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Dining Room Manager

3 months ago


Lincolnwood, United States The Carrington Full time

**GENERAL SUMMARY**:
The Dining Room Manager is responsible for managing all aspects of the dining services department in a manner most pleasing to our residents and their guests to ensure exceptional service and high resident satisfaction, positive employee relations, by maintaining and promoting the highest standards for quality food and services. As a successful Dining Room Manager, you will be hands-on in overseeing and assure a high standard of appearance, hospitality and services in personnel and cleanliness of all dining rooms, cafés, bar, and room services. Key responsibility areas include team performance, training and retention of employees, increased revenue, and profitability, effective cost controls, and scheduling. The ability to communicate effectively is essential while working with all departments to ensure that the F&B department exceeds community expectations. The Dining Room Manager assists the Director of F&B in the daily operations of the department.

**PRINCIPAL DUTIES**:
**Essential Job Duties**:
(Other duties will be assigned as needed) Must be willing and able to do the following:

- Maintains a high level of exceptional service to our residents throughout service hours.
- Knowledge of and ability to perform required role during emergency situations.
- The Dining Room Manager ensures that residents are served properly and in a timely manner.
- Monitors actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
- The Dining Room Manager maintains professional relationships with residents and staff and leads in a positive way.
- Monitors labor and food waste and takes corrective action as necessary to help assure that budget goals are attained.
- Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
- Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department.
- Establishes quantity and quality output standards for personnel in all positions within the department.
- Develops and implements policies and procedures for food and beverage departments (side work, etc.).
- Meets with the executive Chef, Sous Chef and F&B Director on a regular basis to coordinate all aspects of food and beverage operations and ensure resident expectations and needs are being met. Absorb suggestions and criticism and communicate them to upper management.
- Ensures correct handling procedures to minimize china and glassware breakage.
- Addresses residents/guest complaints and advises the F&B Director of appropriate corrective action.
- Develops interesting ways of promoting exceptional service in the dining rooms, lounge, and other outlets.
- Assists in planning and implementing procedures for extraordinary events and resident catering functions.
- Maintains appearance, upkeep and cleanliness of all food and beverage equipment.
- Ensures that an accurate reservation system is in place.
- Communicate with Food & Beverage Director on employee evaluations.
- Staff Issues - follow proper documentation procedures when necessary.
- Monitors employee dress code according to policies.
- Maintains records of special events, house counts, food covers and daily business volumes by running reports from POS system.
- The Dining Room Manager leads the training and the supervision of all fronts of the house dining staff.
- Organizes and direct worker training programs, resolve personnel problems and evaluate employee performance in the dining room.
- The Dining Room Manager reviews work procedures and operational problems to determine ways to improve service, performance, and/or safety.
- Assures the correct appearance, cleanliness, and safety of dining room areas, equipment, and fixtures.
- Provides appropriate reports concerning employee hours, schedules, pay rates, job changes.
- Directs pre-meal meetings with dining personnel; relays pertinent information such as new items and menu changes, menu terminology, taste panel, resident special requests, training tidbits.
- Makes suggestions about improvements in dining room service and procedures and layout.
- Assures that dining room and other pantries/annex are secure at the end of the business day.
- May serve as an opening and closing manager or Manager on Duty for assigned shifts throughout the year.
- Performs other appropriate assignments and projects as required by the F&B Director.
- May serve as opening and closing manager or manager on duty for department.
- Able to lead staff through all service types (in dining room, a la carte, community events, caterings events, room service, etc.).
- Responsibilities:

- Oversee the daily operations of the dining room, ensuring a smooth and efficient service.
- Manage and supervise the dining room staff, including training, scheduling, and performance evaluations.
- Maintain high standards of customer service and ensure guest satisfacti