You haven't searched anything yet.
POSITION SUMMARY
Assists in managing the day-to-day operations of the Dining Services Department while meeting or exceeding the Dining Services hospitality and service standards. Trains, supervises and manages all members of the front of the house team including servers, bartenders, hosts, hostesses, bussers, expediters, etc. Will assists in managing the Back of House employees in the Executive Chef’s absence and the Dietary Staff in the CDM’s absence. This position requires a flexible schedule with longer than normal hours at times. This position will be the person primarily responsible for closing the Dining Department on a nightly basis.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.
· Manages front of the house Associates, including hiring, orienting, training, conducting performance evaluations, and providing counseling and discipline; coordinating and approving time off; and directing and managing the workflow of the department, all within community standards and guidelines.
· Maintain visibility to the residents during mealtimes to ensure proper service and standards are being met.
· Responsible for oversight of kitchen staff in the absence of Executive and/or Sous Chef.
· Responsible for oversight of dietary staff in the absence of the CDM.
· Practice and observe all safety and loss prevention programs.
· Ensure good working relationship between Dining Services and other departments.
· Participate in the Manager on Duty program.
· Lead team by example through adherence to community standards and guidelines.
· Plan, facilitate, and participate in in-service training programs.
· Ensure maintenance and upkeep of all dining areas.
· Supports the Mission and Values of the community and Catholic social teachings.
· Perform all other reasonable tasks assigned by your supervisor.
SUPERVISORY RESPONSIBILITIES
· Responsible for the hiring, orientation, training, evaluations, disciplinary process of Associates, and managing and supervising Associates in the day-to-day operations of the Dining Services Department.
· Maintain a motivating environment, which encourages associate involvement, creativity, and problem solving.
Requirements: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 :
· Minimum of two years' experience as a Manager in a Dining Services setting.
· Must have successfully completed a food safety training program.
Knowledge, Skills and Abilities:
· Language Ability:
· Mathematical Skills:
· Cognitive Demands:
· Computer Skills:
· Competencies:
PHYSICAL REQUIREMENTS
· Prolonged periods of standing and working in a kitchen.
· Exposure to extreme heat, steam, and cold present in a kitchen environment.
· Must be able to lift up to 25 pounds at times.
· Must be able to work late nights and unpredictable hours.
Full Time
$51k-63k (estimate)
04/30/2024
05/18/2024
The following is the career advancement route for Dining Manager positions, which can be used as a reference in future career path planning. As a Dining Manager, it can be promoted into senior positions as a Food & Beverage Manager that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Dining Manager. You can explore the career advancement for a Dining Manager below and select your interested title to get hiring information.