Dining Services Manager- Full Time

Dining Services Manager

PHV Dining Services

Porter Hills Village

Status: Full-time, 40 hours per week
FLSA: Exempt
Shift: Must be flexible to work between the hours of 6:00am-8:00pm.
This position will require weekends, as part of the Leadership weekend rotation schedule.    

Salary- $55,000 to $60,000 annually

The Team Members of Brio Living Services provide a unique and personal experience to each of our residents, while focusing on quality treatment and comfort.

Join our team of compassionate and skilled staff and love what you do every day!

Benefits: Comprehensive Medical Insurance options for staff that work 30-40 hours/week, *Paid Birthday and Holidays, * Paid Vacation time, Retirement Savings Plan Opportunity, Wellness Reimbursement and Incentives, Tuition Reimbursement and Scholarship program, Uniform Allowance (for specific frontline Team Member positions), Discounted Team Member dining options on-site, annual increase, plus more!

DailyPay-Work Today, Get Paid Tomorrow!

Job Summary

The Dining Services Hospitality Manager, under the supervision of the Director of Dining Services, is responsible for managing the food service operations and ensuring that policies and procedures meet all federal and state requirements for one of the following areas:

• Hospitality Services: retail venues (employee dining, Garden Café, Coffee Cart), Independent Living residents, Neighborhood Dining and catering events
• Main Dining Room serving our Enhanced and Catered Living, serving our Assisted Living residents the Assisted Living area
• The Health & Rehabilitation Center

Primary Responsibilities
• Assist the Director of Dining Services and Chef Manager in effectively leading the dining services team.
• Monitor the daily operation of front of assigned area
• Ensure excellent customer service, respond to customer preferences and complaints.
• Monitor the daily operations of food preparation, quality, and presentation.
• Plan and budget for future meals and events, in collaboration with the Chef Manager and Director of Dining Services.
• Maintain required records, including food production, inventory, income/expense, meal counts and personnel records.
• On a continual basis trains and guides staff in department policies, procedures, and sanitary practices to ensure state/federal guidelines are maintained.
• Responsible for continuous improvement in the department and operation is a daily goal, focusing on but not limited to food quality, customer service, sanitation and operational excellence.
• Manage staff and interview prospective employees, and partner with Human Resources office to on-board new employees.
• Assist in developing and maintaining written job description and performance evaluations for dining staff.
• Maintain Sanitation Standards. Ensuring that the dining department meets sanitation standards as set by the Director of Dining Services and local regulatory bodies.
•Manage catering events including but not limited to; organizing, planning, setting up & break down of event, training catering staff, and execution of the full event.
•Conduct staff meetings, create agendas and training material as needed and demonstrate customer service skills while mentoring staff.
•Manage, create and implement department systems and processes for front of the house as needed in collaboration with the Director of Dining Services.
• Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc.

Skills and Knowledge

• Able to read, write, speak, and understand the English language.
• Possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• Function independently and have flexibility, personal integrity, and the ability to work effectively with older adults, personnel, and support organizations
• Ability to design and implement appropriate and meaningful programming

Core Competencies 

•      Know, teach and live out the Mission, Guiding Beliefs of UMRC & Porter Hills.

•      Manage from a position of compassion, passion and servitude.

•      Customer Service is key to relationships within and outside the organization.   Make this a program achievement.

Every effort has been made to make your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position. 
 

Required Qualifications
1)  High School Diploma or GED required
2) Minimum of three (3) years of progressive experience in a restaurant or long-term care dining services department as a supervisor or manager.
3) Minimum of five (5) years of experience in food service. Willing to consider a combination of advanced education and work experience.

Desired Qualifications
4) Hotel, fine dining restaurant or country club culinary experience
5) ServSafe Certified
6) Certified Dietary Manager
7) Culinary and/or Catering experience

ACCESIBILITY SUPPORT

Brio Living Services is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to disability, please contact us at loveyourcareer@mybrio.org. 

BRIO LIVING SERVICES IS AN EQUAL OPPORTUNITY EMPLOYER

Brio Living Services provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or genetics in accordance with applicable federal, state and local laws.