Dining Room Supervisor

**This position is Tuesday through Saturday 10:30 am to 7:00 pmThe following are skills needed to perform the essential functions of the position of Dining Room Supervisor. The ability to:Responsible for the supervision and preparation of food that meets both the tastes and nutritional needs of the residents.Training employees to meet and or exceed the very high standard of food preparationWorking in accordance with the Company policy and in compliance with State and Federal wage and hour laws.DUTIES AND RESPONSIBILITIESThe duties and responsibilities of the Dining Room Supervisor include all aspects of the Dining Room. Supervising and coordinating employees engaged in resident food services, as well as planning. Organizing, directing and controlling activities of the food service department to provide food services as prescribed by professional standards. This includes insuring all services are in accordance with Federal, State, and local standards, guidelines, regulations, policies and procedures and are delegated the responsibility for carrying out the assigned duties by the Food and Dining Director. Primary duties include managing the servers in the Dining Department with at least 50% of the time performing exempt work.. Dining Room Supervisor is engaged in employee hiring, counseling and termination and monitoring legal compliance measures within the department.ESSENTIAL FUNCTIONS OF THE JOBThe following job functions have been determined to be essential to the position of a Dining Room Supervisor. Because of fluctuations in workload demands, as well as tasks often overlapping, frequency ranges and percentages vary by assignment, day of week, day, evening or night shift, etc. However, low frequency and percentage or duration of time spent on a particular task may not indicate lack of importance. The Oaks of Clearwater reserves the right to modify this list of essential and other functions as deemed necessary.Identify current and future patron service requirement by establishing personal contact and rapport with Residents and other persons in a position to understand service requirements.Develop operational guidelines by initiating, coordinating and enforcing program, operational and personnel policies and procedures.Establishes reservation system by planning use of tables; allocating stations and determining staffing requirements.Fulfills dining reservation schedule by assigning and scheduling staff and following up on work results.Maintains dining room staff by training employees.Prepares dining room staff by introducing menus and teaching food presentation techniques.Gives instruction in etiquette and serving techniquesMaintains dining rooms staff job results by coaching, counseling and disciplining employeesPlanning, monitoring and appraising job resultsSchedules patrons by recording dinner reservations, arrangements with Food and Dining Director for special events.Helps develop and maintain a good working relationship between the dining room and kitchen staffMaintains dining room ambience by inspecting and monitoring serving stations, table linens, seating plans and lighting.Enforces alcohol control practicesMaintains sanitation procedures, rules and regulations.Protects dining room assets by adhering to security policies and proceduresPrepares reports for facility management by identifying patron service requirements, observing and recording patron reactions to meals, beverages and restaurant environment.Maintains professional and technical knowledge by attending educational workshops, receiving professional publications and establishing professional networks.All other duties as assigned by the Dining Room Manager & Food and Dining Administrator.OTHERIn addition to the essential job functions described above, the following job functions are important to the proper fulfillment of the duties of the Dining Room Supervisor.Must have a working knowledge of Microsoft Word, Excel, timekeeping software systems and e-mail systems.Ability to assist the Dining Room Manager with specific tasksEDUCATION REQUIREDIn the interest of residents/patients, the Dining Room Supervisor will have the preferred minimum educational background of having a high school diploma or GED equivalency.EXPERIENCEBayside Terrace requires the Dining Room Supervisor to have a minimum of six months dietary experience in food service and Managery capacity in a hospital, skilled nursing care facility or other related medical facility.EQUIPMENT, MATERIALS, MACHINES AND/OR TOOLS USEDThe following is a list of the principal equipment, materials, machines, tools, etc. used by the Dining Room Supervisor.Forms (e.g. Dietary assessment, etc.)ComputerTelephoneCalculatorMiscellaneous kitchen equipment and suppliesMiscellaneous office supplies and paperPHYSICAL STRENGTH REQUIREDA Dining Room Supervisor must be capable of lifting a minimum of forty pounds. (Property Name) has determined that the employee can perform the essential functions of the job of Dining Room Supervisor without posing a direct threat to the health or safety of him/herself or others, including residents/patients, co-workers and others.ENVIRONMENTAL CONDITIONSExcept where appropriate and conducive to accomplishing the goals and objectives of a particular task (such as monitoring a sleeping resident/patient), the Dining Room Supervisor will work in a well-lighted area that is ventilated and as physically, innocuous as possible under the conditions which exist at a particular time. Because the essential functions of the job of Dining Room Supervisor may cause exposure to situations associated with general involvement in a health care facility, including but not limited to exposure to AIDS, HIV, and Hepatitis B viruses.JOB ANALYSISActivity Frequency of ActivitySitting Constantly (6-8+ hours)Walking Constantly (6-8+ hours)Standing Constantly (6-8+ hours)Bending (Neck) Constantly (6-8+ hours)Bending (Waist) Constantly (6-8+ hours)Squatting Frequently (3-6 hours)Climbing Occasionally (0-3 hours)Kneeling Occasionally (0-3 hours)Crawling Occasionally (0-3 hours)Twisting (neck) Constantly (6-8+ hours)Twisting (waist) Constantly (6-8+ hours)Hand Use: Is Repetitive use of hand required? YesSimple Grasping Dominant Frequently (3-6 hours)Simple Grasping Non-Dominant Frequently (3-6 hours)Power Grasping (right hand) Frequently (3-6 hours)Power Grasping (left hand) Frequently (3-6 hours)Fine Manipulation (right hand) Frequently (3-6 hours)Fine Manipulation (left hand) Frequently (3-6 hours)Pushing & Pulling (right hand) Frequently (3-6 hours)Pushing & Pulling (left hand) Frequently (3-6 hours)Reaching (above shoulder level) Occasionally (0-3 hours)Reaching (below shoulder level) Frequently (3-6 hours)Lifting Frequency Height0-10 lbs. Constantly (6-8+ hours) 0-7 feet11-25 lbs. Constantly (6-8+ hours) 0-7 feet26-50 lbs. Occasionally (0-3 hours) 0-4 feetCarrying Frequency Distance0-10 lbs. Constantly (6-8+ hours) 75 feet11-25 lbs. Constantly (6-8+ hours) 75 feet26-50 lbs. Occasionally (0-3 hours) 0-4 feetThis job requires the following:Working around equipment and machineryWalking on uneven groundExposure to excessive noise such as resident complaintsExposure to dust, gas, fumes or chemicals such as cleaning chemicalsWorking with bio-hazards such as: blood or air borne pathogens or bodily fluids.Universal Precautions Risk Classification Categories:Task may involve exposure to blood or bodily fluids.ATTIREThe Dining Room Supervisor will follow the dress code of the facility by wearing the appropriate uniform, which includes neat, clean, odor-free grooming.WORK SCHEDULEThe Dining Room Supervisor will report to work ready for routine duties and emergencies, and may include working varied and/or split shifts and non-standard, day-shift hours.MANAGERThe Dining Room Supervisor reports to the Dining Room Manager or other person assigned to the Managery role.JOB CLASSIFICATIONThis position is classified as salaried, exempt, and does qualify for the exemption from minimum wage and overtime pay provided by Section 13(a)(1) of the Fair Labor Standards Act. #J-18808-Ljbffr