Dining Room Manager 2

JOB SUMMARY

Assumes responsibility for service in all dining areas. Coordinates and Manages staff to ensure efficiency and adherence to established standards. Assumes responsibility for the smooth execution of catered events; serves as the coordinator and principal contact. Assumes responsibilities for the dining room and other areas as directed in the absence of the director. Is also responsible for maintaining and building customer relations with residents, families, staff and guests.

ESSENTIAL FUNCTIONS

Client, Resident, and Guest Relations

• Demonstrates a strong focus on guest satisfaction.
• Develops and maintains good working relationships with all staff members.
• Continuously measures resident satisfaction and quality outcomes and seeks improvement.
• Builds and maintains excellent resident relations by greeting residents by name, listening and acting on resident requests, developing and offering special theme meals, helping to make holidays specials, and getting to know residents families and sponsors.
• Evaluates resident and guest suggestions and implements changes as needed.
• Is present in dining room daily to assess resident and guest satisfaction.

Financial Results

• Assists the Director of Dining Services in managing within budget, which includes recording daily meal counts, preparing weekly sales and cost reports, controlling cost.
• Monitors food waste in the dining room and reports finding to Director.

Operational Execution

• Manages and monitors the dining process. Makes any necessary change to meet customer needs and improve efficiency.
• Assists other team members in the development of menus. Evaluates and recommends menu formats and printing presentations.
• Directs and trains hosts and hostesses in the organization and service aspects of the dining rooms and catered events.
• Institutes programs for orientation and training of waitstaff to ensure job competence and adherence to service standards.
• Communicates to staff regularly, both formally and informally; holds team meetings weekly to ensure staff awareness of dining room and catering activities.
• Enforces safety standards with employees. Ensures safety problems are corrected to prevent staff injuries.
• Ensures sanitation standards are enforced. Develops and implements routine cleaning procedures for dining room and service pantry areas.
• Serves as coordinator for catered events. Meets with individuals to plan and execute events in conjunction with the Director of Dining Services and other team members.
• Participates with activities departments to carefully plan and execute resident special functions and holiday events.
• Serves on quality improvement teams as requested by the Director.
• Participates in any in-service programs, as required.
• Adheres to all facility policies and procedures.
• May work rotating weekends and evenings to ensure the delivery of high quality meals and customer service to resident during meal periods.
• Ensures security of storage areas, computer equipment, personnel records, cash on hand and other private protected information.
• Attends required meetings, training sessions and facility meetings as needed.

Human Resource Practices

• Adheres to the human resource policies and procedures of the facility. Treats employees with fairness and respect.
• Participates in the hiring, orientation training, appraisal and discipline of service team members.
• Works with management team to ensure a positive work environment and a clear understanding of HR policies and procedures.
• Works with management team to maintain staff productivity, engagement and morale.
• Serves as a role model for team members by maintaining standards for appearance, dress, attendance, and professional behavior.
• Maintains a plan for self-development and professional growth.
• Ensures that team members are trained and competent to perform job duties.
• Communicates with team members regularly both formally and informally, holds team meetings weekly and may hold pre-service meetings daily.
• Maintains confidentiality of resident and staff records according to HIPAA guidelines.

Qualifications:

• 2 years’ progressive supervisory or management experience in hospitality services and catering.
• Strong planning and organizational abilities.
• Strong interpersonal, communication and team management skills.
• Proficiency in Microsoft software programs.
• Ability to organize workloads and meet time deadlines.
• Associate degree in culinary or hospitality related field preferred.

Physical Demands and Working Conditions

• Lifting objects up to 30 lbs.
• Bending, reaching and grasping
• Walking short distances
• Exposure to high noise levels
• Exposure to high heat and humidity levels
• Standing for long periods on hard surfaces.
• Use of writing implements, keyboards, telephones.

Job Hazards include:

• Burns, cuts, slips, falls and back sprains.

About Elior NA

Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 18,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Do you have what it takes to be a part of the company that is, “Small enough to care…and…Big enough to make a difference”?

View video about Elior North America here

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.