Manager Dining Services

The Manager, Dining Services will be responsible for ensuring the daily operations of the food & beverage department throughout all outlets, by maintaining all standards put forth by the Director of Dining Services with regards to food quality and budget. He/She will be responsible for ensuring the overall satisfaction of the residents of the entire community Manages the work of others which includes, assisting the Dining Services leadership team with hiring, training, and performance reviews of the entire Food & Beverage staff.
1. Oversees and works with dining room Lead Servers to improve the overall resident experience through training and growth of service staff.
2. Collaborates with Supervisors and Human Resources to ensure timely and appropriate performance management of staff
3. Manages the monthly meal plans for all Independent Living residents, including but not limited to adjusting plans as requested and based on the existing Policies of Masonicare, as well as adjusting any disputes of charges as needed.
4. Providing support to the Director by entering financials or assisting with ordering as needed
5. Works with resident families, residents, and aides to assist in understanding the menu options and making their dietary selections
6. Works directly with residents and outside clients in the booking and oversight of the catering and event functions
7. Maintains a strong relationship with residents and all community departments
8. Adheres to all policies and procedures
9. Reviews the accuracy of payroll and submits for final processing, while sending any reporting to the director
10. Participates in employee meetings and training programs
11. Maintains food cost while ensuring quality standards
12. Responds to phone and email inquiries in a timely fashion
13. Ensures community is in sanitary, attractive and orderly condition
14. All other duties as assigned.
Education: High school diploma or equivalent education
Experience: Five years of direct foodservice- experience, with inventory and purchasing knowledge and control. Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Previous management experience is strongly preferred. ServSafe® certified
1st/2nd shift / 40hrs/wk