Dining Room Manager

TITLE: Dining Room Manager

CLASSIFICATION: Exempt

REPORTS TO: Director of Culinary Services

Summary Provides oversight and senior leadership to Dining Room and Catering Service staff. Manages Dining Room and other operations related to serving meals to our residents and guests. Responsible for assisting in the planning & organizing all culinary-related aspects of on-campus events. Collaborates with Executive Chef and Campus Event Coordinator on menus.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Manages, facilitates and coaches the servers of the serving function in dining rooms, outdoor eating areas, food events, private rooms and other areas.
• Maintains the highest standards of food safety, production and presentation according to facility and Department policies and procedures. Maintains standards of Kashruth.
• Organizes event spaces, procures special order items, linens, glassware and decorations as needed
• Inspects serving areas, storage rooms and dining rooms for cleanliness and sanitizes. Takes appropriate action to correct any deficiencies. Ensures that all foods are labeled and dated properly in front-of-house service areas.
• Responsible for developing and meeting fiscal budget in all respective areas.

Required Skills/Abilities

Consistent execution of quality customer service.Maintains and demonstrates ethical conduct.Able to effectively communicate with geriatric and/or confused residents and a variety of other people such as family members, visitors, vendors, Private Duty Residents, and staff. Positive and constructive attitude. Basic working knowledge of office equipment such as copier, printer. Proficiency in Microsoft Outlook, Word and Excel preferred.


Supervisory Responsibilities

This position supervises Dining Room staff and banquet service staff for set up & break down teams.

Working Environment & Physical Demands

This position is required to regularly work on campus.

Works in a well-lit and well-ventilated facility. May be exposed to confused, belligerent or physically aggressive residents, may be exposed to contagious diseases and mental stress. May be exposed to heat, water, steam and odors from food preparation. Subject to sudden temperature changes when entering coolers and freezers. Is at risk for burns from hot foods and equipment. Is at risk for cuts from knives. Is at risk for slipping on wet floors. Subject to frequent interruptions. Manual dexterity, good vision and hearing is required.

Required Education, Experience, Licenses, and Certifications
• Degree from an accredited institution of higher learning in Food Service Administration or related field of study, or a combination of education and experience.
• 3-5 years of management of staff of 20 or more employees, preferably in a food service operation.
• Oregon Food Handler's Card.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time or without notice.