SUMMARY:
The Tradition Dining Room Manager will personally direct and provide an exceptional dining experience for each resident and guest by keeping a steady flow of service to the tables, delegating side work evenly to all the servers, scheduling sufficient staff, and maintaining a mental awareness for customer satisfaction. Effectively and thoroughly manage personnel including adherence to policies and procedures and motivate team to ensure a customer friendly workforce that continuously smiles at, acknowledges, and appreciates customers.
QUALIFICATIONS:
At least one year of management and supervisory experience in a restaurant setting or equivalent experience and education.
Knowledge of restaurant style service as related to meal service and timing.
Possesses a sense of urgency in resident and guest service,
Ability to create a harmonious and team-oriented working environment.
Ability to effectively read, write and communicate in English.
Highly organized in day-to-day operations in the food service department.
Possesses effective communication and people skills.
Possesses high sanitation and safety skills.
Must be personable and people oriented.
Possesses basic computer skills.
Possesses sound organizational and time management skills.
Possesses good judgment, problem solving and decision-making skills.
EMPLOYMENT STATUS:
Full-time salaried position involving evenings, weekends, holidays.
REPORTS TO:
Director of Dining
AREAS OF RESPONSIBILITY: (Include those listed below and other duties as assigned by
management)
Human Resources:
Training, supervising and motivating team members
Financial:
Labor management – people following their scheduled hours
Purchasing within company guidelines and inventory control
Revenue tracking for accurate receipts of meal counts
Budget compliance
Operations:
Service: Style, quality and timeliness of meal service Quality of food
Sanitation: Cleanliness of dining room and service areas
Atmosphere:
Meal presentation, (appealing plate, entree availability, and timeliness of preparation)
Guest relations, (resident/guest interaction, and communication)
Record keeping:
Resident and guest’s meal records
Cleaning schedules Inventory management
PHYSICAL REQUIREMENTS: Requires frequent walking, sitting, and standing, lifting up to 50 lbs, bending and reaching. Activity level is high.
WORKING ENVIRONMENT: Clean, well-ventilated, and lighted kitchen and dining room. Possible hazards include cuts, burns, falls, strains, and exposure to temperature changes.
PERSONAL APPEARANCE and HYGIENE: High customer visibility and interaction requires professional presentation with clean, odor-free, well-kept appearance. Will wear approved uniform attire with comfortable shoes and adhere to The Tradition’s Dress Code Policy as outlined in the employee handbook. Long hair should be secured away from face and shoulders. Jewelry, nails should not interfere with ability to complete job tasks.
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