JOB SUMMARY

Under the direction of the Dining Room Manager, the Dining Room Supervisor, is responsible for assisting in daily operations of the dining room. Assists with catering events and operations to ensure maximum quality service to all residents and their guests. Relies on experience, judgment and departmental policy to plan and accomplish goals. Provides an overall excellent dining experience to all levels of care by performing the following duties.

ESSENTIAL FUNCTIONS

Includes the following. Other duties may be assigned as necessary.

• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.
• Participates in applicable committees and meetings as required.
• Completes required in-services; attends all mandatory in-service meetings; complies with all department and facilities policies and procedures.
• Responds to internal and external communication timely and appropriately utilizing customer service approach.
• Promotes a teamwork mentality throughout all aspects of position.
• Helps to implement departmental policies & procedures.
• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.
• Assists in leading and directing the work of others in the absence of the Dining Room Manager or as assigned.
• Supervises and develops Dining Service staff who will achieve established department goals and objectives.
• Assists residents and guests with special needs.
• Confers with Dining Room Manager and/or food preparation team including other personnel to plan menus and related special events/celebrations and banquet operations.
• Assists Dining Room Manager in preparation of work schedule. Monitors PTO requests and sick calls.
• Investigates and resolves food quality and service complaints.
• May be required on occasion to perform the duties of service personnel.
• Keeps daily log on dining room and staff activities.
• Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.
• Performs all duties in a safe and efficient manner; wears safety equipment as required for the job; reports any safety hazards and/or accidents to supervisor.
• Ensures & follows department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.
• Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.
• Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies
• As assigned by the Dining Room Manager, directly and/or indirectly supervises servers and food service aides. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities may include interviewing, hiring and training new employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

JOB REQUIREMENTS and QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Associate’s degree (A.A.) or equivalent from a 2-year College or technical school; or 6 months related experience or training; or equivalent combination of education and experience.
• Ability to read and interpret documents, such as safety rules, operating and maintenance instructions and policy/procedure manuals. 
• Ability to write routine reports and correspondence. 
• Ability to speak effectively before groups of customers or employees of organization.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume; ability to apply concepts of basic algebra and geometry.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• ServSafe or equivalent certification required.

PHYSICAL DEMANDS and WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to stand, walk, talk or hear, and taste or smell. 
• Frequently required to use hands to finger, handle, or feel and reach with hands and arms. 
• Occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. 
• Must regularly lift and/or move up to 40 pounds, occasionally lift and/or move above 40 pounds with the assistance from a co-worker and/or mechanical means.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Frequently exposed to wet and/or humid conditions and moving mechanical parts; extreme cold and extreme heat.
• Occasionally exposed to high, precarious places; fumes or airborne particles; toxic or caustic chemicals; risk of electrical shock and vibration.
• Noise level is usually moderate.