POSITION SUMMARY

Supervise all Dining Room venues in Independent Living. Manage services within budgetary guidelines while meeting or exceeding service standards. Responsible for all front-of-the-house activity, including catering and special events.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are typical for this position.

This list is not to be construed as exclusive or all-inclusive. Other duties may be required and assigned.

• Plan, schedule, organize, and coordinate all activities for five dining venues.
• Monitor time and attendance for all front of the house staff and submit bi-weekly payroll according to prescribed timelines.
• Responsible for continuous evaluation and Quality Assurance audits of Dining Services.
• Be available to provide timely service support to Dining Room personnel as needed.
• Assist the Director of Culinary Services (DCS) in developing an operating budget for the front of the house
• Monitor par levels and report china, glass, silver and linen inventory on a quarterly basis to DCS.
• Maintain or exceed standards of appearance, cleanliness, hygiene, and health standards.
• Responsible for the accuracy of meal count reports, resident dining dollar balances, and cash reporting.
• Be willing to get TIPS trained, and Serv Safe Certification ensuring all dining team members receive and maintain certification.
• Perform all other reasonable tasks assigned by your supervisor.

SUPERVISORY RESPONSIBILITIES

• Assist with hiring, training, and orienting all front of the house staff in coordination with Director of Culinary Services
• Hold regular in-services and training sessions with staff.
• Maintain up-to-date associate records.

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, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Educational Requirements and Experience:

• High school diploma or equivalent required.
• Associates degree in hospitality/restaurant management from an accredited University required bachelor’s degree preferred.
• Five years of experience in restaurant management, preferably with multi-venue oversite. Exposure to high-volume service and fine dining, catering, and special events is a plus.

Core Competencies and Characteristics for Success:

• Must be a results-oriented leader and effective communicator with exceptional customer service abilities.
• Must possess strong attention to detail, organizational and follow-through skills.
• A desire to personalize service and create memorable experiences daily.
• Ability to take ownership and accountability of concerns and special requests to ensure satisfaction is Achieved.
• Professional, polite, and respectful attitude to enhance the service experience.
• Uphold the community's reputation by maintaining a professional image at all times, in all places.
• Foster a positive service environment through constant awareness of others' needs.
• Embrace and demonstrate behavior consistent with our core values of conducting business daily with integrity, honesty, creativity, humility, excellence, and joy.

Knowledge, Skills, and Abilities:

• Proficient with Microsoft Office and POS dining systems.
• Ability to provide Scheduling and payroll Audit.
• Able to provide dining services to the elderly that meet exceed hospitality and service standards.
• Ability to effectively communicate with residents, guests, associates, and supervisors.
• Ability to plan and direct the work of others.
• Must be able to work all Holidays and for pre-planned special events.

ENVIRONMENTAL ADAPTABILITY

• Works primarily indoors in a climate-controlled setting
• Possible exposure to unpleasant odors
• Possible exposure to chemicals as identified in the MSDS Manual
• Continuous exposure to residents who are ill, confused, irritable, and irrational.

The Farms at Bailey Station is an equal opportunity employer.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Restaurant type:

• Bar
• Fine dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Monday to Friday

Work Location: In person