Prospect Grill Manager

Saint John's On The Lake•Milwaukee, WI

About The Position

ESSENTIONAL DUTIES : Management and Supervision Hire, train, and supervise Bistro staff. Evaluates performance and implements corrective action when needed. Schedule staff according to budgeted hours and department needs. Monitor the dining environment for overall cleanliness, safety, and atmosphere. Intervenes when conditions warrant by using learning circles, teaching opportunities and/or work orders. Follows up on incident reports and implements preventive strategies or makes recommendations. Assist Executive Chef with menu planning. Adapts to schedule changes or works overtime to meet the needs of the department. Approves payroll and corrects any punch errors. Creates and maintains Bistro labels for all products sold in the Grab & Go Cooler Maintains confidentiality of all residents, department, and organizational information. Follows all safety, security, infection control (including Category III Standard Precautions) and hazardous materials policies and procedures. Performs all tasks to assure resident and personal safety and the protection of Saint John's property. Attends mandatory in-services as required. Place Pepsi, Papas Bakery, Amazon, Cedar Crest and GFS food orders for the Prospect Grill. Orders paper supplies for all of dining. Reviews cashier reports and turns into finance. Reviews invoices and pricing File and post temperature logs Conducts 1.1 meetings with all staff. Attends the monthly dining committee meeting. Completes performance evaluations. Completes all onboarding paperwork with all new hires. Attends Monthly dining financial review meetings. Works weekends and holidays as needed. Acts as the Manager on Duty for the community as required. All Employees Must Foster Person Centered Care/Professional Integrity and Responsibility Act with honesty and openness in all resident/family/ responsible party and employee contacts. Function as Saint John’s Communities Ambassadors to maintain a working environment that values respect, fairness, inclusiveness, and integrity. Promote a responsible workplace in recognition and support of the boundaries of people with whom we work and serve. Demonstrate commitment to the person-first philosophy that gives residents the power of choice. Function as a community member within the principles and practices that guide care and services through knowing and honoring the person before the task. In this vein, we will: Foster relationships between residents, family and staff. Know each person as an individual who can and does make a difference. Nurture the spirit as well as the mind and body. Promote growth and development for all. Create an environment that meets the physical, social, emotional, intellectual, spiritual and occupational needs of individuals and the community. KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS: Must be at least 21 years old and have a high school diploma or GED with additional training and experience in hospitality services. Must be Serv Safe certified. Minimum of 2 years previous supervisory experience preferably in a restaurant setting. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy. Must read, write, and speak English in an understandable manner. Must demonstrate and be proficient in all Microsoft software including Word, Excel, and Publisher, and have a proven record learning customized computer software such as Full Count. Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements. Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults. Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.

Requirements

Must be at least 21 years old
Must have a high school diploma or GED with additional training and experience in hospitality services.
Must be Serv Safe certified.
Minimum of 2 years previous supervisory experience preferably in a restaurant setting.
Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy.
Must read, write, and speak English in an understandable manner.
Must demonstrate and be proficient in all Microsoft software including Word, Excel, and Publisher, and have a proven record learning customized computer software such as Full Count.
Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.

Responsibilities

Hire, train, and supervise Bistro staff.
Evaluates performance and implements corrective action when needed.
Schedule staff according to budgeted hours and department needs.
Monitor the dining environment for overall cleanliness, safety, and atmosphere.
Intervenes when conditions warrant by using learning circles, teaching opportunities and/or work orders.
Follows up on incident reports and implements preventive strategies or makes recommendations.
Assist Executive Chef with menu planning.
Adapts to schedule changes or works overtime to meet the needs of the department.
Approves payroll and corrects any punch errors.
Creates and maintains Bistro labels for all products sold in the Grab & Go Cooler
Maintains confidentiality of all residents, department, and organizational information.
Follows all safety, security, infection control (including Category III Standard Precautions) and hazardous materials policies and procedures.
Performs all tasks to assure resident and personal safety and the protection of Saint John's property.
Attends mandatory in-services as required.
Place Pepsi, Papas Bakery, Amazon, Cedar Crest and GFS food orders for the Prospect Grill.
Orders paper supplies for all of dining.
Reviews cashier reports and turns into finance.
Reviews invoices and pricing
File and post temperature logs
Conducts 1.1 meetings with all staff.
Attends the monthly dining committee meeting.
Completes performance evaluations.
Completes all onboarding paperwork with all new hires.
Attends Monthly dining financial review meetings.
Works weekends and holidays as needed.
Acts as the Manager on Duty for the community as required.
Foster Person Centered Care/Professional Integrity and Responsibility
Act with honesty and openness in all resident/family/ responsible party and employee contacts.
Function as Saint John’s Communities Ambassadors to maintain a working environment that values respect, fairness, inclusiveness, and integrity.
Promote a responsible workplace in recognition and support of the boundaries of people with whom we work and serve.
Demonstrate commitment to the person-first philosophy that gives residents the power of choice.
Function as a community member within the principles and practices that guide care and services through knowing and honoring the person before the task.
Foster relationships between residents, family and staff.
Know each person as an individual who can and does make a difference.
Nurture the spirit as well as the mind and body.
Promote growth and development for all.
Create an environment that meets the physical, social, emotional, intellectual, spiritual and occupational needs of individuals and the community.