Assistant Dining Room Supervisor

Masonicare Corp•Wallingford, CT

10d•Onsite

About The Position

The Assistant Dining Room Supervisor is responsible for quality assurance in the dining room, including staff scheduling, monitoring waitstaff compliance with dining standards, and overseeing sanitation in kitchen operations. The role also includes serving residents, supporting dining room operations before and after meals, training and directing waitstaff, and addressing customer concerns professionally. The supervisor maintains a professional appearance and follows workplace procedures for attendance, timekeeping, safe food handling, sanitation, and customer service. The position performs administrative duties as assigned by the Director and/or Assistant Director, reports safety and equipment issues to supervisors, and attends required in-services.

Requirements

High school diploma or GED.
Some waitstaff and supervisory experience.
Strong organizational skills and a professional demeanor.
Ability to interact well with younger waitstaff and older residents while maintaining a pleasing personality and calm focus.
Ability to meet the physical demands of continuous standing, walking, bending, crouching, and carrying.
Ability to manage stress related to staffing and customer satisfaction issues.

Responsibilities

Create and maintain the schedule for Pond Ridge Dining Services staff.
Monitor waitstaff compliance with dining standards and posted schedules, including procedures for requesting time off and calling out.
Follow proper time-clock procedures and report to work on time and in proper attire.
Wait on tables, take resident orders, and serve professionally while handling multiple tasks.
Know menu items and communicate information about menu items, special functions, and resident issues to waitstaff.
Check dining rooms before meals to ensure tables are properly set and clean; check after meals to ensure areas are cleared, cleaned, and reset correctly.
Assist with interviewing and recommending personnel for vacant positions and participate in employee disciplinary matters.
Delegate stations and pre-meal and post-meal assignments, ensure work is completed, and maintain an efficient and courteous workflow.
Instruct and train new waitstaff in appropriate procedures.
Discuss menus with waitstaff before each service and address their comments, questions, and concerns about menus and service.
Monitor waitstaff activity in kitchens and dining rooms to support smooth workflow and proper plating.
Ensure safe and sanitary procedures are followed during service and setup, including proper food handling, hand washing, and sanitation of trays, work areas, and equipment.
Handle customer issues professionally, use available options to satisfy customers, and take appropriate procedural steps or make adjustments following complaints.
Treat customers, visitors, coworkers, and residents with courtesy and respect; maintain a calm and professional demeanor.
Report safety issues and equipment malfunctions to supervisors.
Attend mandatory in-services and perform other duties as assigned.
Perform administrative duties as assigned by the Director and/or Assistant Director.