JOB TITLE: Dining Manager

DEPARTMENT: The Terrace Restaurant and Blue Heron Pub

STATUS: Non-Exempt

Job Type: Full-time

Position Description:

The Restaurant / Pub Manager manages all activities of the Terrace Restaurant and Blue Heron Pub in the goal of providing the highest quality of food service and dining experience for residents, visitors, and staff. This position supports and/or implements policies and procedures to assure maximum quality, efficiency, effectiveness and financial viability by ordering food / beverages and supplies for the Twin Lakes dining program and keeping with in the budget set forth, and aide the Administrator in maintaining the staffing budget by working in a staff position if it cannot be covered. The Restaurant/ Pub Manager will book, manage and execute all service activities for the Terrace / Blue Heron and all Catering bookings on Campus.

Duties and Responsibilities

1. Provides oversight to meal preparation and service in all dining venues to assure consistency in quality and customer service. ( know what needs to be done to make sure the food is seasoned properly, what to replace in the event foods are burned, how to follow recipes, and proper temperatures)
2. Provides communication to Administrator and staff in a timely and comprehensive manner on all topics that are of utmost important with regards to staffing and operations.
3. Maintains the food service and supplies budget for CFO.
4. Completes inventory weekly to make sure what is needed is ordered, i.e. all paper products, and foods including supplements, dairy, meats, vegetables, breads, desserts or items to order for them to be made such as sugar, gravy mixes, flour, oil, spices, beverage items tea, coffee, etc.)
5. Aides in making sure staffing pattern is sufficient of personnel to accomplish all departmental goals and support all Twin Lakes Policies and procedures.
6. Meets with Administrator weekly to discuss budget, staffing and meal preparation goals.
7. Conducts continuous walk through of the kitchen area (dish room, cooler, and freezer, stock rooms) to assure all protocols, policies are being properly followed and cleaning lists are being done. (cleanliness, temperatures reordered, and labels put on open stock).
8. Monitors inventory to assure adequacy, safety, and proper use of all food and supplies ( what is ordered for the day is what is used). Inventory is completed annually at the end of September.
9. Assists with Twin Lakes special functions across the campus to assure excellence, and consistency with the expressed wishes of all customers, and overall satisfaction of all involved.
10. Is able to work any position in kitchen as needed in the event of call out or need for training. Knows serve safe rules and local health department rules, and is able to train or mentor staff on such polices.
11. Knows all equipment, what it is used for and what chemicals are to be used on each piece of equipment and how to clean them.
12. Conforms to the highest standards of practice in human resources. Works closely as a team, to assure compliance with safety, sanitation, and legal requirements; and the development and maintenance of a workplace that is safe, and free of discrimination and harassment in any form.
13. Serves as a member of the Food Service Team, and attends all Team meetings, benchmarking meetings as assigned.
14. Assists in monitors emerging technology and recommends improvements that will increase departmental efficiency and effectiveness.
15. Trains all bartenders, cooks and wait staff on proper service etiquette and service standards.
16. May be required to perform other duties in keeping with the nature of this position which will not significantly alter the job requirements

Key Knowledge, Skills, and Abilities

1. Demonstrated knowledge of food service requirements, cooking quality, what is needed in baking, cooking, and working knowledge of recipes and menus and how to implement them. Must have experience in back of the house operations. Must have experience in short order cooking.
2. Strong verbal communication skills. The ability to read, write, understand, and speak fluently and correctly in the English language.
3. Demonstrated ability to work with others and as part of a team.
4. Ability to traverse long distances with or without assistance or assistive devices, and lift 30 pounds.
5. Willingness to travel for continuing education purposes, and demonstrated ability to learn from such experiences.
6. Ability to embody and uphold the corporate personality and culture of Twin Lakes with its emphasis on warmth, caring, generation of community, enthusiasm, achievement of excellence, and joy and following our core values; Christ-Centered, Financially Stable, People First, Quality, and Inclusiveness.

Minimum Education

Associates degree in Culinary or equivalent combination of education and experience with CDM certification and current membership in the ANFP.

Minimum Experience

1. A minimum of 3 years experience in food service with working knowledge in the kitchen / restaurant / country Club hospitality or health care setting with strong emphasis on Kitchen operations.
2. Culinary experience or education required.
3. Previous experience in food service management in a Health care or Continuing Care Retirement Community (CCRC) a plus.

License and/or Certification

1. Certification in ServSafe or the ability to become certified.
2. Certified Dietary Manager (CDM) or equivalent or able to take the certification exam preferred.