Job description
Dining Services Manager
Location: Aventura, FL
SUMMARY: Responsible for organizing, directing, leading, controlling and coordinating of the Dining Room(s) and room service operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Responsible for preparing the dining room schedule for the Wait Staff.
- Responsible for recommending dining room supplies to be purchased.
- Supervises the receiving, storage and distribution for dining room supplies.
- Ensures guests are charged for all meals.
- Assigns and coordinates daily duties to the Wait Staff to promote efficiency and productivity.
- Conducts rounds at meals times to assess appropriateness of dining room service.
- Conducts rounds at meals times to ensure service is timely and efficient.
- Ensures proper maintenance of equipment, i.e., coffee urns, beverage dispenser, in cooperation with Director of Dining Services.
- Prints the daily menu, noting any changes.
- Reports needed repairs in the kitchen, dining room areas.
- Maintains standards of sanitation and food handling.
- Monitors the general cleaning of dining room areas.
- Ensures the task assignments at the end of meals service are completed, wait staff stations are clean and the dining room is swept and vacuumed.
- Writes up warnings and disciplinary action forms for Wait Staff as needed along with the Director of Dining Services.
- Assesses for safety issues and ensures staff are reminded daily of safety priority.
- Conducts training and testing of Wait Staff.
- Assists Executive Chef with departmental budget by maintaining control of dining room supplies and labor cost.
- Assists Director of Dining Services in conducting monthly china inventory.
- Coordinates room service delivery.
- Conducts daily dining room uniform inspection.
- Assists Director of Dining Services in conducting employee evaluations.
- Participates in mandatory meetings and conferences.
- On-call availability for emergencies outside of normal work schedule hours.
- Develops and maintains a good working relationship with inter-department personnel as well as other departs within the facility.
- Performs other task assigned by the Director of Dining Services.
- Function independently, and have flexibility, personal integrity, and the ability to work effectively with employees and residents.
SUPERVISORY RESPONSIBILITIES:
Responsible for supervising the Wait Staff.
JOB REQUIREMENTS
AND QUALIFICATIONS:
- Must pass Level 2 background check.
- Must have knowledge of arithmetic and units of measurement used in food preparation.
- Must have good judgment and ability to make decisions and direct others.
- Highest level of professionalism with the ability to maintain confidentiality.
- Ability to communicate at all levels of organization and work well within a team environment in support of company objectives.
- Customer service oriented with the ability to work well under pressure.
- Strong analytical and problem-solving skills.
- Ability to work with minimal supervision, take initiative and make independent decisions.
- Ability to deal with new tasks without the benefit of written procedures.
- Approachable, flexible and adaptable to change.
EDUCATION AND EXPERIENCE
:
- Prior supervisory experience required.
- High school diploma or GED required or equivalent related work experience.
LANGUAGE SKILLS:
- Must possess the ability to follow oral and written instructions in the English language.
- Effective verbal and written English communication skills as a manager and as a direct customer service representative.
MATHEMATICAL SKILLS:
Basic arithmetic to tally guest meal and room service charges.
REASONING ABILITY:
Good judgment, ability to make decisions and direct others.
CERTIFICATES, LICENSES, AND REGISTRATIONS:
PHYSICAL DEMANDS:
Moderate physical activity:
- Push, pull, and/or lift a minimum of fifty (50) pounds to a minimum height of three (3) feet and be able to push, pull, move, and/or carry such weight a minimum distance of fifty (50) feet.
- Standing and/or walking for more than eight (8) hours per day.
- Bending and/or stopping for more than one (1) hour at a time.
WORK ENVIRONMENT
:
Work is the facility dining room and kitchen. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Employee works with and around institutional kitchen with mechanical food service equipment. He/ She may experience ambient air temperature up to 80 degrees F. and as low as zero degrees F.
PERSONAL APPEARNACE:
A clean uniform as approved by the facility, clean shoes, a hair secured, and name tag are required.
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