Encore Village
Encore Village is currently hiring for a full time Restaurant Manager in our Dining Services Department. Will be responsible for supervising and coordinating activities of all servers, bartenders, bussers, and hosts engaged in the Dining Rooms/Restaurants and to ensure satisfaction, consistency, timeliness, quality and efficient service. Monitors safety and sanitation in the listed areas.
Responsibilities:
Monitors food quality, temperatures, portion control, resident dining room mealtimes, substitution logs, resident confidentiality and regulatory compliance.
Works with the General Managers and Executive Chefs to ensure proper production needs for all of the dining venues and menus served align with posted menus.
Implements program services plan to improve services, quality and satisfaction of all service areas.
Responsible for completing staff scheduling, based upon the budget. Adjust schedule as needed for call offs and benefit time; maintain a logbook to adhere to EHCS policies.
Responsible for conducting daily associate stand up meetings to review menus and other resident information dealing with meal service.
Conducts Daily Resident Dining Room/Restaurant walk-throughs to ensure cleanliness and resident satisfaction is maintained.
Works with Restaurant Manager, Nutrition Services Manager, and Executive Chef to implement systems and training programs to provide a safe working environment.
Implements, revises and maintains proper work routines for all serving positions. Directs work of associates.
Solicits residents and associate feedback and suggestions regarding services. Work through the Dining and Nutrition Manager and the Executive Chef to respond to resident complaints or concerns.
Attending monthly/weekly Resident Food Committee Meetings and all other required or requested meetings.
Assists with recommendations and maintains a proactive human resources function to ensure associate motivation, training and development, wage/benefit administration and compliance with established labor regulations and personnel policies and procedures.
Participates in training programs to provide a safe working environment.
Complies with all OSHA regulations and other local, State and Federal regulations.
Maintains compliance with all requirements of Federal, State and local regulations and guidelines.
Maintains compliance to regulatory standards of food safety and sanitation.
Performs all other related duties.
Responsible for interviewing, training and disciplining of all front of house associates.
Required to oversee every meal service (breakfast, lunch, dinner) at a minimum of twice a week unless otherwise directed.
Qualifications/Requirements:
2-3 years in supervisory experience within the resident service area or hospitality industry.
Ability to communicate (both verbal and written) effectively with residents/client, customers of client and support staff.
Requires management and leadership skills in addition to good planning and organization skills
Ability to distinguish smells and temperatures.
Ability to remain calm under stressful situations.
Ability and willingness to work more than usual hours when needed, possibly during a different shift, weekends or holidays.
Capable of maintaining regular attendance.
Capable of perfoming the responsibilities and essential job functions with or without reasonable accommodation.
Basic computer skills.
Maintains confidentiality of information.
This organization does not discriminate in hiring or employment on the basis of ancestry, race, color, religion, national origin, sex, sexual orientation, age, military status, veteran status, or disability. No question on the application is intended to secure information to be used for such discrimination. This application will be given every consideration, however its receipt does not imply employment for the applicant.
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Responsibilities:
Monitors food quality, temperatures, portion control, resident dining room mealtimes, substitution logs, resident confidentiality and regulatory compliance.
Works with the General Managers and Executive Chefs to ensure proper production needs for all of the dining venues and menus served align with posted menus.
Implements program services plan to improve services, quality and satisfaction of all service areas.
Responsible for completing staff scheduling, based upon the budget. Adjust schedule as needed for call offs and benefit time; maintain a logbook to adhere to EHCS policies.
Responsible for conducting daily associate stand up meetings to review menus and other resident information dealing with meal service.
Conducts Daily Resident Dining Room/Restaurant walk-throughs to ensure cleanliness and resident satisfaction is maintained.
Works with Restaurant Manager, Nutrition Services Manager, and Executive Chef to implement systems and training programs to provide a safe working environment.
Implements, revises and maintains proper work routines for all serving positions. Directs work of associates.
Solicits residents and associate feedback and suggestions regarding services. Work through the Dining and Nutrition Manager and the Executive Chef to respond to resident complaints or concerns.
Attending monthly/weekly Resident Food Committee Meetings and all other required or requested meetings.
Assists with recommendations and maintains a proactive human resources function to ensure associate motivation, training and development, wage/benefit administration and compliance with established labor regulations and personnel policies and procedures.
Participates in training programs to provide a safe working environment.
Complies with all OSHA regulations and other local, State and Federal regulations.
Maintains compliance with all requirements of Federal, State and local regulations and guidelines.
Maintains compliance to regulatory standards of food safety and sanitation.
Performs all other related duties.
Responsible for interviewing, training and disciplining of all front of house associates.
Required to oversee every meal service (breakfast, lunch, dinner) at a minimum of twice a week unless otherwise directed.
Qualifications/Requirements:
2-3 years in supervisory experience within the resident service area or hospitality industry.
Ability to communicate (both verbal and written) effectively with residents/client, customers of client and support staff.
Requires management and leadership skills in addition to good planning and organization skills
Ability to distinguish smells and temperatures.
Ability to remain calm under stressful situations.
Ability and willingness to work more than usual hours when needed, possibly during a different shift, weekends or holidays.
Capable of maintaining regular attendance.
Capable of perfoming the responsibilities and essential job functions with or without reasonable accommodation.
Basic computer skills.
Maintains confidentiality of information.
This organization does not discriminate in hiring or employment on the basis of ancestry, race, color, religion, national origin, sex, sexual orientation, age, military status, veteran status, or disability. No question on the application is intended to secure information to be used for such discrimination. This application will be given every consideration, however its receipt does not imply employment for the applicant.
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