Dining Room Supervisor

CIEL BOULDER LLC•Boulder, CO

About The Position

The Dining Room Supervisor oversees all aspects of the dining room and Bistro areas, leads the dining service team, and ensures operational excellence, cleanliness, and organization. The role fosters a welcoming environment for residents, families, and guests while delivering exceptional dining experiences. It reports to the Culinary Director. The supervisor directs daily dining operations, staff scheduling and development, meal service, resident relations, sanitation, inventory, special events, and administrative and budget activities. The role supports the organization's mission and culture and participates in required training and other duties related to community operations and resident care.

Requirements

Proven managerial experience in a dining or hospitality setting.
Strong leadership skills and the ability to motivate and guide a team.
Knowledge of food safety and sanitation regulations.
Ability to work various shifts, including weekends and holidays, as required by community needs.
Strong understanding of English sufficient to read and write.
Ability to stand and move around the dining area for extended periods and handle food and dining equipment.
Ability to occasionally lift objects up to 25 pounds, as stated in the general physical qualifications.
Ability to continuously walk and stand, sit infrequently, and work both indoors and outdoors.
Physical ability to lift, carry, and push objects at the stated frequencies and weights; climb stairs frequently, with elevator use as an alternative if available; bend and squat frequently; twist or rotate occasionally; and reach frequently, including occasional overhead reaching.

Nice To Haves

Bachelor's degree in hospitality, business administration, or a related field.
Experience in a senior living environment.

Responsibilities

Mentor and supervise servers, hosts, food runners, bussers, and other dining service staff.
Assist with performance evaluations, provide constructive feedback, and identify team members' professional growth opportunities.
Encourage open communication, collaboration, and teamwork.
Oversee daily operations in dining venues and the Bistro.
Implement and monitor dining-area setup procedures.
Guide and support wait-service team members in providing professional, courteous, and efficient service.
Coordinate meal-service timing for prompt and accurate meal delivery.
Manage resident meal reservations and follow through on commitments.
Prepare monthly team schedules 30 days in advance, within approved productive hours and FTE budgets, using the community's online scheduling system.
Plan and conduct daily pre-meal meetings with the Sous Chef and production and service team members.
Ensure staff are trained in service etiquette and customer-service practices.
Respond to resident feedback professionally and empathetically, using it to improve dining experiences.
Ensure compliance with health and safety regulations and maintain a clean, hygienic dining environment.
Inspect dining areas and equipment for cleanliness and proper maintenance.
Conduct training on food safety and proper handling techniques.
Schedule and conduct dining-room deep cleaning and sanitation in accordance with company policies and state and federal guidelines.
Manage inventory of dining supplies, including linens, silverware, and glassware.
Collaborate with the Food Service Director to obtain high-quality products at competitive prices.
Engage with residents to understand their preferences and incorporate feedback into service improvements.
Plan and execute special dining events and theme nights.
Serve as a liaison between residents and the culinary team and advocate for residents' dining satisfaction.
Assist with seating and service to provide customers with a pleasant, comfortable, and timely experience.
Be visible and engaged during mealtimes, greet residents and guests, visit tables, and solicit input, suggestions, and requests.
Collaborate with department managers to support efficient community operations.
Participate in developing the annual operating budget for dining rooms and event operations.
Analyze cost-to-budget variances and implement timely actions to control operating costs.
Support the organization's mission, vision, goals, and culture.
Attend community training and maintain required monthly, quarterly, and annual training through the designated LMS.
Perform other duties related to community success and resident care, comfort, and happiness.