Responsible for the overall operation of the Dining Services Department and for meeting or exceeding the Dining Services hospitality and service standards. Ability to meet budgetary guidelines, forecast necessary department needs, and train, supervise and manage all members of the Dining Services Team.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.
• Develops and recommends food services policies, procedures, and job descriptions. • Develops food services budgets and monitors adherence to the budget. • Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. • Ensures Community POS and all subsequent systems are adhered to in tracking and managing every aspect of our business. • Engages with Corporate effectively in the development of corporate core menu programing • Ensures corporate GPO programs compliance, as directed by Corporate. • Monitors and corrects safety and sanitation procedures in the kitchen. • Ensure all opening/hand over and closing check lists are in place for all stations front and back of the house • Interacts with residents during meal times to monitor resident satisfaction or complaints about food service.
• Collaborates with Corporate on feedback received and strategizes on plan of action(s). • Selects, schedules, and conducts orientation and in-service educational programs for personnel. • Responsible for scheduling and conducting meetings between departments to ensure effective communication. • Attends education and training sessions to improve knowledge and skills as a Food Service Manager. • Participates in food and service Community Committee Meetings • Participates in Resident Town Halls • Assists other departments to ensure an organized and uniform system of services to residents. • Evaluates and recommends equipment purchases to Corporate, according to established procedures. • Prepares departmental objectives based on sound financial analysis. Keeps work records and schedules, prepares department budgets, requisitions supplies, monitors inventory and establishes appropriate controls. • Work as liaison with Corporate Dietician in meeting all State and Federal guidelines. • Work closely with corporate marketing committee on local and global promotional opportunism. • Other duties as assigned by Director of Operations.
Manages subordinate supervisors who supervise additional employees in the Dining Services department. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Must demonstrate an interest in working with a senior population. Manages people effectively by taking responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Improves processes, products and services. Provides leadership by exhibiting confidence in self and others; Inspires and motivates others to perform well. Interacts with guests, residents and staff in a courteous and friendly manner. Responds promptly to resident needs. Supports organization's goals and values. Balances team and individual responsibilities.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Educational Requirements and Experience:
• Bachelor’s degree in Foodservice management or Culinary Arts preferred • Minimum of two years Healthcare experience. • Certified as Dietary Manager if applicable to the community. • Must have successfully completed food safety training. • Obtain a TFER (Texas Food Establishment Rules) food handler certification within 60 days upon hire
KNOWLEDGE, SKILLS & ABILITIES
Ability to communicate effectively in writing and orally, speaking the primary language of the residents. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to use Microsoft Windows, including Word and Excel. Ability to use email and the Internet.
• Works primarily indoors. • Possible exposure to high heat and cold temperatures. • Possible exposure to unpleasant odors. • Possible exposure to chemicals as identified in the MSDS Manual. • Continuous exposure to residents who are ill, confused, irritable and irrational.
The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the Team Member is regularly required to stand; walk and talk or hear. The Team Member is frequently required to use hands to finger, handle, or feel; reach with hands and arms and taste or smell. The Team Member is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The Team Member must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.
Internal Number: 1125
About Edgemere Dallas - An SQLC Community
Edgemere is raising expectations about retirement community living. That is why we are looking for employees who have the best qualifications, the most positive attitude and a true sense of service to others. We know that every Edgemere employee is an ambassador from our company to our residents, their families and their community. Above all, our people take inspiration from working with leaders and colleagues who strive to be the best every day.