Dining Room & Catering Manager

Join our team at La Posada at Pusch Ridge, a brand-new upscale retirement community in Oro Valley, AZ! We are seeking a full time Dining Room & Catering Manager to lead our elegant Independent Living dining experience and oversee exceptional catering services across our campus.

What You’ll Do

• Ensure a high-quality dining experience that meets or exceeds La Posada’s standards of excellence.
• Lead, train, and develop front-of-house dining staff to deliver top-tier hospitality.
• Manage dining operations within budget while maintaining superior service.
• Oversee catering and event management, from sales and planning to execution, ensuring exceptional experiences for residents, guests, and staff.
• Collaborate with leadership to continually enhance dining and catering services.
  
  
  

Why Join La Posada at Pusch Ridge?

At La Posada At Pusch Ridge, We Foster a Rewarding And Inspiring Work Environment Where Employees Feel Valued And Supported. We Offer

• Competitive pay
• Paid Time Off (PTO)
• 401(k) with company match
• Excellent health insurance
• Mileage incentive program for employees commuting over 15 miles
  
  
  

Essential Functions

Training (for all independent living dining rooms)

Develop Documented Training Programs And Methods To Deliver The Training. Provide Tools And Techniques For Ongoing Coaching And Ways To Evaluate The Effectiveness Of The Training With Regard To Customer Service Quality, Relationship Building And Operational Effectiveness. Documentation And Continuous Improvement Will Be a Part Of The Program. Training Topics Will Include But Not Be Limited To

• Proper table settings and set-ups
• Table service and etiquette
• Menu offerings
• Performance of side jobs
• POS and resident tracking
• Personal appearance Food safety
• Sanitation
• Dining room overall appearance
  
  
  

Staffing (for all independent dining rooms)

• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Monitor employee and patron activities to ensure liquor regulations are obeyed. Oversee scheduling of staff hours and duty assignments in dining room sections to ensure effective and efficient high-quality service and reasonable distribution of workload.
• Manage and direct all aspects of special functions assigned by Catering Manager or other designated personnel to ensure setup is completed in a timely manner. Ensure appropriate staff is scheduled for events in coordination with the Catering Manager and is knowledgeable of the details of the event.
• Ensure that staff is working effectively and efficiently at all times and is aware of the work procedures, guidelines and rules that are to be followed to provide a quality dining experience for residents and guests.
• Coordinate, manage and oversee the performance evaluation and improvement process for all front of the house staff.
• Uniformly enforce all work procedures, policies, guidelines and rules for front of the house staff and provide coaching and development opportunities and corrective action as needed.
• Establish standards for personnel performance and customer service. Completes payroll, and fills out payroll variance report on a bi-weekly basis.
  
  
  

Operations (for all independent dining rooms)

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Greet guests, escort them to their seats, and present them with menus and wine lists when host or server is unavailable or otherwise occupied.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Order and purchase equipment and supplies.
• Compile and rectify the billing for residents with regards to meal credits and total number of meals served in the dining locations for independent living.
• Responsible for the operation of the dining area, including accountability of job tasks, opening and closing checklist and side jobs are completed on a daily basis.
  
  
  

The following duties primarily involve catering operations but may cross-over into Dining Manager Functions

• Organization, communication, delegation, and follow up of both internal and external catering events including creation of function sheets, client contact, and scheduling and assignment of duties that meet or exceed customers' needs and wants.
• Coordinates scheduling of server staff as needed for catered events in conjunction with Dining Director and Dining Room Supervisors.
• Conducts specialized staff orientation & training for service techniques and practices that differ for catered events.
• Participates in selection, development, coaching, teamwork and corrective action of staff positions that report directly to the Catering Manager.
• Through the coordination, direction, implementation and continuous improvement ensures high levels of resident, client, staff and customer satisfaction for catered events.
• Catering Manager serves as the main point of contact and the liaison throughout the event life cycle for all sales and marketing related matters including, ideas, concepts, venue, menus, pricing and services.
• Catering Manager is responsible for achieving the targeted revenue and expense goals for the catering area.
• Prepares and issues all invoicing and campus cross charges for catered events utilizing assistance of departmental administrative assistant, maintaining accurate records of such, and communicates information to accounting department utilizing designated company technology.
• Stores and maintains all decorations, props, and specialty linens for repeated use at catered events resulting in financial efficiency.
• Communicates verbally and in writing the specifics and details of each event in a timely and concise manner to the Dining Services management and other necessary personnel and areas, utilizing designated tools and technology to ensure events and caterings are carried out seamlessly to meet or exceed customers' needs and wants.
• Coordinates and oversees the timely and proper set-up of events, caterings, facilities, furniture, communications equipment and meals for catering and any other special events.
• Works effectively and collaboratively with the Dining Services Director, the Executive Chef and the kitchen staff to develop and maintain a standardized catering menu as well as specialized menus based on client requests.
• Participates in planning and execution of all special events at La Posada. Compiles estimated cost models, submits final budget, tracks budget statistics, and prepares management reports.
• Record highlights of catered events, room set-ups, decorations, and other departmental services to use as a sales and promotional tool.
• Provides project status updates.
• Negotiates contracts and maintains relationships with preferred vendors for any necessary catering and event service and items.
• Assists in creation of internal and external promotional pieces.
  
  
  

Competencies

• Professional and Courteous Communication - Ability to communicate professionally and courteously with residents, patients, guests, and family members.
• Communication, Oral - Ability to communicate effectively with others using the spoken word.
• Communication, Written - Ability to communicate in writing clearly and concisely. Project Management - Experience in general areas of organizational planning and social functions.
• Safety Awareness - Follows all Infection Control practices, including handwashing techniques, standard precautions, isolation precautions, and safety precautions.
• Decision Making - Ability to make critical decisions while following company procedures. Delegating Responsibility - Ability to allocate authority and/or task responsibility to appropriate people.
• Detail Oriented - Ability to pay attention to the minute details of a project or task.
• Teamwork-Work effectively with all others at varying levels.
• Collaboration-Work together in a cooperative and supportive manner to achieve common goals and ensure quality.
• Ethical - Ability to demonstrate conduct conforming to a set of values and accepted standards.
• Honesty / Integrity - Ability to be truthful and be seen as credible in the workplace.
• Judgment - The ability to formulate a sound decision using the available information. Management Skills - Ability to organize and direct oneself and effectively supervise others.
• Organized - Possessing the trait of being organized or following a systematic method of performing a task.
• Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.
  
  
  

Skills And Abilities

Education: Associates degree in food service, culinary arts of related field of equivalent work experience.

Experience: Minimum of two years experience in dining services management or any combination of education and experience that provides the equivalent background needed to effectively perform the job as determined by Human Resources.