Deerfield Asheville, NC, United States
Oct 20, 2018Full time
Dining Room Supervisor/Manager #8213 Full-Time Salaried Position General management and administration of all dining services service staff General management and administration of all special and catered functions Planning with client of catered events Execution and assignment of catering responsibilities in coordination with the chef General management and administration of all sanitation functions and responsibilities inclusive of but not limited to: sanitation inspections sanitation task assignments maintenance of chemical inventory and par levels staff training in chemical safety Assure resident satisfaction in the dining room – during serving hours must check with residents at their tables. Instruct all service personnel in safety and sanitation and insure that the policies are being followed Supervise cleaning and set up/breakdown of dining areas During serving hours, must be in all dining rooms assisting your staff as needed Assist in the development of in-service education programs, on the job training and orientation of newly assigned service personnel Train and develop service personnel Administration of service staff in-service training (IST) plan Interview potential service employees Issue counseling, evaluations and schedule annual physicals to supervised employees when they are due Inventory and ordering of all liquor and wine Assist in developing, standardizing, implementing and coordinating department policies and procedures, with particular focus on service Assure billing procedures and meal counts are done in a timely manner Schedule service staff for cafe, catering, and dining room Ensures that sanitation and food handling practices are followed Oversees special functions Stay current in professional field of expertise Maintenance of confidentiality of all pertinent resident information to assure residents’ and employee rights of confidentiality are protected Assuring that all Dining Services protocols and procedures are following in accordance with established policies Proper personal appearance and hygiene according to established procedures – proper attire: men – jacket and tie; women – pants suit or dress Attendance and participation in in-service training (IST) programs Reporting of all hazardous conditions or equipment Reporting of all accidents/incidents Prepare and maintain records, reports and paperwork regarding dining services operations Attending meetings as necessary Performance of other duties as deemed necessary and appropriate, or as may be directed Stand, walk, bend, stoop, reach, and lift for most of the day. Must be able to tolerate a noisy, hot, humid environment; as well as cold temperatures from refrigerators and freezers Must be able to lift 50 lbs., and push food carts weighing up to 100 lbs. Is subject to frequent interruptions Exposure to detergents & chemicals used in cleaning Must function independently, have flexibility, personal integrity, and the ability to work with residents, personnel, support agencies, and outside agencies Works beyond duty hours, on weekends, and in other positions temporarily, when necessary EDUCATION and EXPERIENCE High School diploma or equivalent preferred Must have sanitation certification training Must have working knowledge of HACCP and OSHA protocols Must be able to read, write, speak, and understand the English language Licensure, Certification and Registration: Must have current sanitation certification Work Orientation and Experience: Must possess three (3) years supervisory experience Must possess two (2) years service management experience, healthcare or long-term care preferred Knowledge, Skills and Abilities: Must possess basic mathematical skills Must be computer literate and possess knowledge of Windows 95 and the Microsoft Office software package Must possess good leadership skills Must possess basic knowledge and understanding of staff training tools and their application Must be an effective teacher and motivator Must be receptive and adaptive to change SPECIFIC REQUIREMENTS Must possess the ability to supervise and work harmoniously with other personnel Must possess the ability to deal tactfully with residents, family members, visitors, and the general public Must maintain the care of equipment, appearance of the dining areas, and minimize the waste of supplies Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing practices Must be knowledgeable of federal, state, and local policies, procedures, and guidelines regarding food services practices in healthcare institutions. REPORTING RELATIONSHIPS: Supervision Received: Reports directly to the Dining Service Director Supervision Exercised: Directs all hourly service staff TOOLS AND EQUIPMENT USED: Computers and related office equipment This job description identifies the general nature and level of work to be performed. It is not to be considered an exhaustive list of responsibilities, duties or skills required of an incumbent.