Dining Room Supervisor

Brief Description The Dining Room Supervisor oversees the day‑to‑day operations of the dining room to ensure a high‑quality culinary experience for our residents. As a liaison between the dining room and kitchen, the supervisor is a strong communicator, maintaining grace under pressure and the utmost professionalism and respect. They assist in the leadership and training of associates, ensuring the dining room runs smoothly and efficiently. The position reports to the Culinary Service Director and resides in the Culinary department. As a direct line to the residents, it must respond to and resolve any concerns brought to attention, setting the tone for exemplary hospitality and a willingness to go above and beyond to accommodate residents and exceed their expectations. Our Culinary Department provides nourishing and delicious meals served in a warm and inviting environment. Delivering a memorable dining experience for our residents is our top priority. Main Job Tasks and Responsibilities Schedule dining room associates and plan dining room setup based upon anticipated resident census and operational needs. Cover shifts as a Server or Host as needed. Assist in supervision of dining room team members to help assure proper service delivery. Assist in the hiring, training, supervision, scheduling and evaluating of the service team in the dining room. Resolve concerns regarding the dining experience of residents and guests. Review and be familiar with residents’ dining restrictions; ensure the server team is aware of resident restrictions. Serve as liaison between the dining room and kitchen, working closely with other leadership in the department. Direct pre‑meal meetings with dining room personnel and brief culinary service associates on upcoming events and community functions, as coordinated by the Culinary Service Director. Ensure correct appearance, cleanliness and safety of dining room areas, table settings, glassware, silverware, equipment and fixtures. Check the maintenance of all equipment and report deficiencies and concerns. Maintain an inventory of dining room supplies and ensure they are properly stored and accounted for. Assist in oversight of the community café service. Assist with all other duties as assigned by the Culinary Service Director. At Waltonwood We are all part of a team here to serve the residents living in our communities. Residents count on us every hour of every day. First and foremost, we expect our associates to have regular attendance—defined as being on time and present for all scheduled shifts. Associates value the importance of timeliness, punctuality, and dependability, and understand how the lack of these critical elements affects others in the workplace and the overall community operations. All associates are expected to be willing to lend a helping hand to co‑workers, direct reports, and supervisors, welcome new associates and residents into the community, and keep the best interests of residents and other associates in mind. They are an active participant in accomplishing team, community, and company goals. Competencies Customer Focused – Dedicated to meeting and exceeding the needs of the customer by establishing and maintaining effective relationships and gaining trust and respect. Integrity and Trust – Does what they say they will do, does not take the easy road, and does not misrepresent themselves for personal gain. Always does the right thing, even when it does not benefit themselves. Detail Oriented – Pays attention to the smallest details, values gathering all relevant information before making a decision. Work Ethic – Places value on hard work and achieving goals; takes pride in work‑related activities, tasks and responsibilities; acts professionally and is dedicated. Strong Communication Skills – Clearly and accurately provides pertinent information verbally and/or in writing; conveys information in a way that engages the audience and helps them understand and retain the message. Job Requirements Prior supervisory and food service experience in the hospitality industry; fine dining experience preferred. Working knowledge of dining etiquettes, food handling techniques, and a high level of customer service. ServSafe Certification preferred. High school diploma or equivalent. Physical Requirements Constant use of manual dexterity, auditory and visual skills, and gross motor skills with frequent bi‑manual and fine motor usage. Ability to follow written and oral instructions and procedures. Ability to reach, bend, twist, squat, kneel, push and pull. Ability to lift/carry up to 50 pounds. Ability to perform repetitive movements including simple grasping, pushing, pulling and fine manipulation. Occasional sitting, with constant walking and standing. #J-18808-Ljbffr Singh Management