Dining Room Supervisor

**This position is Tuesday through Saturday 10:30 am to 7:00 pm

The 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 preparation
• Working in accordance with the Company policy and in compliance with State and Federal wage and hour laws.

DUTIES AND RESPONSIBILITIES

The 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 JOB

The 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 techniques
• Maintains dining rooms staff job results by coaching, counseling and disciplining employees
• Planning, monitoring and appraising job results
• Schedules 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 staff
• Maintains dining room ambience by inspecting and monitoring serving stations, table linens, seating plans and lighting.
• Enforces alcohol control practices
• Maintains sanitation procedures, rules and regulations.
• Protects dining room assets by adhering to security policies and procedures
• Prepares 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.

OTHER

In 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 tasks

EDUCATION REQUIRED

In 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.


EXPERIENCE

Bayside 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 USED

The following is a list of the principal equipment, materials, machines, tools, etc. used by the Dining Room Supervisor.

• Forms (e.g. Dietary assessment, etc.)
• Computer
• Telephone
• Calculator
• Miscellaneous kitchen equipment and supplies
• Miscellaneous office supplies and paper

PHYSICAL STRENGTH REQUIRED

A 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 CONDITIONS

Except 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 ANALYSIS

Activity Frequency of Activity

Sitting 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? Yes

Simple 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 Height

0-10 lbs. Constantly (6-8+ hours) 0-7 feet


11-25 lbs. Constantly (6-8+ hours) 0-7 feet

26-50 lbs. Occasionally (0-3 hours) 0-4 feet

Carrying Frequency Distance

0-10 lbs. Constantly (6-8+ hours) 75 feet

11-25 lbs. Constantly (6-8+ hours) 75 feet

26-50 lbs. Occasionally (0-3 hours) 0-4 feet

This job requires the following:

• Working around equipment and machinery

• Walking on uneven ground
• Exposure to excessive noise such as resident complaints
• Exposure to dust, gas, fumes or chemicals such as cleaning chemicals
• Working 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.

ATTIRE

The Dining Room Supervisor will follow the dress code of the facility by wearing the appropriate uniform, which includes neat, clean, odor-free grooming.

WORK SCHEDULE

The 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.

MANAGER

The Dining Room Supervisor reports to the Dining Room Manager or other person assigned to the Managery role.

JOB CLASSIFICATION

This 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.