Dining Room Manager

Job Description

Job Description

Job Description

Job title: Dining Services Office Manager

Mentored by: Dining Services Director Accountable to: Elders, Staff, Guests and Employees

Position Summary:

This position is responsible for the planning and execution of all resident, staff and front-of-house dining services functions. Must possess knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems for all dining areas and special dining functions at St. John’s Meadows. This position will be the administrator for all POS related work, including the systems, hardware, training and data entry for both the Briarwood and Café systems.

This position is responsible for the Dining Services communication, including the creation and distribution of the “What’s Cooking” in addition to special events, religious meals, and any other items needed. Responsible for assuring that all departmental financials obligations are completed accurately and on time to assure compliance with the finance team. This is to include coding of invoices, leading to the completion of monthly inventory, and all other finance-related tasks.

This position may need assisting with regular dining operations when needed.

Qualifications & Education Required:

• High School Graduate or equivalent is required
• HACCP/Food Safety Certified is required – St. John’s will provide
• Bachelor’s Degree in Hospitality Management is preferred.
• Fluent in the English Language
• At Least 5 Years’ experience (three of which in a high management position) in a high volume restaurant, hotel or country club.

Core Organizational Competencies:

• St. John’s Brand Characteristics - Embrace living by being Friendly, Respectful, Responsive, Compassionate, Innovative and Fun towards elders, families and colleagues.
• Teamwork - Actively participates. Assists team members; offers encouragement. Acknowledges/welcomes elders. Keeps team members informed. Recognizes achievements and efforts of others.
• Job Knowledge - Consistently demonstrates working knowledge of all aspects of job. Remains current on job related changes and trends.
• Planning/Organization - Demonstrates initiative; plans appropriately. Uses time, materials, resources effectively. Organizes work to ensure commitment and priorities.
• Productivity - Consistently maintains high activity and efficiently produces acceptable volume of work. Consistently meets deadlines and commitments.
• Quality - Consistently produces accurate, timely work which meets required quality standards. Pays attention to detail. Sets high standards of performance for self and actively seeks continuous improvement. Provides elder-driven care.
• Reliability - Consistently delivers on commitments. Can be counted on to accomplish tasks without follow up. Available when required by elder or team and can be counted on to help or assist when needed. Responds in a timely manner.
• Demeanor (attitude) - Embraces change with optimism. Addresses concerns appropriately. Positively communicates. Good listener. Consistently maintains a positive demeanor.

Position Competencies:

• Arrive on time, prepared for work.
• Provide outstanding customer service to all residents, guests, volunteers, and employees.
• Must have excellent customer service skills.
• Knowledge of daily, weekly & monthly catering functions.

Position Responsibilities:

• This position is responsible for the planning and execution of all residents, staff and front-of-house dining services functions. Must possess knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems for all dining areas and special dining functions at St. John’s Meadows.
• This position will be the administrator for all POS related work, including the systems, hardware, training and data entry for both the Briarwood and Café systems.
• This position is responsible for the Dining Services communication, including the creation and distribution of the “What’s Cooking” in addition to special events, religious meals, and any other items needed.
• Responsible for assuring that all departmental financials obligations are completed accurately and on time to assure compliance with the finance team. This is to include coding of invoices, leading to the completion of monthly inventory, and all other finance-related tasks.
• This position may need assisting with regular dining operations when needed.
• Responsible for adhering to dietary standards for Hawthorne residents in accordance with all State and Federal regulations.
• Responsible for adhering to New York State & Monroe County Department of Health food safety codes.
• Responsible for oversight of the submittal of finance invoices and inventory in coordination with the Director of Dining and the Executive Chef.
• Responsible for attending in a timely manner and actively participating in all required staff and management meetings.
• Responsible for accurately determining the material costs and labor cost according to budget, and justification for any and all additions to the general operating budget of the department.
• Communicate all facility policy and procedure and their changes to department staff
• Responsible for the accurate communication and execution of any and all departmental functions, including submitting financials to other departments to assure accurate budgeting.
• Absolutely fluent in P.O.S. system and all applications in all areas.
• Ensure cleanliness and organization of all dining rooms and dining areas.
• Ensure all appropriate supplies related to functions and catering are ordered and ready.
• Determine resident dining service needs and issues to be addressed and/or resolved immediately and at point of service in all areas.
• Ensure correct planning of any and all special food service catering events with appropriate entities and proactively with Dining Service Manager, Chef, Sous Chef & Dining Service Supervisors

• Responsible for accurate coding and timely submittal to any and all invoices, billing statements, receipts to finance. Holds regular weekly staff meetings in addition to daily pre-meal and/or post-meal meetings
• Have regular and open conversations with all vendors to ensure that we are receiving all information in a timely manner.
• Perform all other tasks as required by management.

Physical Requirements:

Body Positions:

• Sitting, Standing, Squatting, Stooping and Bending

Body Movements:

• Walking, lifting, carrying, pulling, pushing, bending, and reaching are required in the accomplishment of tasks. Has the ability to lift 50 lbs.

Exposure to Conditions:

• Wet floors, steam, hot water, ovens, grease, cleaning chemicals and small flames.