What are the responsibilities and job description for the Dining Room Manager position at Overlook Communities?
POSITION SUMMARY:
The Dining Room Manager, under the direction of the Executive Chef, helps lead the effort in our Independent Living Communities by working collaboratively with the Culinary Services leadership, by communicating departmental vision, mission and goals to the team. The Dining Room Manager works to ensure that our Team Members have the effective resources to enable their collective success and consistently provide The Overlook Community with their nutritional and social needs. This position assists in providing leadership in our service, refining our ability and advancing the art form using market research, food service industry trends and their vast knowledge & expertise. The position will require resourcefulness, originality, imagination and the courage to impose inventive and instrumental changes across the continuum and multiple venues.
The Dining Room Manager position requires creative, artistic ability combined with solid business acumen and a diverse service platform needed to assess, engineer, develop, manage and evolve the efforts of our department. The Dining Room Manager helps lead the Independent Living Culinary Services Team to provide excellence in service and in cuisine to meet resident and customer needs throughout our dining venues in our Independent Living Community. This position provides the leadership necessary to deliver well over 300 meals daily, in an efficient, safe, sustainable and wholesome way.
The Dining Room Manager takes appropriate actions to support a diverse workforce and participates in The Overlook’s efforts to create a respectful, inclusive, and welcoming work environment.
The work schedule varies greatly and corresponds to operational needs. The Dining Room Manager is relied upon to be in contact and/or available during times of emergent or essential need which may occur outside of normal working hours. Our work is central to resident life, and their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required, including working days, evenings, weekends and holidays based upon business need. In addition, the role provides essential services and may be required to report to work or remain on duty even when services are limited or closed.
PRINCIPLE DUTIES/ESSENTIAL FUNCTIONS:
Assist in developing and maintaining our "genuine hospitality" concept advancing our service ability, to provide gracious, empathetic, educated and proficient service in support of our efforts across a broad spectrum of dining concepts.
Consistently provide a supportive, respectful, resident focused, and safe environment.
Manage a multi-dimensional food service environment with upscale, casual and quick service restaurant concepts, catering and banquet production, campus wide outdoor events; meal-replacement/grab-and-go, packaged foods.
Development and enforcement of operational standards, consistently refining them while growing the program.
Maintain new services and support staff standards and expectations.
Provide support to the Service Team across The Overlook Community, as well as oversight through these direct reports of all dining personnel.
Under the direction of the Executive Chef, implement food and beverage financial strategies.
Maintains safe, secure, legal and healthy work environment by establishing, following and enforcing sanitation and quality of food and beverage preparation and service standards and procedures.
QUALIFICATIONS:
Degree in Hospitality-related field - preferred
A minimum of 5 years’ experience in progressive Food & Beverage roles - required
Leadership experience of 3 years or more in progressive Food & Beverage roles – required
Experience developing front-of-the house systems that include but are not limited to scheduling, service standards, hiring, on-boarding, training.
Experience working with local, regional and national vendors.
Proven record of effective written, verbal, and non-verbal communication skills.
Proficient in advanced POS software and inventory systems.
Proficient with Microsoft Office, Word and Excel programs.
ServSafe certified or be able to achieve certification within (6) months of employment.
TIPS certified or be able to achieve certification within (6) months of employment.
REQUIREMENTS/WORKING CONDITIONS:
The individual can perform all physical requirements. This position involves frequent exposure to extreme heat and cold, wet and humid environments, sharp tools, chemicals, grease laden vapors and fumes, and high noise levels. One must possess the ability to lift, carry, push and pull up to 20 lbs. and occasionally lift, push, pull and carry objects over 50 lbs. with assistance. The position requires constant/repetitive motions involving the range of full body use including fingers, arms, knees, hands and wrists. Position requires bending, squatting and stooping, reaching outward and above the head, constant walking and standing, and ascending/descending stairs. Manual dexterity includes grasping and manipulating tools/equipment and adjusting controls. Close visual concentration, including the ability to perceive color, contrast and depth, is also required as well as the ability to taste and work with all ingredients used.