Dining Room Manager

The Tradition-Woodway is a recently inaugurated luxury high rise retirement community offering Independent Living, Assisted Living, and Memory Care services, all in a resort-style setting. Located between Second Baptist Church and Houston Country Club, Tradition Senior Living is committed to offering its residents the finest amenities in Texas. Attention to detail and extraordinary service and hospitality are what set The Tradition apart from the competition.

SUMMARY:

The Tradition Food & Beverage Division’s mission is to operate a hospitality-driven, profitable, and professional food & beverage organization. Its goal is that that every interaction with our division is happy, satisfying, and memorable. The Dining Room Manager (DRM) is responsible for helping the Dining Room Director (DRD) execute this vision. This includes overseeing the service and hospitality functions of the Dining Room staff as well as coordinating with the Executive Chef for the optimal execution of the kitchen operation. The Dining Room Director will actively participate in managing the various Dining Rooms and room service during breakfast, lunch, and dinner seven days per week as well as a variety of social functions that F&B supports. This role reports equally to the Executive Director and the Corporate or Regional F&B Executive.

AREAS OF RESPONSIBILITY: (Include those listed below and other duties as assigned by management)

• Assist the DRD manage the F&B department effectively and efficiently
• Train, supervise and inspire team members in a joyous, harmonious, and productive environment
• Prepare schedules and optimize the utilization of labor
• Purchase within company guidelines and control inventory
• Create and follow effective management systems and tools
• Track revenue accurately and manage the company’s Point of Sale system
• Coordinate with the Executive Chef the flawless execution of kitchen operations that follow the highest standards of style, quality, and timeliness
• Coordinate with other departments for the benefit of our residents and other stakeholders
• Ensure adherence to state and city health standards
• Oversee the maintain and cleanliness of all Dining Rooms, service areas, kitchens, and other F&B-controlled facilities
• Execute an atmosphere of dignity and respect
• Manage guest relations effectively; this includes, but is not limited to: guest recovery, communication, and training
• Prepare any reports as indicated
• Conduct detailed and accurate monthly inventory counts

QUALIFICATIONS:

At least three years of management and supervisory experience in a hotel, country club, senior living, or restaurant setting or equivalent experience and education.

• Treats staff members with dignity and respect.
• Must have the flexibility to work 50 to 60-hour weeks in a variety of early, late, weekday, or weekend schedules
• Has been responsible for restaurant-style dining services.
• Has deep wine, beer, and spirits knowledge as well as bar operations.
• Country Club and/or hotel experience preferred.
• Catering management experience preferred.
• Is adept at operating and programming the major Point of Sale systems.
• Possesses a high sense of urgency in resident and guest service.
• Is able to create a harmonious and team-oriented working environment.
• Is able to effectively read, write and communicate in English.
• Working knowledge of Spanish highly desirable.
• Highly organized in day-to-day operations in the food service department.
• Possesses good communication and people skills.
• Possesses high sanitation and safety skills.
• Must be personable and people oriented.
• Possesses basic computer skills.
• Possesses sound organizational and time management skills.
• Possesses good judgment, problem solving and decision-making skills.