Dining Supervisor

The Dining Supervisor is responsible for the front of the house dining operations.  The Dining Supervisor maintains proper staffing levels, sets and maintains professional standards of service, ensures safe food handling in dining areas, adheres to dietary restrictions of residents, maintains adequate supplies needed for service and cleans and maintains dining rooms and serveries in clean, like new condition.  This position is a key person in public relations for the community due to the importance of dining in the daily lives of residents and the direct contact with the residents and guests.

Duties and Responsibilities: 

• Participates in interviewing and hiring process for dining service staff.   Ensures new hires are properly oriented, receive the proper complement of uniforms, and complete side by side initial training with designated trainers/ dining coordinators.  Schedules service staff in accordance with staffing guidelines and manages absenteeism.  Directs efforts of caregivers and activities staff in supporting meal service.

• Trains staff and ensures they are able to demonstrate proper serving techniques.  Regularly evaluates service delivery and provides service standards performance feedback to staff.

• Ensures service staff attend lunch and dinner menu meetings to review, receive instructions on dietary restrictions on items, proper handling, storage, portioning, plating, and serving of food items.

• Coordinates with the Director of Dining Services and the Sales and Marketing department to support special events.

• Ensures food is transported to serveries and activities areas in proper containers and at the proper temperature.  Monitors safe food holding and disposal procedures. Ensures all food items stored in dining service areas and activities areas are dated and disposed of properly.

• Ensures all tables, dining furniture, and dining room food service areas are properly cleaned and sanitized prior to re-setting.

• Ensures that serving staff maintains a high degree of awareness of individual residents’ dietary preferences, restrictions, and feeding assistance needs.  Coordinates with Director of Dining Services to maintain up to date diet boards, binders and/or tickets.  Reports any concerns with residents’ ability to safely consume their meal to the Director of Dining Services.

• Maintains sufficient inventory of supplies needed to operate the dining rooms, serveries and snack areas.   These include paper goods, condiments, china/glass/silver, cleaning supplies and equipment and adaptive equipment.   Ensures snack areas are regularly refreshed to established pars.

• Ensures pre-opening and closing checklist duties are completed including set up of service areas, setting dining room tables, placing menus, refilling supplies, organizing serving utensils, and clearing/stacking of china glass and silver.

• Maintains all dining rooms, serveries, and snack areas in clean, like new condition. Ensures cleaning equipment is clean, properly maintained, and neatly labeled.  Coordinates with Environmental Services to execute a schedule of regular deep cleaning projects and preventative maintenance.  Submit work orders to repair items that are broken or damaged, and for spot cleaning that requires special expertise to complete (i.e. carpet stains, upholstery cleaning).

• Attends training courses and participates in other professional development activities as required.

Knowledge, Skills & Qualifications:

• Experience in a similar position in food service is preferred.

• Ability to work flexible hours including weekends and evenings.
• High school degree is required.  An Associate or Bachelor’s degree is preferred.
• Certified as a Food Manager by Serve Safe or equivalent organization.
• Must have excellent verbal skills and communication abilities.
• Ability to create a positive and effective team based environment amongst staff and other departments.
• Strong time management and organizational skills.
• Must possess general knowledge of restaurant operations.
• Ability to follow diet instructions and menus.
• Must be able to read and write English, and follow verbal and written instructions
• Must be able to clearly and proficiently communicate with people of all ages, while maintaining an energetic and positive attitude