Dining Room Manager - Senior Living

Senior Living Communities Careers•Pawleys Island, SC

About The Position

The Dining Room Manager supervises the front-of-house team and oversees the dining room, service stations, and other work areas at The Lakes at Litchfield, a senior living community. The role includes managing staff, preparing the dining room for meals, providing courteous service to residents and guests, maintaining cleanliness and sanitation, and ensuring dining room equipment and furniture are safe and in working order. The manager coordinates schedules and operational paperwork with the Director of Dining Services and supports a respectful, safe environment for residents and employees. The posting also includes a conflicting position summary describing a Maintenance Tech I role. The duties, prerequisites, and physical demands below are taken from the Dining Room Manager responsibilities and prerequisites in the posting; the maintenance summary does not align with the advertised title.

Requirements

High school diploma or GED.
ServSafe certification obtained within the last two years.
Ability to work with minimal supervision.
Professional manner and a high level of confidentiality.
Ability to work indoors for most of the workday in conditions associated with a kitchen and dining facility, including fluorescent lighting, HVAC, solid-surface flooring, normal heat and cold, and typical kitchen and restaurant noise.
Ability to lift objects weighing 35 pounds or less over the head and move objects weighing 50 pounds or less.
Ability to stand or walk for extended periods.
Ability to assist with resident evacuations.

Nice To Haves

Two years of experience in a similar position.

Responsibilities

Supervise the front-of-house team, including recruitment, interviewing, hiring, training, counseling, discipline, evaluations, scheduling, and coordination of daily work activities.
Prepare the dining room and service areas for mealtimes, including setting tables and checking utensils, plates, and beverage containers for cleanliness and damage.
Visit regularly with residents and guests to gather feedback about food service and food preparation.
Coordinate cleaning schedules to ensure sanitary guidelines are followed in dining and service areas.
Create weekly and monthly server schedules, ensure shifts and positions are filled, and check that servers meet attire and dining etiquette standards.
Check food leaving the kitchen to ensure quality and presentation meet standards.
Coordinate with the Director of Dining Services to complete facility paperwork, state forms, orders, and management reports on time.
Greet diners, take and deliver food orders to kitchen staff, and provide friendly personal service using proper dining etiquette.
Clear empty plates as diners finish their meals and refill beverages upon request.
Clean tables after diners leave, remove dirty plates and linens and used condiment containers, straighten table items, and refill condiments and salt and pepper shakers as needed.
Sweep and vacuum floors and surfaces after diners have left the dining room.
Maintain beverage stations, beverage and ice machines, and beverage carts in sanitary and working condition.
Inspect and maintain the cleanliness of dining room menus.
Sterilize and rinse the ice cream freezer regularly as directed by the Director of Dining Services.
Maintain cleanliness on special-event buffet lines by removing used utensils, cleaning spills, organizing chafing dish refills, and assisting residents and guests.
Inspect dining room equipment and furniture for proper operation and trip, puncture, or sliding hazards.
Represent the campus positively, foster respect and courtesy, promote resident and employee safety and well-being, uphold the company mission, and maintain resident and employee healthcare information as confidential.
Follow fire and safety procedures, including those involving blood-borne pathogens, and handle food and food-service equipment safely and sanitarily.
Maintain proper attire and a high standard of appearance; assist with the proper care and use of kitchen and dining room equipment.
Travel periodically for training, emergencies, or other company functions, and perform other duties as assigned by the Director of Dining Services.