Dining Room Manager

This position is responsible for directing and organizing the dining room service activities and services to deliver outstanding resident service within budgeted guidelines.

ESSENTIAL FUNCTIONS

The duties listed below are essential functions of the position that must be performed to effectively perform the position in at least an acceptable manner as defined by Front Porch. In the future, other duties may be assigned and considered essential functions of the position:

* Set goals, objectives, and priorities for the dining room and its staff.

* Identifies department staff development and training needs and ensures the effectiveness of ongoing training programs.

* Confers with Dining Services Management and the food preparation team, including other personnel, to plan menus and related special events/celebrations and banquet operations.

* Inspects menu items to maintain presentation, quality standards, and sanitation regulations. Report any concerns to the Executive Chef and/or Director of Dining Services.

* Assists residents and guests with special needs.

* Hires, trains, supervises, schedules, and evaluates dining room staff.

* Provide appropriate reports concerning employee hours, schedules, pay rates, job changes, etc.

* Receives and resolves complaints concerning food, beverages, and service.

* Serves as liaison between the dining room and kitchen staff.

* Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.

* Assures the correct appearance, cleanliness, and safety of dining room areas, equipment, and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.

* Makes suggestions about improvements in dining room service procedures and layout.

* Perform all other related duties as assigned.

Communication/Interpersonal:

* Effective oral and written communication skills appropriate to the audience's needs.

* Ability to develop and deliver effective presentations live via online or virtual mediums.

* Excellent collaboration and team-building skills.

* Effective conflict management skills.

* Ability to effectively build relationships with customers, executive management, and other stakeholders through positive interaction, problem identification, and resolution.

Decision Making/Organization Skills:

* Demonstrates a high level of accuracy, even under pressure.

* Excellent organizational skills.

* Ability to perform work independently with minimal supervision.

* Ability to exercise sound judgment and make decisions based on accurate and timely analysis.

Productivity:

* Demonstrated time management and priority-setting skills.

* Ability to simultaneously handle multiple priorities.

* Ability to work in a fast-paced, dynamic environment.

* Ability to prioritize responsibilities and organize workload to ensure that timeframes are met and the work is completed within deadlines.

* Demonstrated ability to define, develop, and analyze performance measures and metrics; exercise sound judgment and make decisions based on accurate and timely analysis.

Project Management:

* Demonstrated project management skills.

* Demonstrated planning and project oversight/management skills.

* Demonstrated skills in project plan design and implementation, directing projects, coordinating the work of operational teams, and managing project budgets.

* Effectively manages project deadlines and escalates issues as appropriate.

Essential/Preferred

Type

Specialization

Equivalent Experience instead of Education

Essential

Associate Degree

Two years of related work experience or

Two years of College

Preferred

Bachelor Degree

Business Management

Essential/Preferred

Minimum Experience

Details

Essential

5 years

Restaurant experience

Restaurant supervisory experience

Preferred

Essential/Preferred

Type

Description

Essential

Certification

ServSafe

Preferred