Temporary Restaurant Manager

Position Summary NewBridge on the Charles is an upscale, state‑of‑the‑art retirement and continuing care community. The Restaurant Manager will ensure member satisfaction and provide quality service to effectively operate the restaurant, train, supervise, and motivate staff while promoting high‑quality service and teamwork among staff. Position Responsibilities Supervise all front‑of‑house restaurant staff. Hire and train new staff, including conducting orientation. Complete performance appraisals in a timely fashion and provide performance‑improvement plans as needed. Create and maintain staff schedules and assignments. Set standards for side‑work duties and ensure all side‑work is completed before shift end. Assist in menu and labor cost control to meet forecasted budget. Plan and execute non‑resident catering events as assigned. Ensure staff follow guidelines in personal hygiene, safety, uniforms, sanitation, cash handling, equipment upkeep, customer service, and food presentation. Conduct monthly staff meetings to coordinate department efforts for customer satisfaction. Lead pre‑meal meetings on daily menu, portion sizes, and presentation. Develop and implement an interactive customer feedback program. Prepare monthly menu abstracts using Micros reports. Core Competencies Promote effective interpersonal and interdisciplinary relationships while maintaining professional conduct. Resolve interpersonal conflicts constructively. Demonstrate a positive, supportive attitude toward all personnel. Show patience and tact when dealing with Center personnel. Present the department positively to visitors, residents, and staff. Maintain a courteous and pleasant attitude toward visitors, residents, and staff. Communicate effectively in writing and verbally. Contribute to efficient and productive department operations. Complete assignments with minimal assistance and follow‑up. Exercise initiative, seeking additional tasks and projects. Accept assignments readily. Recognize problems independently and work toward improving systems and procedures. Communicate equipment problems to the manager promptly. Take initiative to manage, own, and lead servers on the floor. Communication Introduce self to residents/families and explain role. Respond to residents calmly, sensitively, and supportively in all situations. Communicate with residents/families/visitors/staff respectfully and sensitively. Listen to and respect others’ opinions. Stay informed through memos, emails, and other communications. Respond to dining‑venue issues promptly and efficiently. Teamwork/Collaboration and Flexibility Adapt to the needs of all other departments on campus. Work proactively to meet resident and household needs. Promote a healthy environment through mutual respect, visible support, and open communication. Share information continuously with team members. Respect cultural, value, and background differences when communicating and providing care. Professionalism Follow all policies and procedures set by the organization and outlined in HRC’s policy manuals and the employee handbook. Maintain confidentiality of resident and household information. Meet all regulatory and licensure requirements. Adhere to uniform, shoe, and nametag requirements, including daily bathing, deodorant use, and appropriate undergarments. Quality Improvement Communicate issues or concerns to leadership for quality monitoring. Offer suggestions and solutions to improve systems and care. Stay updated on performance improvement projects in culinary services. Participate in quality‑improvement initiatives as required. Leadership/Development Mentor the team, new employees, and students (if applicable). Participate actively in shared governance committees and task forces as designated. Pursue professional development through training, workshops, conferences, and other external opportunities. Safety Practices Follow established safety standards for residents/patients, staff, and self. Identify and report spills, errors, or potential errors promptly. Use equipment per training and policy; report malfunctioning equipment. Adhere to infection‑control policies, including hand washing and PPE use. Qualifications High school diploma required. Culinary management experience required. Strong leadership skills and ability to handle confidential employee/client information. Effective verbal and written communication skills. Ability to write letters, summaries, and reports with proper punctuation, grammar, diction, and style. Physical Requirements Stoops, reaches, and lifts equipment and food. Requires bending, climbing, reaching, standing, walking, sitting, typing, grasping, and repetitive motions. May be required to lift objects up to 55 pounds on occasion. Salary Range $68,586.00 – $102,880.00 (On‑site) #J-18808-Ljbffr