Asst. Director of Dining & Hospitality

Saint John's On The Lake•Milwaukee, WI

About The Position

JOB OBJECTIVE: Oversees day-to-day service of Taylors, Prospect Grill, Neighborhoods and Catering. Facilitates service to ensure and optimal/gracious dining experience in all venues. Consults with Executive Chef for event planning, preparation, and completion, and assist with Tower special events. Assures high quality dining service that meets all local, state and federal standards in all venues/locations. Assures that dining venues present an exceptional appearance. Builds catering service revenues and assures a high-quality experience for all catered events. Works together with all members of the Community to uphold and further the mission, vision, principles and values of Saint John's.

Requirements

Must be at least 21 years old and have a high school diploma or GED with additional training and experience in hospitality; associate or bachelor’s degree in event or restaurant management preferable.
Must have at least 2 years of management experience in a culinary venue with proven success in directing a key aspect of an organization preferably “front of the house” management and special event coordination.
Must have 2 years of supervisory experience including successfully evaluating employee and/or volunteer performance; transformational learning and leadership; coaching and active listening preferably in a banquet/catering position.
Must demonstrate strong written and verbal communication skills; must be able to read, speak and write very good English.
Must have intermediate computer skills with word processing, Excel and have an ability to quickly learn new software.
Must be highly professional in actions, follow the Saint John’s dress code policy, have excellent customer service skills, be honest and dependable and exhibit a warm, cheerful, caring manner and desire to work with and serve older adults.
Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements and be “on call” to handle problems that may arise in addition to regular work hours.
Must be CBRF Certified within 3 months of hire.
Must be Manager Serv Safe Certified within 3 months of hire

Responsibilities

Assures that the Casual Dining Manager, Fine Dining and Events Manager and Event Planner have knowledge and resources necessary to provide excellent service.
Supervises these positions including interviewing, hiring, motivation, development, coaching, discipline as necessary with input from the Dining Director and HR, and performance evaluations.
Assures gracious, prompt, accurate and consistent dining service throughout Saint John’s and during catered events.
Works with Executive Chef to establish sequence and timing of dining room and event services.
Monitors and initiates opportunities for service staff growth and development.
Ensures that all venues have good staffing levels; seeks opportunities to cross-train staff.
Works with multi-media specialists to produce marketing materials.
Manages catered events including sales, communication, execution, cleanup
Processes and/or assigns as needed: food related notices, room/table diagrams, and catering instructions to ensure correct and timely set-up, service and break down, communicates same to team members and performs food preparation or room set up as needed.
Writes post event assessment notes for future event planning
Works with the Executive Chef on catering menu planning.
Initiates and manages successful process improvement efforts as needed.
Ensures that all venues present an exceptional appearance including linens, flowers, place settings, lighting, furniture placement and cleanliness.
Writes and implements policies and procedures.
Provides information to the Director during the budget process and manages aspects of budget.
Conducts team meetings and educational programs for team building, dissemination of information, gathering input and to resolve team concerns.
Serves on or volunteers for committees to benefit the whole organization.
Attends meetings including Management Team, dining staff, catering, etc.
This management position has access to confidential, proprietary business, financial or other information concerning residents, employees, prospects and operations. As such the employee is expected to maintain the confidentiality of such information and where appropriate comply with the Health Insurance Portability and Accountability Act (HIPAA) as well as corporate and departmental standards.
Assures compliance by staff, assures that all residents/client rights are always maintained.
Reports on any violations or suspected deviations immediately according to Saint John's policy.
Works cooperatively with residents, clients, families, volunteers, visitors and all levels of staff throughout the organization.
Complies with all Saint John's safety, security, infection control and hazardous materials policies and procedures.
Keeps abreast of changes that affect the department, the industry and Saint John's organization
Plans for continued self-improvement through formal education, training, seminars and active participation in professional or related organizations.
Encourages the same for staff.
Adapts to schedule changes or works overtime to meet the needs of the department.
Attends mandatory in-services as required.
Oversees the Casual Dining Manager, Fine Dining and Events Manager, and Event Planner including approving payroll and scheduling.
Follows all state and federal regulations to skilled and assisted living related to dining services.