Dining Room Mgr

Front of House Manager/Dining Services Manager

Brookridge, a ThriveMore of NC Community

TITLE: Dining Room Manager RESPONSIBLE TO: Exec. Chef

JOB OBJECTIVE: Performs a variety of service geared tasks to ensure customers enjoy their dining experience. Included is the greeting of customers, scheduling of reservations, scheduling of waitstaff employees, and arrangement of special events for customers.

Supervision (Given and Received):

*Given: Supervises dietary aides and cooks.

Given: Waitstaff.

Received: Supervised by Director of Food Services.

JOB REPONSIBLITIES AND DUTIES:

1. *Greets and seats customers upon entering dining room.

2. Provides menus according to facility policy to customers.

3. *Arranges special services and events for customers.

4. *Directs pre-service meeting to ensure staff understanding of menu items, methods of preparation, and style of service.

5. *Inspects dining room and workstations for cleanliness and neatness.

6. *Follows Standard of Operations for food handling and storage.

7. *Maintains accurate customer counts,

8. *Orients newly hired waiters/waitresses to job responsibilities.

9. Assists, when necessary, with in-service training programs.

10. *Complies with all requirements of all Federal, State, and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and The Americans with Disabilities Act, as amended.

11. *Cleans assigned areas following established cleaning procedures and schedules.

12. *Assists dining room staff in waiting on tables, bussing tables, rearranging dining room, and performs all other duties as assigned.

13. *Assures waitstaff complete side work duties daily before leaving for day.

14. *Hold pre-service meetings daily with staff to discuss menus and service issues.

15. Assigns extra cleaning to waitstaff as needed.

16. Completes waitstaff schedule to ensure adequate coverage.

17. Practices a "clean as you go" policy.

18. *Follows directions for the safe and sanitary use of cleaning agents.

19. Informs supervisor immediately of all equipment breakdowns.

20. *Works tactfully and cooperatively with resident, families, visitors, and other staff throughout the facility,

21. Abides by department policies, practices, and standards of care.

22. *Properly uses and cares for equipment and supplies.

23. Follows all safety, security, infection control, universal precautions, and hazardous materials policies and procedures. Performs all tasks to assure resident personal safety and the protection of co-workers and facility property.

24. Knows and ensures that all resident rights are maintained at all times. Reports any violations or suspected deviations according to facility policy.

25. Maintains confidentiality of all resident care information.

26. Changes work schedule or works overtime on occasion to meet the needs of the facility.

27. Comes to work as scheduled and consistently demonstrates dependability and punctuality.

28. Assists other staff members as needed within the limits of training and certification.

29. Assumes responsibility and accountability for information contained in the Employee Information Booklet.

30. Attends staff meetings, in-service classes and committee meetings as assigned.

31. *Performs other related duties as directed by Associate Director and Director of Brookridge.

JOB RESPONSIBILITIES AND DUTIES - In conjunction or in the absence of the Food Production Manager or Assistant Food Director:

32. Supervisor of food service personnel: maintenance of quality assurance programs for Independent Living (IL), Assisted Living (AL), and the Nursing Care Center (NCC): daily/weekly/monthly maintenance of dietary records.

33. *Assist department head in the recruitment, interviewing, and selection of new employees. Conduct and document regular, continuing training programs for waitstaff, cooks, and dietary aides. Assure adequate staffing for all food service areas and have the knowledge and skills to fill in as necessary.

34. *Assist in menu planning, the implementation of new menu ideas, standard recipes, special functions, and catering menus.

35. *Responsible for ordering adequate food supplies to avoid menu substitutions coordinate food purchases with Dining Services Coordinator for special functions. Record cost of food and number of hours of cook and/or dietary aide labor hours required for special functions.

36. *Responsible for the timely and accurate keeping of departmental records including department purchases, menus, inventory, smallwares, refrigerator/freezer temps, dish machine temps, and sanitation sheets.

37. *Ensures that food and supplies are handled and stored sanitarily as outlined in the Dietary Policy and Procedures Manual.

38. *Ensures that all equipment in the dietary department is cleaned, and that all equipment is in proper and safe working condition.

39. *Is available to be called in case of emergencies.

40. *Meets one-on-one with each dietary employee on a routine basis to evaluate his/her performance and ensure that the performance is consistent with job description tasks.

41. With Food Service Director, disciplines subordinate employees via verbal and written counseling consistent with Baptist Retirement Homes Employee Handbook.

42. *Schedules employees to attain proper workflow, to meet work objectives and budgetary guidelines.

43. *Receives and checks for accuracy of incoming food and supply orders. Submits invoices to Food Service Director.

44. *Supervises storage of food supplies to ensure that items are stored in an orderly and neat manner, at the proper temperature and in compliance with regulations.

45. *Supervises cooks to ensure they follow standardized recipes and production sheets.

46. *Ensures the daily completion of sanitation and documentation of completion.

47. *Maintains an adequate supply of food and other items, in addition to existing stock, for use in an emergency/disaster.

48. *Works tactfully and cooperatively with resident, families, visitors, and other staff throughout the facility.

49. *Abides by department policies, practices, and standards of care.

50. *Properly uses and cares for equipment and supplies.

51. *Follows all safety, security, infection control, universal precautions, and hazardous materials policies and procedures. Performs all tasks to assure resident personal safety and the protection of co-workers and facility property.

52. Knows and ensures that all resident rights are maintained at all times. Reports any violations or suspected deviations according to facility policy.

53. Maintains confidentiality of all resident care information.

54. Changes work schedule or works overtime on occasion to meet the needs of the facility.

55. Comes to work as scheduled and consistently demonstrates dependability and punctuality.

56. Assists other staff members as needed within the limits of training and certification.

57. *Assumes responsibility and accountability for information contained in the Employee Information Booklet.

58. Attends staff meetings, in-service classes and committee meetings as assigned.

59. *Performs other related duties as directed by Associate Director and Director of Brookridge.

JOB QUALIFICATIONS/DUTIES:

1. *High school graduate or GED equivalent.

2. Previous dining room hostess experience.

3. *Professional food production and menu development training is preferred.

4. *Demonstrated skills in people management and accounting.

5. *Demonstrated skill in written and oral communication, sound judgement, and leadership.

6. *Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation.

7. *Must maintain neat, well-groomed appearance adhering to dress code of the facility.

8. Must satisfy all established licensing and certification requirements applicable to this job position.

9. *Must be able to safely perform all essential job functions without harm to self or others with or without reasonable accommodation.

10. *Must comply with facility's drug testing and substance abuse program and polices.

11. Assists other staff members as needed within the limits of training and certification.

12.*Assumes responsibility and accountability for information contained in the Employee Information

Booklet.

13. Attends staff meetings, in-service classes and committee meetings as assigned.

14. *Performs other related duties as directed by Associate Director and Director of Brookridge.

PHYSICAL/MENTAL REQUIREMENTS:

1. *Each work shift is spent in standing (30%), walking (60%), and sitting (10%) to perform job functions.

2. *Performance of job functions requires constant twisting, stooping, and bending; frequent squatting and reaching at, above, and below shoulder level; and occasional kneeling, crawling, climbing of ladder and stairs.

3. *Frequent lifting and carrying of objects weighing up to 25 pounds is required, and occasional lifting and carrying of up to or above 50 pounds is necessary. Pushing/pulling of objects, such as dessert cart, weighing from 50 to 100 pounds is necessary 2 to 3 times daily.

4. *Occasional concentration on tasks involving minimal to moderate detail with little to constant interruptions is necessary.

5. *Occasionally required to attend tasks lasting from 10 to 45 minutes involving specific ideas, generally one at a time.

6. *Occasionally required to monitor persons at a distance of 35 feet; read small print on directions, labels, etc.

7. *Occasionally expected to make assessments of products based on smell and to distinguish separate seasonings and flavorings.

ENVIRONMENTAL CONDITIONS:

1. *Works in a climate-controlled building with temperature range from 68 to 75 degrees.

2. *Occasionally exposed to grease or oil, dust, chemicals, bodily injuries, burns, and loud or unpleasant noises.

EQUIPMENT UTILIZED:

*Telephone, adding machine, copier, coffee maker, can opener, serving trays, dish machine.

RESPONSBILITY IN AN EMERGENCY:

Expected to take a leadership role in responding to an emergency situation involving the safety and well-being of residents, other employees and the physical plant, according to instructions and training provided by the facility. This includes the ability to assist with a possible evacuation of residents.

This job description is not intended to be all-inclusive. The employee will also perform other reasonable related duties as assigned by the supervisor or other management staff.

Management reserves the right to change job responsibilities, duties and work hours as needed. This document is for management communication only and not intended as an express or implied contract of employment.

I understand the above job, and, at this time, I know of no limitations which would prevent me from performing the job with or without reasonable accommodation. I understand that it is my responsibility to inform my supervisor at any time that I am unable to perform the job responsibilities and job duties.

I have read this job description for this position and understand it will be a basis for evaluating my job performance.

HIPPA Privacy Rule

As an employee, it is your responsibility to protect resident and community information from unauthorized access, use or disclosure.

The above statements are intended to describe the general nature of work performed. They are not intended to be construed as an exhausted list of responsibilities, duties and skills required of personnel so classified.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.