Dining room manager

Traditions of Deerfield -

Dining room Manager

SUMMARY OF POSITION FUNCTIONS

The Dining Room manager will direct, manage and train the servers. Scheduling, hiring and training of new servers, supervising Dining room operations, managing call offs shifts are essentials functions for the position .

The manager will also supervise and support all tasks and duties for servers, including assuming duties and functions of server position.

The position reports to the Chef.

ESSENTIAL POSITION FUNCTIONS

• Monitor and support Dining room flow during meals.
• Direct tasks and duties during meals services in accordance with sanitation standards. Any substandard quality of food must be brought to the attention of the Chef / Food service director.
• Help maintain beverage station cleanliness and products to assure proper service.
• Expedite tickets during meal periods as needed for efficiency of service.
• Create and manage servers cleaning schedules. Supervise and assist with equipment cleaning as needed.
• May be able to help in preparing food according to standardized recipes.
• Direct in maintaining Dining Areas Including dining rooms & café / club rooms - in clean condition at all times in accordance with community procedures.
• Communicate with Chef regarding food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
• Supervise and help with handling beverage and food in accordance with departmental procedures and in compliance with state and federal regulations.
• Monitor and assign cleaning duties for workspaces, serving equipment, trays, and dishes according to department procedures.
• Monitor and help with dishwashing duties as needed. Direct storage of clean equipment and dishes.
• Uses food supplies and equipment in an efficient manner to prevent waste.
• Uses food preparation equipment properly if needed and follows proper cleaning techniques and preventative maintenance schedules.
• Communicates with Chef or Cooks throughout the shift as needed to best meet needs of the residents.
• Implement in-service education as needed and applies information to job tasks.
• Complies with the community's Confidentiality and Privacy practices and procedures related to resident and employee records and all state / federal privacy laws.

Note : The essential functions of this job may be revised or updated as community needs dictate.

Leadership functions :

• Create two weeks schedule for servers in accordance with budget, seven days ahead of schedule start date; submit to Food service director / Chef for approval and signature.
• Participate in server interviews, hiring, training and disciplinary processes under the Food service director supervision;

does monthly in-services with servers.

• Address call offs and other issues pertaining to server absenteeism, informing Food service director / chef of those issues.
• Able to correct and teach servers during meal service if mistakes are observed.
• Help Food service director / Chef in maintaining Servery food products pars during food ordering process.
• Follow process to tally that all residents have received meals in Dining room or Room service.

SPECIAL REQUIREMENTS

According to the 2001 Federal Food Code, food service workers cannot have artificial nails or use colored nail polish, including clear.

EDUCATION & QUALIFICATIONS

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High school diploma or general education degree (GED); or one to three months related experience and / or training; or equivalent combination of education and experience.
• Prior food service experience is preferred.

KNOWLEDGE, SKILLS, ABILITIES

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers.

• Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

• Certification in sanitation as required by State and Federal agencies.

Last updated : 2024-11-23