Aegis Living Bellevue Overlake at 1845 116th Ave NE, Bellevue, WA 98004 is seeking a hard-working leader to help manage the day-to-day operations of the dining room.

The Dining Room Manager is an integral member of the management team of their community, contributing culinary services leadership and expertise to promote an environment of optimal living for residents. The Dining Room Manager reports directly to the Culinary Services Director and collaborates closely with the community Culinary Services Director, Marketing Director and Care Director to ensure best in class experience for the well-being of residents and families. Works closely with the Servers and Care Managers in creating an excellent experience for guests in the Dining Room, Bistro, or other service areas.

Duties & Responsibilities:

• Practice egis culinary services philosophy which includes caring, compassionate and respectful care to plan, prepare, cook, and serve resident, guest, and staff meals. Build partnerships in a professional, approachable and respectful manner with residents, families, and referrals, to promote resident independence, self-care, and
• Build resident engagement and satisfaction by delivering a superior level of quality, service and cleanliness within Culinary Services. Use egis menus, recipes, and service standards to prepare resident meals appropriate to residents diet orders, while overseeing Dining Room service elements.
• Establishes quality standards and systems for assessing food quality and professionally resolves concerns when products do not meet standards. Responds to resident and family preferences, while providing healthful, creative and popular food choices.
• As needed, manages record keeping technology resources effectively including point-of-sales systems, temperature logs, Menus, and other necessary documents to promote resident safety and meet regulatory requirements.
• Lead the Dining Room, and front-of-house staff in maintaining service standards to include place settings, menu templates, plating and presentation, order taking, and more.
• Ensure continuing education is provided and skill levels remain current for all front-of-house staff. Provide routine performance feedback, team development, coaching, and mentorship as needed. Develop a collaborative and efficient workplace by partnering with the CSD as needed to improve service elements.
• Understand and implement policies pertaining to safety and infection control and demonstrate practices to control the spread of communicable illness. Implement preventative sanitary Teach handwashing and other infection control practices to culinary services.

Required Knowledge & Skills:

• Current and valid state approved Food Handlers card and/or ServSafe Manager Certification, as well as MAST permit.
• Minimum of 1 years experience delivering quality culinary services in a senior living environment, or other hospitality environment; to include at least one year as a lead server or Dining Room Manager with team leadership experience.
• Expertise in most up-to-date safety and infection control
• Proven aptitude for cross-functional collaboration ensuring successful outcomes for all parties.
• Must meet all health requirements, including acceptable results on TB screen and state requirements on criminal background Must be a minimum age of 18 years old.