Restaurant Manager

Restaurant Manager

Dining Room Managers Encouraged to Apply! Join a team committed to creating memorable dining experiences for residents every day. As Restaurant Manager, you'll oversee daily operations, lead service staff, and ensure a welcoming, high-quality dining environment.

In support of the brand, culture, and values of the organization, the Restaurant Manager is responsible for the day-to-day leadership and oversight of front-of-house operations across all residential dining rooms. This role ensures consistent delivery of high-quality service, a positive resident dining experience, and compliance with organizational standards, policies, and regulatory requirements. The Restaurant Manager leads, manages, and holds staff accountable, while supporting staffing, scheduling, and operational effectiveness in alignment with the organization's expectations, mission, vision, and core values.

Leadership, Management, and Accountability (LMA)

• Leads, manages, and holds dining services staff accountable for performance, conduct, and service standards.
• Promotes a positive, team-focused work environment aligned with organizational values.
• Provides ongoing supervision, coaching, and development of team members to support high performance and engagement.
• Completes quarterly People Analyzer Tools (PATs) and utilizes results to support performance improvement and recognition efforts
• Addresses performance concerns promptly through coaching and corrective action in accordance with organizational policies.

Resident Experience and Satisfaction

• Ensures a welcoming, hospitality-driven dining environment that promotes resident satisfaction.
• Maintains an active and visible presence in the dining rooms, engaging with residents, families, and guests.
• Builds strong relationships with residents, responding promptly and professionally to feedback and concerns.
• Develops and implements service recovery protocols to address resident concerns and improve satisfaction.
• Supports the planning and coordination of special events, themed dining, catering, and resident programs to enhance resident engagement.

Dining Room Operations Oversight

• Directs operations across residential dining rooms, ensuring consistency in service, presentation, and efficiency.
• Ensures all dining areas operate in accordance with organizational standards for cleanliness, service, and readiness.
• Coordinates with culinary leadership to ensure seamless front-of-house and back-of-house operations.

• Ensures high-quality service and operational effectiveness during meal service by monitoring service flow and staffing levels, conducting routine rounds, and implementing continuous improvements to the dining experience.
• Supports the operation, troubleshooting, and optimization of the dining point-of-sale (POS) system.
• Reviews and analyzes POS reports, identifying trends and implementing actionable improvements to enhance service and operational performance.
• Facilitates daily pre-meal service meetings to communicate expectations, review service standards, and align staff for meal service.
• Maintains accurate and timely documentation and communication related to dining operations, service issues, and performance.

Staffing, Scheduling, and Workforce Management

• Participates in the hiring process.
• Develops and manages staff schedules to ensure appropriate coverage and efficient use of labor resources.
• Adjusts staffing plans in response to census, service demands, and operational needs.
• Supports employee engagement and retention through coaching and professional development.
• Maintains and regularly updates job descriptions and workflows for hospitality positions to ensure clarity of roles and responsibilities.
• Develops, maintains, and adjusts master and model schedules to support appropriate staffing levels and operational efficiency.

Policy, Procedure, and Regulatory Compliance

• Enforces Dining Services policies and procedures, including uniform standards, sanitation, infection control, and conduct expectations.
• Ensures compliance with the organization's Human Resource policies and all applicable local, state, and federal regulations governing food service operations.
• Conducts routine audits and monitors performance to ensure adherence to standards and regulatory requirements.
• Participates in training and ensures team compliance with required trainings, competency education, certifications and competencies.
• Reviews and verifies resident dining charges for accuracy prior to submission to the PointClickCare (PCC) system.
• Oversees and participates in routine billing audits to ensure accuracy, compliance, and timely resolution of discrepancies.

Required Skills/Abilities:

• Proven leadership of service teams, including coordinating staff and maintaining established service standards.
• Demonstrated experience in hospitality, catering, or dining services management, preferably in a healthcare, senior living, or multi-outlet dining environment.
• Strong communication and interpersonal skills, with the ability to effectively engage residents, families, staff, and external partners.
• Ability to manage multiple priorities, events, and deadlines in a fast-paced environment.
• Strong financial acumen, including experience with event costing, billing practices, POS systems, and financial reporting, including audit support and revenue accuracy.
• Proficiency with technology, including Microsoft Office (especially Excel), POS systems, and resident engagement platforms.
• Effective problem-solving and decision-making skills, with the ability to address service issues in real time.
• Working knowledge of applicable health, sanitation, safety, and alcohol service regulations, with the ability to ensure compliance.
• Ability to work independently with minimal supervision, demonstrating accountability, follow-through, and proactive work habits.
• Demonstrates professionalism, sound judgment, and the ability to maintain confidentiality.
• Flexibility to work evenings, weekends, holidays, and non-traditional hours as required.

Core Values:

1. AMBASSADOR: Represents The Highlands at Wyomissing® in a positive light with integrity. Takes pride in our community.
2. COMMITMENT: Dedicated, adaptable, tolerant, dependable, focused, and passionate. Often does more than is required. Reports to work as scheduled and timely.
3. COMPASSIONATE: Is empathetic, mindful, and kind.
4. INNOVATIVE: Is curious. Identifies new methods and efficiencies.
5. RESULTS-DRIVEN: Has a strong sense of urgency about solving problems and completing work. Exerts unusual effort over time to achieve a goal. Maintains commitment to goals in the face of obstacles and frustrations.
6. TEAM ORIENTED: Works cooperatively and effectively with others to achieve common goals.

The Highlands' Traditions (Customer Service Expectations):

1. SAFETY: Practices safe behaviors to ensure the safety of all.
2. KINDNESS: Projects a positive image and energy. Courteous and respectful to all. Goes above and beyond to exceed customer expectations.
3. SHOW: Takes pride in self-appearance. Stays in "character" and performs the "role in the show." Ensures work area is show-ready.
4. EFFICIENCY: Performs role with consistency and efficiency. Uses time and resources wisely.

Position Type/Expected Hours of Work:

• This is a full-time position in a health care facility that is open 24 hours a day, 365 days a year.
• Evening, weekend, holiday rotation, and work during implement weather required to support operations.
• Typical work hours 11:00 a.m. – 7:30 p.m.

Education and Experience Requirements:

• High school diploma or equivalent required.
• Associate's or Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred; equivalent experience considered.
• Minimum of 3-5 years of progressive experience in hospitality, restaurant, or dining services operations, including supervisory or management responsibilities.
• Experience in multi-outlet dining, catering or event operations preferred.
• Experience in healthcare, senior living, or long-term care dining services preferred, with exposure to regulatory and sanitation standards.
• ServSafe certification preferred; if not currently certified, the employee must obtain certification within thirty (30) days of employment
• Experience working with