What are the responsibilities and job description for the Culinary General Manager - Immanuel position at Immanuel?
Overview:
Immanuel's benefits package includes:
The overall purpose of the General Manager is to oversee the daily operations of all dining venues in an Immanuel community both Front and Back of House. The primary responsibilities of this role include managing and coaching employees, driving financial performance, overseeing food safety, food compliance and ensuring the highest level of resident, guest and employee satisfaction. Supports and lives out Immanuel’s Mission and CHRIST Promises.
Responsibilities:
Key Responsibilities and Duties of the Job
Operational Management
Inventory & Budgeting
Customer Service
Meal Preparation
Other
Qualifications:
Immanuel is seeking a Culinary General Manager to work on our Immanuel Omaha campus. This position comes with a competitive compensation and benefits package.
Immanuel's benefits package includes:
Medical, dental, and vision
PTO - accruing from day one of employment
2 Floating Holidays per year
401K with matching
Education program - up to $5,250 per year for education reimbursement
Plus many more benefits!
The overall purpose of the General Manager is to oversee the daily operations of all dining venues in an Immanuel community both Front and Back of House. The primary responsibilities of this role include managing and coaching employees, driving financial performance, overseeing food safety, food compliance and ensuring the highest level of resident, guest and employee satisfaction. Supports and lives out Immanuel’s Mission and CHRIST Promises.
Key Areas
Key Responsibilities and Duties of the Job
Operational Management
Ensures the assigned Community maintains budgetary compliance for Back of House (BOH) and Front of House (FOH).- Responsible for all alcohol and bar management.
- Completes FOH service wares inventory.
- Linen management.
- Ensures all catering orders are properly executed.
- Attends and participates in operational leadership meetings.
- Manages BOH and FOH staff to maintain brand standards.
- Ensures all BOH and FOH staff adhere to safety and sanitation compliance.
- Facilitates stand-up collaboration with BOH staff.
- Manages the Point of Sale system:
- Closure/reconcile of credit cards
- Catering charges
- End of month billing and reconciling
- Training
- Manages uniform expectations of BOH and FOH staff.
- Facilitates frequent and effective communication between BOH and FOH staff.
- Ensures standards, policies and procedures are adhered to by BOH and FOH staff.
- Understands and executes regulatory compliance for Assisted Living, Long Term Care and Memory Support.
- Changes and updates BOH and FOH standards as needed.
- Maintains a high standard of cleanliness in all dining venues.
- Delegates server sections.
Inventory & Budgeting
Orders food, cleaning chemicals, and supplies.- Monitors and maintains budget for food services within the community and department.
- Provides annual recommendations and input for capital budget items for the community.
Personnel Management
Trains and works with kitchen and dining staff to ensure quality standards are met or exceeded.- Coaches, counsels, and evaluates employees on their performance.
- Substitutes for daytime servers, night time servers, and cooks as necessary.
- Provides leadership to all BOH and FOH staff and is responsible for the recruitment, retention, coaching and performance management of BOH and FOH staff.
- Creates staff schedules utilizing scheduling software.
Customer Service
Communicates and listens to residents’ concerns, wants, likes, and dislikes to ensure a high degree of resident satisfaction.- Monitors, reports, and takes corrective action regarding resident complaints.
- Attends and leads resident and food committee meetings.
- Develops action plans to address resident concerns.
- Coordinates with community managers to plan and host special events.
- Collaborates with FOH staff to ensure the highest level of customer service for residents.
- Consults with the Corporate Executive Chef for recommendations and re-direction about food service issues.
- Ensures guest satisfaction and expectations are met or exceeded.
- Handles all guest reservations.
- Reconciles customer complaints and concerns.
- Ensure service is properly executed and service flow is maintained.
- Executes celebratory meals.
Meal Preparation
Assures safe methods are adhered to by staff in the kitchen.- Ensures compliance with safety and service standards according to Immanuel’s standards, DHHS Food code, and assisted living regulations.
- Assures all recipes are followed.
Other
Performs other duties as assigned or requested.
Education-
- Associate’s degree in Culinary Arts or trade/ vocational school degree in Culinary Arts is required.
- Advanced certification or degree in Culinary Arts is desirable.
- Equivalent years of experience may substitute for education requirement.
Experience-
- Three (3) years of experience as a chef is required, with executive chef experience preferred.
- One (1) year of managerial experience is required.
- Equivalent years of education may substitute for experience requirement.
Other Requirements –
- CPR/AED certification is required.
- Serve Safe certification is required.
- Food Handler certificate is preferred.
KSA- Knowledge Skills and Abilities-
- Knowledge and application of sanitation, foodborne illness, and cross-contamination policies and procedures.
- Knowledge of food code and DHHS assisted living standards and regulations related to food service production.
- Knowledge of budgeting principles.
- Skills in verbally communicating with others in a compassionate and professional manner, including residents and their families.
- Skills in hiring, training, and managing kitchen services employees.
- Ability to learn, understand, and comply with food code rules and regulations, and DHHS rules and regulations for dietary programming in assisted living.
- Ability to cordially serve seniors, show compassion, listen, and be respectful of residents’ needs
- Ability to flexibly adjust to changing work tasks.
- Ability to be patient with residents and employees.
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