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Dining Room Manager/Assistant General Manager, Brooksby Village
•30 days ago
| Hours | Part-time |
|---|---|
| Location | 100 Brooksby Village Drive Peabody, Massachusetts |
About this job
A Dining Room Manager / Assistant General Manager is responsible for managing all aspects of meal time service and the overall efficiency of the kitchen, cafe, dining room, private dining room and catering. Responsible for overall supervision of all Dining Room and Cafe Staff, (including training, evaluating and disciplining).
ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.
Maintains the Erickson Living philosophy and "Vision" statement.
Satisfies residents, guests and staff with services.
Supervises the overall efficiency of dining room and cafe operations.
Supervises, schedules, evaluates, trains, hires and disciplines all dining room staff, cafe staff, Service Coaches, Peer Trainers and supervisors.
Maintains effective communication with managers, fellow Service Managers
Supervisors, subordinates and all other coworkers.
Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.
Ensures proper portioning of foods, attractive plate presentation and serving required diets for meals, nourishment and snacks. Includes documentation of diet changes, nourishment and snacks. Also includes set up of special resident and staff functions.
Supervises opening and closing of food service operation.
Shows professional knowledge, proficiency and initiative in achieving goals and meeting standards.
Performs any duty requested by Management to ensure the effective and efficient operation of Senior Campus Living.
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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to supervise multiple dining rooms concurrently involving large number of employees while meeting regulatory requirements.
EDUCATION and/or EXPERIENCE:
A minimum of three years experience in dining room supervision/management, including production, service and sanitation. A Bachelors degree in Restaurant Mgmt., Dietetics or Inst. Mgmt. may be substituted for up to 1 year experience. College courses restaurant management, dietetics or nutrition preferred. High School Diploma or GED required.
ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.
Maintains the Erickson Living philosophy and "Vision" statement.
Satisfies residents, guests and staff with services.
Supervises the overall efficiency of dining room and cafe operations.
Supervises, schedules, evaluates, trains, hires and disciplines all dining room staff, cafe staff, Service Coaches, Peer Trainers and supervisors.
Maintains effective communication with managers, fellow Service Managers
Supervisors, subordinates and all other coworkers.
Supervises organization and sanitation of dining rooms, kitchen, storage areas and loading dock.
Ensures proper portioning of foods, attractive plate presentation and serving required diets for meals, nourishment and snacks. Includes documentation of diet changes, nourishment and snacks. Also includes set up of special resident and staff functions.
Supervises opening and closing of food service operation.
Shows professional knowledge, proficiency and initiative in achieving goals and meeting standards.
Performs any duty requested by Management to ensure the effective and efficient operation of Senior Campus Living.
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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to supervise multiple dining rooms concurrently involving large number of employees while meeting regulatory requirements.
EDUCATION and/or EXPERIENCE:
A minimum of three years experience in dining room supervision/management, including production, service and sanitation. A Bachelors degree in Restaurant Mgmt., Dietetics or Inst. Mgmt. may be substituted for up to 1 year experience. College courses restaurant management, dietetics or nutrition preferred. High School Diploma or GED required.
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