JOB TITLE: Dining Services Manager

DEPARTMENT: The Terrace Restaurant and Blue Heron Pub

STATUS: Non-Exempt

Job Type: Full-time

Dining Venue: Serves lunch and Dinner Monday - Saturday and typically closes by 8pm.

Position Description:

As a Dining Services Manager in our campus restaurant, you will help train team members, help create an incredible dining experience with our residents, build relationships, and consistently deliver the service a guest would expect in their favorite restaurant. You will be managing the dining staff, filling in shifts resulting from call-offs, supporting the flow of service, greeting residents and guests, accommodating special requests, resolving complaints, filing company reports, ordering supplies, and making sure the dining area is clean and organized.

Duties and Responsibilities

1. Communicate clearly and perform consistently while using the mission and values of the organization as your guide.
2. Be a leader in communication and collaboration each and every day making sure to effectively integrate the needs from multiple departments and service team members.
3. Lead a team that will focus first on causing delight for our guests by giving outstanding service consistently and following our established systems.
4. Direct and manage all food and beverage staff for front-of house operations.
5. Ensures that guest service standards are top-notch dining experience. Must be able to troubleshoot and correct service issues.
6. Own each shift consistently, including the opening, mid and closing shifts, while energetically leading and coaching colleagues.
7. Establish presentation technique and quality standards.
8. Take responsibility for recruiting and hiring great people, then developing them into Twin Lakes staff members.
9. Assist in the financial aspects of the restaurant daily reports, food cost and wastage, prepare weekly schedules and adjust for community events.
10. Serve as a back-up support for purchasing food and supplies.
11. Create an environment where leaders are prompted to further develop their skills in order to grow. Reward and recognize employees.
12. Energetically being involved to all staff members meetings and education opportunities.
13. Assist in maintaining all departmental documentation according to State and Federal Regulations.
14. Assists with menus, including family and departmental events and catering menus.
15. Support Catering department - this may include working and staffing events.
16. Maintain a high level of cleanliness and safety, ensuring that our maintenance, training and sanitation standards are met at all times. Ensure staff members are in compliance with all NC Health Codes and Dining Services Standards.
17. Works closely as a team, to assure compliance with safety, and legal requirements; and the development and maintenance of a workplace that is safe, and free of discrimination and harassment in any form.
18. Must be able to work holidays and Saturday's. Restaurant is typically closed Sunday & Monday. However, during the holidays may be open additional days.
19. Serves as a member of the Food Service Team, and attends all Team meetings, benchmarking meetings as assigned.
20. Assists in monitors emerging technology and recommends improvements that will increase departmental efficiency and effectiveness.
21. May be required to perform other duties in keeping with the nature of this position which will not significantly alter the job requirements

Key Knowledge, Skills, and Abilities

1. Demonstrated knowledge of dining services excellence. Must have experience in front of the house operations.
2. Strong verbal communication skills. The ability to read, write, understand, and speak fluently and correctly in the English language.
3. Demonstrated ability to work with others and as part of a team.
4. Ability to traverse long distances with or without assistance or assistive devices, and lift 30 pounds.
5. Willingness to travel for continuing education purposes, and demonstrated ability to learn from such experiences.
6. Ability to embody and uphold the corporate personality and culture of Twin Lakes with its emphasis on warmth, caring, generation of community, enthusiasm, achievement of excellence, and joy and following our core values; Christ-Centered, Financially Stable, People First, Quality, and Inclusiveness.

Minimum Education

High School diploma required. Associate degree preferred. Experience n in Culinary or equivalent combination of education and experience

Minimum Experience

1. A minimum of 3 years’ experience in food service with working knowledge in the kitchen / restaurant / country Club hospitality or health care setting with strong emphasis on Kitchen operations.
2. Culinary experience or education preferred.
3. Previous experience in food service management in a Health care or Continuing Care Retirement Community (CCRC) a plus.

License and/or Certification

1. Certification in ServSafe or the ability to become certified.