MC West Dining Services Manager

The MC West Dining Services Manager is responsible for the overall operation, coordination, appearance and maintenance of dining services in the licensed areas. The role coordinates front-of-house service with back-of-house production to ensure seamless meal delivery, and encompasses menu management for appeal and nutritional value, inventory purchasing and management within budgetary guidelines, staff development and training, and a hospitality-centered approach to dining in an assisted living and memory care setting. The manager also oversees scheduling, staffing, performance evaluations, and strict adherence to local, state and federal regulations.

PRINCIPLE DUTIES:

Essential Duties:

• Supervision: Oversee the appearance and upkeep of all dining facilities, including dining rooms, service stations, table settings, linens, silverware, furnishings, food preparation and storage areas.
• Personnel Management: Directly supervise dining staff across all shifts, plan team meetings, and conduct training to support professional development.
• Menu Development: Collaborate with the culinary team to develop menus and production sheets, ensuring high-quality food service across Manor Care and Memory Care dining areas.
• Staffing: Select, train, evaluate, and administer discipline for MC West dining personnel in partnership with the Director of Dining and Culinary Services.
• Quality Control: Assign specific jobs and perform spot checks to ensure standards are consistently met.
• Record Keeping: Maintain accurate records, reports, files, schedules and studies; ensure posted work schedules align with staffing, labor, and budget guidelines.
• Safety Compliance: Ensure all health and safety policies are followed, including SDS information, safe work practices, infection control and universal precautions.

1. Teamwork: Foster collaboration within and across departments to support smooth operations and quality service.                        

Additional Duties:

• Development: Assist in developing, implementing, and maintaining written dining service objectives, standards of practice, and procedures.
• Education: Ensure dining staff receive education and training in accordance with the staff education plan, including on-the-job training.
• Regulatory Compliance: Ensure dining services comply with all applicable local, federal, and state regulations governing service, sanitation and personnel.
• Cost Control: Participate in cost control initiatives.
• Maintenance: Inspect equipment regularly to identify repair, maintenance, or cleaning needs.
• Training: Attend in-service training and education sessions, as assigned.
• Coordination: Collaborate with the Executive Chef to ensure seamless flow of food from the kitchen to residents.
• POS System: Train staff on and maintain the POS system.
• Additional Duties: Perform other duties as assigned by the Director of Dining and Culinary Services.

HOSPITALITY FOCUS:

Capital Manor fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests:

• We greet residents, employees and guests warmly, by name and with a smile.
• We treat everyone with courteous respect.
• We strive to anticipate resident, employee and guest needs and act accordingly.
• We listen and respond enthusiastically in a timely manner.
• We hold ourselves and one another accountable.
• We embrace and value our differences.
• We make residents, employees and guests feel important.
• We ask “Is there anything else I can do for you?”
• We maintain high levels of professionalism, both in conduct and appearance, at all times.
• We pay attention to details.

• Minimum of two years supervisory experience in management within healthcare foodservice, restaurant, hotel, club or similar setting.
• High school diploma or equivalent.
• Post-secondary education in hospitality management or dining room operations preferred; CDM (certified dietary manager) certification a plus.
• Excellent interpersonal communication skills with the ability to work effectively with residents, families, visitors, peers, supervisors, and external contacts.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Light to moderate physical effort 90% of the time. Must be able to stand and walk up to 90% of the time. Must be able to stoop, bend, and stretch frequently; must be able to lift up to 50 pounds frequently; must have vision and hearing acuity.