Position Title: Restaurant Supervisor FLSA Status: NONEXEMPT

Department: Dining

Supervisor Title: Director of Dining

I. POSITION OBJECTIVE
The Restaurant Supervisor is responsible for supporting the overall coordination of front of house 
operations at Masonic Villages of Burlington of New Jersey. The FOH Supervisor will manage service 
and coordinate operations in the restaurant, bar, café & catering functions, and events.

Masonic Village at Burlington fully embraces a culture of hospitality. To that end, we include the 
following hospitality promises in all our job descriptions.

Hospitality Promises
• 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.

 II. ESSENTIAL FUNCTIONS
• Supervises the physical appearance of the dining room and server stations including table 
pedestals, chairs, rugs, drapes, flooring tiles, light fixtures, etc.
• Supervises the appearance of dining room tables, including table linens, napkins, silverware, 
table setup, centerpieces, etc.
• Supervises Dining Room personnel on all shifts; select, staff, schedule, orient/train, and 
evaluate Dining Room Staff.
• Directs and coordinates set-up & execution of internal and external events throughout the 
community.
• Assigns specific job and spot checking to ensure standards are met.
• Ensures that all policies and procedures related to safety and health are followed, including 
but not limited to SDS information, safe work practices, infection control and universal 
precautions.
• Promotes teamwork within the Food & Beverage department and between other departments to 
ensure smooth operations and quality service.

JOB/ POSITION DESCRIPTION
• Works closely alongside Food and Beverage leadership team, including the Executive
Chef & Culinary team, to ensure the execution of the best possible dining service.
• Assists in development, implementation and maintenance of written dining room service
objectives and standards of practice with procedures for implementation.
• Assists in assuring staff education is provided to dining room personnel in accordance
with the staff education plan, plus provides on the job training for dining room
personnel.
• Inspects equipment to determine repair or maintenance needs and cleanliness.

III. OTHER JOB FUNCTIONS
• Performs specific work duties and responsibilities as assigned by Director. Responsible
for cost control measures.
• Maintains acceptable standards of personal hygiene and complies with the department
dress code.
• Attends in-service training and education sessions as assigned.

IV. KNOWLEDGE / EXPERIENCE REQUIREMENTS
• A minimum of two years supervisory experience in “front of the house operations”
within restaurant, hotel, club or similar institution. Senior living experience is preferred.
• Prefer Post-Secondary Education in hospitality management or dining room operations.
• Excellent Interpersonal and Social Skills in order to work effectively with residents,
patients, families, visitors, peers, supervisors, subordinates and other outside contacts.
• Excellent interpersonal and social skills in order to work effectively with residents,
patients, families, visitors, peers, supervisors, subordinates and other outside contacts.
• Must be comfortable working with COVID-positive patients.
• Must be fully COVID and flu vaccinated per CDC guidelines and Masonic Village
policy.

V. LICENSES/ CERTIFICATIONS
• None Required

VI. PHYSICAL & ENVIRONMENTAL JOB REQUIREMENTS
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.
• While performing the duties of this job, the employee is regularly required to stand; walk;
use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop,
kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift
and /or move up to 10 pounds and frequently lift and/or move up to 50 pounds.
• Ability to read and write in English.
• Ability to effectively present information and respond to questions from groups of
managers, clients, customers, and the general public.

VII. WORK ENVIRONMENT
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.
The noise level in the work environment is usually moderate.