Position: Dining Services Manager

Supervisor: Director of Operations

Employment Status:

☐ Non-Exempt Status

☐ Exempt Status

Summary:

New Hampton Manor Location will be opening up in Bloomfeild Hills. Coming Soon!

Interview Location: 100 Decker Rd, Walled Lake, 48390

Responsible for effective overall management of the Dining Services Department to provide quality dining and services to all residents.
Responsibilities:Plans, manages, and coordinates activities of the dining services department, and provides food services for residents and employees. Develops standards for organization and supervision of dining services.

• Maintains quality dining services within the prescribed budget.
• Determines quality and quantity of food required; plans menus and controls food costs; may be scheduled to prepare meals.
• Oversees the food preparation and cooking, to ensure meals are prepared per company procedures.
• Makes frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed.
• Prepares cleaning schedule, production worksheet and staff schedules.
• Maintains inventory of food and nonfood items.
• Selects, orients, and trains new employees in department; effectively delegates authority to dining services staff to ensure effective flow of materials and services.
• Develops and directs cost control system; prepares and submits department budget to director.
• Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed.
• Ensures safe work procedures are developed and followed, to include those relating to employee injuries, prevention, and infection control.
• Ensures a continuous quality improvement program is in place and appropriate follow-up occurs.

This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.
Qualifications:
Education and Experience
High school diploma or general education degree (GED) required. Two to four years experience in commercial kitchen, operation and line cooking, and/or training; or equivalent combination of education and experience.

Certifications, Licenses, and Other Special Requirements
Current ServSafe Certification required. State food service certification required, if applicable. ACF Certified Sous Chef (CSC) preferred.

Management/Decision Making
Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.

Knowledge and Skills
Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Familiarity with Microsoft software preferred. Basic typing skills are essential. A thorough knowledge of food safety and sanitation, culinary nutrition, and supervisory management is required.

Job Type: Full-time

Pay: $45,000.00 - $55,000.00 per year

Benefits:

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

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekends as needed

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)

Ability to Relocate:

• Bloomfield Hills, MI: Relocate before starting work (Required)

Work Location: In person