehensive experience in dietary and/or dining services operations in a long-term setting.