Dining Services Manager

Carolina Meadows Careers•Chapel Hill, NC

About The Position

Carolina Meadows, located in Chapel Hill, North Carolina, is one of the nation's foremost continuing-care retirement communities. Our mission is to enrich and improve the lives of residents and those connected to our community. We do this by continuously striving to be the best place to live and work. Carolina Meadows is looking for an experienced Dining Room Manager to lead our Assisted Living Dining Services Team! Summary/Objective: This position is primarily responsible for Fairways Dining operations and the satisfaction of residents through their dining experience. Additional duties include supervising server training, catering and cleaning of dining areas. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Resident Care and Department Operations Dining Operation 1. Ensures all Dining Service operations are in compliance with state and federal health and food regulations. • Inspects Dining Room prior to each meal period to ensure cleanliness, order, safety, etc. • Monitors the progress of the Wait Staff and ensures all table set up, place setting, signage and buffet are ready for each meal period and are satisfactory. • Ensures all duties, including prep and post side work, of the Dining Service employees have been completed prior to opening and closing of each shift period. Checks signoff sheet prior to releasing the staff from their shift. • Organizes meal tickets and summary sheets from the Wait Staff at the end of each meal period. • Conducts staff meetings each morning in conjunction with the Sous Chef and discusses the day’s events, menu and order of service, service points and other pertinent issues. • Makes frequent daily inspections of all dining room areas to ensure all federal and state health and service regulations are being met. • Ensures daily clean-up of Dining Room and maintenance of equipment from Environmental Services and Plant Operations. Contacts appropriate department if additional cleaning or repairs are needed. New Hire Roles and Employee Training 2. Conducts training of new Wait Staff and on-going training of current Wait Staff. Monitor Wait Staff to ensure effective use and implementation of training. Supervisory Responsibility 3. Acts as a leader and manager of assigned positions; ensuring productivity, efficiency and accuracy in work performed. • Creates the biweekly schedule of all serving staff in conjunction with the Fairways Chef Manager. Makes any adjustments to the employee schedule as appropriate and posts new schedule within the same day. • Ensures initial and on-going training is provided to employees as needed; ensures cross training is completed as appropriate. • Identifies unacceptable performance and behavior exhibited by employees and takes appropriate action; utilizes progressive discipline policy when appropriate and maintains documentation as required. • Conducts annual performance evaluations of all serving staff in conjunction with the Chef Manager; sends copy of evaluation to Human Resources. • Assures that all serving staff follows established policies and procedures at all times. • Screens, interviews and hires new serving staff on an as needed basis. • Updates job descriptions and policies and procedures on an as needed basis. • Utilizing knowledge of the department, assumes responsibility in absence of Chef Manager. • Orders food products with assistance of Sous Chef and Line Cooks.

Requirements

Two (2) to four (4) years of fine dining supervisory experience; or equivalent combination of education and experience.
Incumbent should be able to apply common sense understanding to carry out instructions furnished in written and oral form, possess high-quality verbal and written communication ability, basic math, and strong customer service skills and be knowledgeable on restaurant procedures and practices.
Must be proficient in the operation of computer applications and POS systems.

Nice To Haves

Four (4) or more years of fine dining supervisory experience; or combination of education andexperience.
Carry out instructions furnished in written and oral form, possess high-quality verbal and written communication ability, basic math, and strong customer service skills and be knowledgeable on restaurant procedures and practices.
Must be proficient in the operation of computer applications and POS systems.

Responsibilities

Ensures all Dining Service operations are in compliance with state and federal health and food regulations.
Inspects Dining Room prior to each meal period to ensure cleanliness, order, safety, etc.
Monitors the progress of the Wait Staff and ensures all table set up, place setting, signage and buffet are ready for each meal period and are satisfactory.
Ensures all duties, including prep and post side work, of the Dining Service employees have been completed prior to opening and closing of each shift period. Checks signoff sheet prior to releasing the staff from their shift.
Organizes meal tickets and summary sheets from the Wait Staff at the end of each meal period.
Conducts staff meetings each morning in conjunction with the Sous Chef and discusses the day’s events, menu and order of service, service points and other pertinent issues.
Makes frequent daily inspections of all dining room areas to ensure all federal and state health and service regulations are being met.
Ensures daily clean-up of Dining Room and maintenance of equipment from Environmental Services and Plant Operations. Contacts appropriate department if additional cleaning or repairs are needed.
Conducts training of new Wait Staff and on-going training of current Wait Staff. Monitor Wait Staff to ensure effective use and implementation of training.
Acts as a leader and manager of assigned positions; ensuring productivity, efficiency and accuracy in work performed.
Creates the biweekly schedule of all serving staff in conjunction with the Fairways Chef Manager. Makes any adjustments to the employee schedule as appropriate and posts new schedule within the same day.
Ensures initial and on-going training is provided to employees as needed; ensures cross training is completed as appropriate.
Identifies unacceptable performance and behavior exhibited by employees and takes appropriate action; utilizes progressive discipline policy when appropriate and maintains documentation as required.
Conducts annual performance evaluations of all serving staff in conjunction with the Chef Manager; sends copy of evaluation to Human Resources.
Assures that all serving staff follows established policies and procedures at all times.
Screens, interviews and hires new serving staff on an as needed basis.
Updates job descriptions and policies and procedures on an as needed basis.
Utilizing knowledge of the department, assumes responsibility in absence of Chef Manager.
Orders food products with assistance of Sous Chef and Line Cooks.