Senior Living Dining Manager: Elevate Guest Experience

Experience Senior Living; Angel Run (FL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Full benefits package

401k with employer matching

Paid holidays

PTO 20 days

Job summary

Experience Senior Living is seeking a Restaurant Manager to lead our dining team and ensure a high-end, resident-focused dining experience. You will supervise front-of-house operations, coordinate scheduling, train staff, manage budgets, and collaborate with the Executive Chef on menus and events.

Candidates should have 3–5 years of dining-room or restaurant wait staff experience, prior leadership, knowledge of food safety, and availability for weekends, evenings, and holidays.

Qualifications

• Three to five years dining room or restaurant wait staff experience.
• Previous management or team leadership experience.
• Working knowledge of basic kitchen operations and food safety standards.
• Ability to work varied schedules including weekends, evenings, and holidays.

Responsibilities

• Provide high level of customer service and promote a fine dining atmosphere.
• Interviews, coaches, trains, develops, and helps hire new dining room team members.
• Coordinates scheduling for all front of the house team members.
• Collaborates with Executive Chef on systems, software and programs to ensure compliance in operations.
• Assists with purchasing food in Executive Chef's absence.
• Manages POS functions through eMenu Choice software.
• Coordinate and lead all special events, and sales & marketing events and appropriately staff for these events.
• Establishes a connection to new residents ensuring satisfaction with meal service.

Skills

Customer service

Team leadership

Scheduling

Budget management

Problem solving

Education

High School Diploma or GED

Tools

Microsoft Office

Job description

Experience Senior Living is seeking a Restaurant Manager to lead our dining team and ensure a high-end, resident-focused dining experience. You will supervise front-of-house operations, coordinate scheduling, train staff, manage budgets, and collaborate with the Executive Chef on menus and events.

Candidates should have 3–5 years of dining-room or restaurant wait staff experience, prior leadership, knowledge of food safety, and availability for weekends, evenings, and holidays.