Dining Room Manager / Full Time / Exempt

Starting Salary:  $53,268 - $79,903

(*This is based on 2080 hours.)

JOB SUMMARY:

• Assume the authority of the Director of Dining Services when he/she is away from the facility.
• General management and administration of all dining services and service staff, daily ala carte service, as well as all special and catered functions.
• Execution and assignment of catering responsibilities in co-ordination with the Kitchen Coordinator and Administrative Assistant.
• Assure resident satisfaction in the Dining Rooms and at all catered functions on and off campus.
• Instruct all Dining personnel in safety and sanitation and insure that all policies are being followed.
• Supervise cleaning and set up of dining areas.
• Review and approve employee schedules to ensure we are meeting the needs of the residents and forecasted Laurel Lake budget.
• Oversee and assist in the preparation and maintaining of records, reports, pricing, billing, and paperwork regarding service and catering operations for the community.
• Direct and supervise the coordination of all catering functions for independent residents or outside group catered events. 
• Assist in the development of in-service education programs, on the job training and orientation of new service personnel and on-going training and development of existing staff.
• Assist in the review and development of the departmental budget in collaboration with the Director of Dining Services.
• Recruit, interview, and hire all service staff.
• Issue disciplinary action, evaluations, schedule required annual staff in-services to supervised employees when they are due.
• Develop and oversee scheduling, the ordering and inventory maintenance of tableware, wine, liquor, and fountain beverages with Assistant Dining Manager.
• Assist in developing, standardizing, implementing and coordinating department policies and procedures, with particular focus on service.
• Ensures that sanitation and food handling practices are followed by the production and service staff.
• Assuring that all Dining Services protocols and procedures are followed in accordance with established policies.
• Proper personal appearance and hygiene according to established procedures.
• Attendance and participation in all in-service training programs or mandatory education.
• Reporting of all hazardous conditions, equipment, and/or accidents/incidents.
• Attending meetings, as necessary or required.
• Performance of other duties as deemed necessary and appropriate, or as may be directed.

POSITION REQUIREMENTS:

Knowledge, Skills and Abilities:

• Must possess a minimum of five (5) years' experience in administration and management of all phases of service, catering, and front of the house operations.
• Understanding and ability to creatively train the service staff under their control in the techniques of ala carte, buffet, and banquet service and presentation.
• Good communication skills; must be able to demonstrate effective reading, writing, speaking and analytical skills.
• Standards of proper plate presentation and garnishing.
• Must possess basic mathematical skills.
• Must be able to follow written instructions.
• Must be a detail oriented person and be able to perform duties with great accuracy each day.  
• Must be able to interface with people at all levels and with residents in a positive and professional manner.
• Must be computer literate and possess knowledge of Windows 95 and the Microsoft Office software package. 
• Must possess good leadership skills.
• Must possess basic knowledge and understanding of staff training tools and their application.
• Must be an effective teacher and motivator.
• Must be receptive and adaptive to change.

Educational Requirements:

• Culinary or Associate Degree in Food Service; or comparable experience
• Must have Sanitation Certification training
• Must have working knowledge of HACCP and OSHA protocols
• Must be able to read, write, speak, and understand the English language.

Licensure, Certification and Registration:

• Must have current Sanitation Certification

 Supervision Exercised:

• Directs all Production and hourly service staff employees

TOOLS AND EQUIPMENT USED:

Computers and related office equipment

PHYSICAL ENVIRONMENT / WORKING CONDITIONS:

Non-Patient Care Staff (21-50 lbs.) – Physical Demands

Occasional – 1 to 33% of workday

Frequent – 34 – 66% of workday

Constant – 67 – 100% of workday

Not at all – 0% of workday

Occasional

Lift 0-50#, 6-36” from floor; lift 0-30#, 6-72” from floor; climbing stairs; climbing ladders, working from heights, crawling, kneeling, running, operating machines: (2 foot/feet).

Frequent

Unilateral horizontal reach 0-18”; unilateral vertical reach 36—72”; bilateral carry 100’, 50#; push/pull 100’, 19 ft. lbs.; lift 0-30#, 6-36” from floor; lift 0-50#, 36-48” from floor; operating machines: (2 hand(s)).

Constant

Sitting, standing, walking: 2.3 mph, 0 incline; bilateral fine motor manipulation; functional near, far, color vision aided or unaided; functional hearing aid or unaided; functional verbal communication skills; working overtime as assigned to meet operational/patient care demands.

Not at All

Hold 200# patient sidelying while doing procedure x 2 min; roll 200# patient away/toward self; transfer 105# person chair-chair 5x/hr. with gait belt; bed-cart transfer with 200# person and assist of one with sheet; more 200# person up in bed with assist of one and sheet.

Category II Job Classification – Laurel Lake employees who have jobs with tasks that rarely involve exposure to blood, body fluids, or tissues and have no contact with used sharps.

Job Hazard Risks:

Lifting

Infectious Disease Exposure

Hazard Materials Exposure (Nuclear, Biological, Chemical)

Workplace Violence Potential

This job description identifies the general nature and level of work to be performed.  It is not to be considered an exhaustive list of responsibilities, duties or skills required of an incumbent.