Assistant Dining Room Manager - Hebrew SeniorLife, Inc.

Overview

Hebrew SeniorLife employees set the highest standard in our commitment to redefine the experience of aging. With compassion, resilience, and determination, we make a difference in the lives of patients, residents, their families, and the broad senior care community every day. And they in ours as well. These life-changing connections give our work meaning and fuel our desire to advance our potential. To be all that we can be. At Hebrew SeniorLife, that’s uniquely possible. Because here we’re supported to always keep growing. And as we do, so does our collective impact.

Our benefits include:

• Excellent medical and dental benefits, available on your first day for positions over 24 hours/week• A 403b retirement plan open to all employees, including per diems• Generous paid time off• On-site health and wellness programming• Tuition reimbursement and scholarships• An employee recognition program

JOB DESCRIPTION

Position Title:                   Assistant Dining Room Manager IL                               Revision date:       6/29/15

Cost Center:                        770541                                                                                  Position Code:      

Department Name:         Culinary Services                                                                Job Code:                

Reports To (Title):          Dining Room Manager                                                       EEOC:                       

FLSA:                                     Exempt                                                                                  WC Code:                

Position Summary:

Manages the general operation of all dining rooms under direction of the Restaurant Manager. Orients, trains, disciplines and evaluates dining room staff. Maintains sanitary standards in the kitchen and instructs dining room staff in the safe use, care and maintenance of equipment. As part of the culinary management team, assists with the development and implementation of all programs, policies and plans for the restaurants and banquet functions. Keeps current on all local and state codes pertaining to food preparation, sanitation and storage and food allergens. Informs culinary management of food needs and member likes and dislikes. Takes ownership of Resident satisfaction for food and service. Manages by HSL Cultural Beliefs.

Core Competencies:

Individual must possess these knowledge, skills and abilities or be able to explain or demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation using some other combination of skills and abilities.

• Knowledge of employee relations, ethics, food sanitation, safety, labor laws, housekeeping and food service techniques. Attends in-service training and educational opportunities to stay current in the job.
• Ability to direct and manage restaurant operations and banquet functions in the absence of the Restaurant Manager.
• Knowledge of table set-ups, table service, pleasant phone manner, ability to supervise dining room staff and guide their activities in a professional manner.
• Maintain a genuine interest in working with seniors.
• Knowledgeable of HSL Corporate Goals and uses Cultural Beliefs to lead and inspire.
• General knowledge of restaurant operations (i.e. scheduling, payroll, check control, service, greeting members). Interacts with Residents daily.
• Ability to supervise and secure cooperation of all food service staff.
• Maintain tact in working with professional personnel from all inter-related departments.
• Trains and supervises dining room staff and assists with hiring and discipline.
• Functions as a member of the Culinary Management team on any matter of importance to the department.

Position Responsibilities:

• Supports team members in their growth and development including progressive discipline if needed.
• In conjunction with the Restaurant Manager and Assistant Director, recruits the best possible candidates for vacant dining room positions at Orchard Cove.
• Informs staff of and maintains adherence to all sanitary regulations governing the handling, preparation and serving of food.
• Monitors inventory levels for uniforms, china, glass, silver and linen and communicates needs to Director of Culinary.
• Oversees, in conjunction with the Assistant Director and Restaurant Manager all internal and external catered functions for Orchard Cove including, but not limited to; discussing pricing, room set up and break down, communication with other departments when necessary to coordinate an event, clean up and final billing.
• Directs activities of restaurant staff to ensure high quality, cost effective care to residents.
• Establishes and maintains effective working relationships with other facility departments to provide a unified approach to resident care.
• Assists with recommendations and maintains a proactive human resource functions to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations and personnel policies and procedures.
• Maintains established systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal government regulations.
• Maintains compliance with Orchard Cove’s standards of operation and Orchard Cove’s Business Conduct Policy. Maintains all records and reports necessary to comply with Orchard Cove, government and accrediting agency standards, regulations and codes.
• Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
• Performs all other related duties.
• Maintain time and attendance in Kronos
• Maintain menus in AOD on weekly basis.

Qualifications:

• Able to work flexible hours and days, including weekends and holidays.

• High School diploma necessary. Degree from an accredited Culinary School or College Preferred.

• Minimum of two years experience as a Supervisor or Assistant Manager in an upscale hotel or  restaurant.
• Maintain current ServSafe and Mass Food Allergen certification.
• Ability to pass a CORI background check and physical exam including TB test.
• Ability to communicate clearly and concisely in verbal or written form.
• Follow policies for uniform and personal hygiene.
• Basic computer program skills such as Microsoft Office and web applications.

Working Conditions and Physical Demands:

• Standing for long periods of time, walking short distances, lifting objects up to 20 lbs, repetitive stooping, twisting and reaching.
• Works in a clean, well lighted and ventilated environment. Possible work hazards include: cuts, burn, slip and fall, variable exposure to hot and cold.

*Essential Job Functions……Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

___________________________________________________                   ____________

Manager Signature                                                                     Date

___________________________________________________                   ____________

Employee Signature                                                                   Date

The above statements are intended to describe the general nature and level of work being performed.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Responsibilities

This position entails: (no more than 2 paragraphs or 10 bullet)

Required Qualifications

The job requires the following skills, education and background

Preferred Qualifications

Our ideal candidate also will possess: