Oxford Enhanced Senior Living -
PART-TIME DINING ROOM LEAD
This role is a Front of House Supervisor, including customer service, staff management / schedule staff coverage. Flexibility to step in to assist team as needed.
The Dining Room Lead Position is responsible for the day-to-day coordination and oversight of all Dining Locations in the center. This also includes catering and special event planning
Reports to
- Directly reports to the Director of Culinary Services and the Administrator of the facility.
Supervises
Supervises the Wait Staff in the Dining Room and other Dining Locations in thecenter.
Supervision follows all accepted state and federal guidelines for the respectivediscipline.
Essential Duties and Responsibilities
Assist the Culinary Services in planning, developing, organizing, implementing, evaluating, & directingthe Culinary Services department, its’ programs and activities
Assists the Culinary Services Director in Coordinating Culinary Services with other departments (i.e.Activities, Nursing, Social Services, etc)
Assist in the recruitment, interviewing, and selection of Wait Staff as directed by the Culinary ServicesDirector and or Administrator
Determine departmental staffing requirements necessary to meet the Culinary Services departmentneeds and assign a sufficient number of personnel for each shift
Schedule department work hours (including vacation and holiday schedule), personnel, workassignments, etc. to expedite work as directed by the Culinary Services Director and the
Administrator
Assist the Culinary Service Director with Time and Attendance TasksDelegate administrative authority, responsibility, and accountability to other Culinary Servicespersonnel as deemed necessary to perform their assigned duties (ie. Wait Staff and Utility)
Assist the Culinary Director with Counsel / Discipline of Culinary Services personnel (Wait Staff) asrequested or as necessary.
Dining Room Lead
Make daily dining location rounds to assure that Culinary Services personnel are performing requiredduties and assure that appropriate Culinary Services procedures are being rendered to meet the
needs of the facility.
Conduct pre-meal dining room rounds in all locations to ensure dining room presentation meets theCulinary Standards for the center.
Lead a pre-meal briefing with Wait Staff and Chef to educate staff on the menu.Meet and greet residents upon entering the dining room. Complete Dining Room Attendance for eachmeal.
Participate in department personnel evaluations in accordance with the company policies &procedures.
Assure that all dining locations are maintained in a clean and sanitary mannerInsure that Culinary Services personnel follow established department policies & proceduresincluding appropriate dress codes.
Make periodical rounds to check equipment and insure it is in good working conditionInsure that department personnel operate equipment in a safe mannerAssist support services in developing, implementing, and conducting in-service programs inconjunction with Culinary Services department
Insure that department personnel are trained to use labels, and MSDS to recognize hazards andfollow appropriate protective measures
Attend department head meetings when directed by the Culinary Services Director and or theAdministrator
Make department adjustments in order to conform to the approved budget or as may be dictated by ananalysis of the monthly operating statements
Maintain current and up-to-date residents profiles including name, diet order, food preferences and allergies.Process diet changes and new diets as received from nursing services
Insure that menus are maintained and filed in accordance with company policies & proceduresVisit new residents on day of move in to obtain diet history, preferences and to educate residents onCulinary Meal Service.(times, seating, sample menu etc)
Periodically visit residents to evaluate the quality of meals served, like / dislikes, etc.Maintain a Seating Chart / DiagramInterview residents / family members to obtain diet historyMake daily rounds in department to ensure that all sanitary codes are adhered to.Frequent dining room audits to review presentation of furniture, linen, walls, floors, windows and workwith Culinary Service Director and Administration on corrective action
Frequent Satisfaction Surveys and review with Culinary Service Director to develop Plan of ActionRequirements
Knowledge / Skills / Abilities
High-school diplomaNecessary certification, if required by the state; ie ServSafeHealthcare experience preferred2 years managerial experienceSupervisory experience in dining room / front of the house operation.Must be able to read, write, speak, & understand the English language.INDHP
