Dining Room Supervisor - Nursing Home jobs in Georgia

Description

Johns Creek, GA • Vineyard - Johns Creek

Description

Position Summary:

To oversee and supervise all aspects of an efficient, professionally managed restaurant(s).

Requirements

Essential Job Functions:

• Develop and maintain effective relationships and two-way communication with residents and families

• Monitor residents’ well-being in a general way and report any changes in condition to the

• Look for opportunities to exceed resident expectations and enhance resident satisfaction

• Effectively supervise departmental operations on a day-to-day basis under the guidance of the Dining Services Director

• Monitor dining room staff conduct and all other aspects of dining room facilities

• Backup dining room staff in their job duties

• Maintain cleanliness in the dining room and ensure proper table settings at all times

• Serve as liaison between guests, residents, and kitchen staff and be responsible for effective communication across areas

• Assign guest seating as necessary

• Create and review brunch or special event reservation list

• Resolve resident complaints regarding food quality and/or service

• Bring wine selections to tables with appropriate glasses, and pour the wines for customers as required

• Analyze operational challenges such as service flow or waste and provide suggestions to alleviate these challenges

• Record production and operational data as required

• Implement operational standards and procedures for the departments supervised

• Oversee and review the resident indicator sheet

• Communicate the company vision and strategy to create alignment between daily activities and company strategy

• Notify the Dining Services Director of items that need to be ordered for the dining room

• Drive process and continuous improvement

• Plan and prepare daily work schedules

• Monitor daily work schedules to meet labor targets

• Model high standards of personal appearance and grooming, which includes wearing the proper uniform and name tag when working

• Interview, hire and retain highly effective employees under the guidance of the Dining Services Director

• Present required new hire training and ongoing skills training for employees and maintain appropriate documentation

• Provide performance feedback and counseling for employees under the guidance of the Dining Services Director

• Prepare and present performance reviews for employees under the guidance of the Dining Services Director

• Provide daily employee recognition and appreciation

• Comply at all times with Valeo standards and regulations to encourage safe and efficient property operations

• Understand and support the community sales process

Knowledge/Skills/Abilities:

• Action Oriented – Enjoying working hard and having energy for the job; seize opportunities

• Caring – Interested in the lives of others; available to listen and ask about the concerns and needs of others

• Customer Focus – Dedicated to meeting the expectations and requirements of internal and external customers; act with the customer in mind

• Functional/Technical Skills – Having the skills and abilities to do the job at a high level of accomplishment

• Informing – Provides the information people need to know to do their jobs and feel good about being a member of the team

• Integrity and Trust – Seen as a direct, truthful individual; keep confidences; admit mistakes

• Managing and Measuring Work – Clearly assigns responsibility and monitors process, progress, and results

• Motivating Others – Creates a climate in which people want to do their best

• Organizing – Uses resources effectively and efficiently (people, funding, material, support)

• Problem Solving – Uses logic and creativity to solve difficult problems and find effective solutions

Supervisory Responsibility:

This role is responsible for the direct supervision of Servers in the dining room. Responsibilities include having the authority to hire, train, assign, reward, or counsel employees on a day-to-day basis under the guidance of the Dining Services Director.

Responsibility Level:

General instruction and/or functional guidance are provided on many, but not all tasks to be performed and the results of individual projects will generally be reviewed upon completion. The employee is expected to respond to questions from residents and their family members, troubleshooting and resolving issues utilizing their own discretion and judgment with input from the Dining Services Director or Executive Director. On certain occasions, the employee will fill in for employees and assist in completing or completing their normally scheduled work assignments. Occasionally, the employee will work with other managers or supervisors to resolve community issues.

Requirements

Experience/Training/Education:

High school graduate preferred with at least three years’ experience in food service. Must be

able to read and write legibly, speak English, and perform simple math calculations. Must know basic first aid and the Heimlich maneuver.

Special Requirements/Certifications:

Food Handler’s certification as required.

Working Conditions:

On the job, the employee will work predominately in an environmentally controlled community living facility with most of the time being spent in the dining room and kitchen areas near stoves, ovens, food prep stations, sinks, and refrigeration units. Due to the nature of the job, the employee may be exposed to working conditions typically found in a kitchen such as moderate changes in temperature including brief exposure to freezing temperatures and heating units. Occasionally, the employee may tour and/or work in parts of the community that will require walking moderate distances and climbing stairs. Some exposure to noise may exist such as dish washing machines, kitchen tools, cooling fans, telephones, copy/fax machines, piped-in music, and televisions.