Dining Room Operations Manager
1 week ago
Experience Senior Living Company Overview
At Experience Senior Living, we are a team of dedicated professionals driven by our mission to create communities with purpose that make a positive impact on the lives of our residents, their families and our team members. We are curating extraordinary experiences by fostering genuine friendships and connections with our residents.
About the Job
We are seeking an exceptional Dining Room Operations Manager to join our team at the Gallery @ Port Orange community. As a Dining Room Operations Manager, you will be responsible for the overall operation and service of meals to residents and guests in all dining areas within the community.
Key Responsibilities:
- Provide a high level of customer service and promote a fine dining atmosphere.
- Interview, coach, train, develop, and help hire new dining room team members ensuring ESL dining standards are met.
- Provide valuable input in all evaluations and disciplinary actions for dining team members.
- Coordinate scheduling for all front of the house team members.
- Collaborate with Executive Chef on using systems, software and computer programs to ensure compliance in operations.
- Assist with purchasing food in Executive Chef's absence.
- Manage POS functions through eMenu Choice software.
- Coordinate, lead and staff all special events as well as sales & marketing events.
- Establish a connection to new residents ensuring satisfaction with meal service and transitioning into the community.
- Assist in the coordination of guest visits, special parties and family events for residents with the Executive Chef.
- Create a strong sense of teamwork and cooperation among all team members.
- Assist with Pre-Meal stand up for all dining and kitchen team members.
What You Need to Succeed
To be successful in this role, you will need:
- A High School Diploma or general education degree (GED) required.
- Three (3) to five (5) years' dining room or restaurant wait staff experience required.
- Three (3) to five (5) years' management/supervisor experience required.
- Ability to work varied schedules to include weekends, evenings, and holidays.
- Working knowledge of basic kitchen operations and food safety standards.
- Previous experience in banquets or special event planning.
- Strong organization and time management skills.
- Able to manage budgets including food, supplies, and labor.
- Able to solve problems of dissatisfied customers and/or team members.
- Basic computer skills using programs such as Microsoft Office.
Salary Information
The salary range for this position is $60,000 - $80,000 per year, based on experience and qualifications. This estimate includes compensation, benefits, and other forms of remuneration.
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