Dining Room Manager

Description:

PURPOSE/SUMMARY

The Dining Room Manager EL/IL leads daily front-of-house dining operations for Enriched Living, with primary focus on assisted living dining and additional support for Inspired Living memory care as assigned. This role works closely with the Director of Food & Beverage, Executive Chef, Wellness, Life Enrichment and community leadership to deliver a safe, polished, consistent and resident-centered dining experience that protects dignity, preferences, diet needs and Holbrook hospitality standards.

RESPONSIBILITIES

Lead the EL dining room team with visible floor presence, calm leadership, professional communication and clear service expectations before, during and after each meal period.

Support IL memory care dining as assigned, using patience, dignity, cueing support, resident familiarity and a calm hospitality approach appropriate to residents with changing needs.

Anticipate resident needs, learn resident preferences and ensure service consistently meets or exceeds Holbrook hospitality, resident rights and confidentiality standards.

Manage dining room setup, ambiance, table standards, floor cleanliness, service flow, adaptive service needs, station readiness and closing condition.

Conduct pre-shift meetings to review menus, features, allergens, texture-modified needs, diet communication, resident preferences, service assignments, events and operational priorities.

Partner with culinary leadership, Wellness, nursing, Life Enrichment and community leadership to support accurate diet communication, resident accommodations, hospitality programming and service recovery.

Coach, train and hold servers, food runners and support staff accountable to service standards, side work, attendance, grooming, resident dignity, communication and safe dining practices.

Use TOAST and service tools where applicable to support accurate orders, resident charges, meal tracking, revenue capture, issue resolution and timely communication with leadership.

Monitor ICON dining feedback, resident comments, food committee feedback and family concerns when assigned; communicate trends and corrective action to leadership.

Partner with culinary leadership to ensure menu knowledge, proper timing, allergy awareness, tray/table accuracy, plate presentation, temperature standards and diet-sensitive service are maintained.

Assist with schedules, onboarding, training checklists, payroll review, inventory, ordering, dining supplies and operating checklists as assigned by the Director of Food & Beverage.

Support resident functions, family meals, holiday meals, special programming, food committee needs and community events with organized planning and polished execution.

Address resident, family and guest concerns quickly and professionally; document and escalate recurring, serious, care-related or compliance-related concerns to leadership.

QUALIFICATIONS

High school diploma required; hospitality, culinary, senior living or food service degree preferred.

Minimum 2 years of restaurant, hotel, club, senior living, healthcare dining or hospitality service experience required; supervisory experience preferred.

POS experience required; TOAST experience preferred.

Strong professional communication skills with residents, families, guests, employees, Wellness partners and leadership.

Ability to coach, train, schedule, delegate and hold a team accountable in a constructive, resident-centered manner.

Strong attention to detail, service recovery skills, time management, follow-through and sensitivity to the needs of assisted living and memory care residents.

ServSafe, Food Handler and/or alcohol service certification preferred or required by local regulation.

Ability to work nights, weekends and holidays as business needs dictate.

COMPETENCIES

Building Trust

Collaboration

Communication

Delivering Results

Problem Solving

Taking Initiative

Service to Others / Resident and Guest Focus

Personal Accountability

PHYSICAL DEMANDS/REQUIREMENTS

Must be able to walk, sit, stand, reach, bend and stoop frequently.

Must be able to lift, carry, push and pull up to 50 lbs. as business needs require.

Must be able to work flexible schedules, including days, evenings, weekends, holidays and special events as business needs dictate.

Compensation details: 24-27 Hourly Wage

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