Dining Room Supervisor - Nursing Home jobs in Santa Fe, NM

POSITION SUMMARY:

The Server are responsible for serving food in a friendly, courteous manner, and performing a variety of duties in and around the dining area and kitchen, in accordance with property policies and procedures.

1. Position Responsibilities

• Serve meals to residents, family members and visitors in a professional, dignified, efficient and courteous manner.
• Bring, serve, prepare and refill beverages, including water, coffee, soda, wine, beer, and cocktails in appropriate glasses.
• As applicable, able to open and serve wine and beer. Stocks bar with wine, beer, liquor, mixers and garnishes. Submits requests to Executive Chef regarding products to order.
• Accurately and professionally take residents and guests’ food and beverage orders and enter them into the POS (point of sale computer).
• Properly input to-go and take-out orders as well as employee meals according to current procedures
• Verify food prepared matches items ordered on POS. Ensure food orders reflect special requests, including menu substitutions.
• Assist residents with menu selections as needed. Identify how various menu items are prepared, ingredients, and cooking methods especially for daily specials for residents and guests.
• Ensure that plates are presentable before serving. Bring and serve food using large oval trays and tray stands; and preparing to-go or delivery orders appropriately.
• Assure compliance with all proper serving techniques/etiquette (e.g., serving from left, clearing used dishes between courses, etc.)
• Ensure proper set up of dining room tables and server stations with all utensils, chinaware, glassware, sugars, salt, pepper, creamers, and crackers, fill beverage machines and make coffee, juice, etc. as needed.
• Bus tables and return all dishes to the kitchen. Clean tables and chairs after meals and sweep, vacuum and pick up floor areas, as needed. Flip tables by replacing linens, as needed.
• Ensure the beverage station is clean and organized.
• Maintain clean, sanitary, and clutter free work environment at all times.
• Cooperate to get work done and is flexible with daily schedule.
• Assist in food inventory when needed.
• Wash dishes, pots, pans, and areas in the kitchen when needed.
• Deliver meals to resident rooms as required.

2. General Duties

• Respond to resident concerns and complaints in a professional and caring manner.
• Demonstrate knowledge of each resident as an individual.
• Understand and ensure compliance with all Federal (Title 22) and state regulations concerning the department.
• Participate in daily huddle meetings to communicate key issues within the department.
• Maintain a safe and secure environment for all staff, residents and guests, following established safety standards. Immediately report all hazardous conditions or equipment safety issues the Executive Chef.
• Demonstrate knowledge of infection control, i.e., adequate hand-washing, blood borne pathogens procedures, universal precautions, etc.
• Use Universal Precautions and follow established policies concerning exposure to blood/body fluids.
• Report occupational exposure to blood, body fluids, infectious materials and hazardous chemicals in accordance with the property’s policies and procedures governing accidents and incidents.
• Communicates effectively and displays tact and friendliness when dealing with residents, families, visitors, co-workers, and supervisors.
• Support a positive and professional environment in the Community by adhering to guidelines in the employee handbook including dress code, time off requests and employee breaks.
• Attends scheduled in-services and trainings, be dependable and reliable according to attendance and punctuality standards.
• Maintain all required certifications/licensures and training as required by state law and company policy.
• Demonstrate flexibility in work schedule as evidenced by working holidays, evenings, weekends and additional shifts when necessary to ensure adequate coverage within the department.
• Performs other duties consistent with the position as assigned by the Executive Chef.

3. Community Involvement

• Encourage teamwork through cooperative interactions with co-workers and other departments.
• Provide support to community’s marketing efforts through positive/friendly interaction during all property tours and telephone contact with the public, and as directed by a supervisor.
• Provide support to the Assisted Living/Memory Care Department by communicating any observed or suspected resident change of condition

SPECIFIC KNOWLEDGE, SKILLS, LICENSES, CERTIFICATIONS, ETC:

• Must be eighteen (18) years of age
• Must have a high school diploma or equivalent
• Prefer six (6) months experience working in a food and beverage environment
• Able to safely operate standard household equipment (dishwasher, iron, vacuum, washer, dryer)
• Able to operate standard office equipment, 
• Knowledge of and/or ability to learn the theory and practice of assisted living and dementia care
• Able to work with seniors and patiently interact with cognitively impaired individuals
• Able to be flexible, adapt and respond to change, make decisions in stressful situations and prioritize tasks and projects.
• Able to process information and apply common sense understanding to follow and carry out written or oral instructions.
• Able to analyze, solve and respond to problems or concerns.
• Able to read, write and speak the English language and to interact and communicate effectively with employees, supervisors, physicians, health care professionals, residents, and their families
  
• Must be highly motivated and able to work independently
• Able to obtain and maintain valid Food Handler’s certification, as needed
  
• Be mobile and able to perform the physical requirements of the job. Good physical health, verified by a health screening, including a chest x-ray or an intradermal test result not more than 6 months prior or seven (7) days after employment