Dining Room Supervisor

Dining Room Supervisor

The Dining Room Supervisor is responsible for overseeing all aspects of the dining room and Bistro areas. This role involves leading the dining service team, ensuring operational excellence, and maintaining high standards of cleanliness and organization. The Front of House Manager will foster a welcoming and positive environment for residents, their families, and guests, while ensuring the delivery of exceptional dining experiences.

Requirements

Team Leadership and Development:

· Mentor and supervise the dining service staff, including servers, hosts, food runners, and bussers, to ensure a cohesive and effective team.

· Assist with performance evaluations, provide constructive feedback, and identify opportunities for professional growth among team members.

· Foster a collaborative work environment, encouraging open communication and teamwork.

Operational Management:

· Oversee daily operations in the dining venues and bistro.

· Implement and monitor procedures for setting up dining areas.

· Guide, direct and support wait service team members to provide professional, courteous and efficient dining service to residents, guests and visitors.

· Coordinate meal service timings to ensure prompt and accurate delivery of meals.

· Manage resident meal reservation requests and ensure follow-thru on commitments.

· Prepare a monthly team member work schedule 30 days in advance of the period the schedule covers and within approved budgeted productive hours and Full Time Equivalents (FTEs), utilizing the community's online scheduling system.

· Plan and conduct effective daily pre-meal meetings with the Sous Chef and all production and service team members.

Quality Control and Service Excellence:

· Uphold high standards of service, ensuring all staff are trained in etiquette and customer service best practices.

· Handle resident feedback with empathy and professionalism, ensuring their dining experience exceeds expectations.

Safety and Sanitation:

· Ensure adherence to health and safety regulations, maintaining a clean and hygienic dining environment.

· Regularly inspect dining areas and equipment for cleanliness and proper maintenance.

· Conduct training sessions on food safety and proper handling techniques.

· Schedule and conduct deep cleaning and sanitation in the dining room(s) in accordance with Ciel Senior Living policies, and state and federal guidelines.

Inventory and Resource Management:

· Manage inventory of dining supplies, including linens, silverware, and glassware, ensuring adequate stock levels.

· Collaborate with Food Service Director to ensure high-quality products at competitive prices.

Resident Relations and Engagement:

· Interact with residents to understand their preferences by incorporating feedback into service improvements.

· Plan and execute special dining events and theme nights.

· Advocate for residents' dining satisfaction, acting as a liaison between the culinary team and residents.

· Assist with seating and service to all customers to ensure a pleasant, comfortable, and timely experience.

· Be present, visible and engaged in the dining rooms during mealtimes, greet and visit with residents and their guests through table visits, and solicit their input, suggestions and requests.

Administrative Duties:

· Prepare schedules for dining staff, balancing operational needs with staff availability, utilizing the community's online scheduling system.

· Collaborate with other department managers to ensure efficient operation of the community.

· Participate in developing the annual operating budget associated with the dining room(s) and event operations.

· Analyze actual cost to budget variances and develop and implement immediate actions to impact and control operating costs.

General Compliance:

· Supports the mission, vision, and goals of the organization, upholding and promoting company culture and vision.

· Attends training courses at community and maintains up to date monthly, quarterly, annual training through designated Learning Management System (LMS).

· Other duties as assigned, and which relate to the success of the community and the care, comfort, and happiness of our residents.

Experience, Qualifications & Skills:

· Bachelor's degree in hospitality, business administration, or a related field preferred.

· Proven experience in a managerial role within a dining or hospitality setting, with a preference for experience in a senior living environment.

· Strong leadership skills with the ability to motivate and guide a team.

· Knowledge of food safety and sanitation regulations.

· Flexibility to work various shifts, including weekends and holidays, as required by the needs of the community.

· Must have strong understanding of the English language, sufficient to read and write.

Physical Qualifications:

· This position requires the ability to stand and move around the dining area for extended periods, handle food and dining equipment, and occasionally lift objects up to 25 pounds.

· Walk/Stand – must be able to continuously walk and stand.

· Environment Condition – must be able to perform work both inside and outside.

· Sit – sit infrequently.

· Lift - constantly 0-10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds.

· Carry - constantly 0-10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds.

· Push - constantly 0-10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds.

· Climb – must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available.

· Bend – must be able to bend at the waist, knees, hips, and spine on a frequent basis; may require frequently manipulating weights of 25 pounds or more.

· Squat – must be able to squat on a frequent basis to reach below the knee, may require lifting of 50 pounds or less.

· Twist or rotate – must be able to twist or rotate occasionally at the trunk, hips, knees, and neck, manipulating weights of 25 pounds or more.

· Reach– must be able to reach on a frequent basis. May occasionally reach overhead, requiring manipulation of weight of 10 pounds or less, and below waist manipulating weight of 25 pounds or more.