The Dining Services Manager's primary purpose is to assist in overseeing, directing, and coordinating the planning, organizing, training, and leadership of the dining services staff, as necessary, to achieve stated objectives in employee retention, resident service and satisfaction, food quality, cleanliness, and sanitation. This encompasses the entire dining operation, including food preparation/delivery and dining room services, ensuring the highest quality dining experience for residents and guests of The Highlands at Pittsford’s dining venues and special events.

Responsibilities include, but are not limited to:

Primary

• Promote, work, and act in a manner professional, and consistent with the mission of The Highlands at Pittsford in providing the highest quality services and amenities, empowering our residents to live life to its fullest.
• Ensure that all dining services policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
• Ensure that all residents and their guests feel welcome and are always given responsive, friendly, and courteous service.
• Ensure that all food and products are consistently prepared and served according to the dining department’s recipes, portioning, cooking, and serving standards.
• Achieve positive outcomes regarding service, quality, appearance, sanitation, and cleanliness through training employees and creating a positive, productive working environment.
• Manage and program Point of Sale (POS) daily, including proper closing procedures with all wait staff.
• Manage and upload menus to Resident Portal and Digital Boards as specified by internal policies and NYS DOH Regulations.
• Assist with payroll as directed by the Senior Dining Room Managers and Director of Dining Services.
• Supervise and participate in kitchen and dining area cleaning activities.
• Investigate and resolve complaints regarding food quality or service.
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed per the receiving policies and procedures.
• Control inventories of linen, dining room tables, fixtures, tableware, and liquor, while reporting shortages.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
• Forecast staff, equipment, and supply requirements, based on a master menu and dining room reservations.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements.
• In the absence of the Senior Dining Room Manager, schedule dining staff as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assign duties, responsibilities, and workstations to employees per work requirements.
• In conjunction with the Dining Services Management Team, analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Provide new employee orientation and training in conjunction with Sr. Dining Room Manager.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Perform service tasks, such as clearing tables, serving food and drinks, greeting, and seating when necessary.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance and auditing schedules.
• Collaborate with the Dining Services Management Team and other critical departmental personnel for menu planning, serving arrangements, and related tasks.
• Works with the Life Enrichment Team, Marketing, and Laurelwood Care Team (Resident Care Aides) on resident-themed events.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees in meeting residents’ needs and supporting the operation of Dining Services.
• Fill in for fellow employees when needed to ensure resident service standards and efficient operations.
• Greet and seat residents, family members, and friends, and present menus.
• Schedule use of community rooms or catering services for events such as receptions, and negotiate details of arrangements with residents, families, and other departments.

FT, Tuesday- Saturday, 11:30am-close. Typically, around 8 pm. The schedule could vary based on business demands.

NE-Pay Range: $23.00 hr.-$36.00hr. *Experienced Based

127BR

Services/Support

Full-Time

40

Days