Dining Room Supervisor in Decatur, Georgia at Clairmont Place
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Job Description
Position Title: Dining Room Supervisor
Department: Dining Services
Reports to: Dining Service Director
Safety/Sanitation:
Employee commits to following outlined department safety procedures. Works smart, safely and helps maintain and create a safe environment for co-workers and residents. Reports any unsafe conditions and corrects in a timely manner. Follows all applicable food sanitation regulations dictated by Dekalb County Health Department and supervisors.
Job Duties:
All positions are expected to demonstrate:
Problem solving skills: you should have the ability to identify and resolve problems in a timely manner, gathering and analyzing information skillfully to develop alternative solutions both alone and with groups, using reason even when dealing with emotional topics. You should have the ability to solve problems without placing blame and while controlling your own emotional response to situations and other people. It’s important to remain open to change and new ideas. You should be willing to ask for help and support in any situation.
Customer service: you should have the ability to manage difficult or emotional employee, resident or facility situations, responding promptly to requests for service and assistance which soliciting feedback to ensure that commitments are met. Employee or resident customer service needs should be handled confidentially when necessary.
Teamwork: you should balance your own responsibilities with the ability to foresee and help others during busy or high-stress periods. It’s important to remember that the department and the business are striving toward a mutual goal: resident happiness.
Time management: you should plan to achieve maximum productivity and efficiency without sacrificing quality, accuracy or customer service. All deadlines should be met, and all job assignments completed in a timely manner.
Oral and written communication: you should speak clearly and listen carefully, asking for clarification when necessary. You should respond well to questions, keeping personal information to a minimum. You must have to ability to generate written document or reports.
Duties and Responsibilities:
- Arrive on time for each scheduled shift. Organize your time/day so that tasks are handled in order of priority. Your job first and foremost is customer service and engagement with residents and encouraging other staff to prioritize engagement opportunities as well.
- On your days off you should delegate any necessary daily tasks to a full time server of your choosing. That person should be capable of a high level of organization and customer service in your absence, to help ensure that the dining room continues to operate correctly, with generosity and professionalism in your absence.
- Weekly tasks include managing the resident menus, tallying, and cataloging meals ordered for billing purposes and creating the daily count for the kitchen. These meal tickets represent food cost/income and accountability for the department and should be treated that way. Daily count includes menu information broken out for delivery vs. dining room. You can complete this task yourself, utilizing the computer assigned to you to input information into systems designed for the information, or you can delegate portions of the task to other servers, but ensuring accuracy and maintaining the integrity of the system is your responsibility.
- Ensure the dining room runs smoothly. Make sure that all side work and prep work tasks are completed before the dining room opens for lunch and dinner by delegating appropriately to other part and full time servers. You should assign sections to other servers during dining service, with effort to create equity and fairness.
- You will assist the Dining Services Director or Sous Chef in creating the weekly front of house schedule.
- Track the attendance of waitstaff and note any call outs, late arrivals, no call-no show’s and schedule changes. You are the primary point of contact for staff call out’s, late arrivals, etc.
- You will assist the Dining Services Director or Sous Chef in hiring for server roles, participating in interviews for those role and helping to decide on new hires.
- You will be responsible for training/delegating the training of new front of house hires.
- Assist in creating a training book/manual with steps, lists, etc for server training to make sure all new hires are getting the same experience and information, particularly regarding Clairmont Place’s culture of care and support for residents.
- Ensure waitstaff are adhering to all policy: both to the tasks assigned to them on a daily basis as part of their side work and to policy in the handbook regarding professional behavior, attendance and appearance. Corrective action should be taken appropriately as outlined in the Clairmont Place Employee Handbook, with support and input from supervisors including the sous chef and department director. Other waitstaff should check out with you or the individual you assign as the daily shift lead at the end of their shift every day, to ensure task completion and uphold dining room standards.
- Track all additional resident meals (take outs, deliveries and meals consumed in the dining room in addition to guest meals) daily. This daily report must be submitted to the business manager or your supervisor.
- Accurately track reservations in reservation book.
- Answer the phone; transfer the phone to the kitchen when not available at the dining room desk. Return voicemails in a timely manner.
- Assist the Activities Director and the Dining Services Director in planning private events (parties, bridge luncheons, etc). Assist in setting up, executing, and cleaning up for those events.
- Adhere to professional conduct standards as posted and outlined in the Clairmont Place Employee Handbook.
- Keep your workspace neat and organized. The dining room desk is the first thing residents see when entering the dining room and sets the tone how the larger space is perceived.
- You are responsible for the physical appearance of the dining room and the private dining room and should delegate/ask for help as necessary to ensure the space is well maintained, set up correctly, clean and inviting.
- Complete assigned training as provided/suggested.
- Uniform: you may wear your Clairmont Place logo polo or professional wear of your choice. When working in the kitchen, non-slip shoes should be worn.
Commitment to Quality & Team:
Employees should be committed to meeting a high quality of care and service to residents. Employees should fulfill all job duties to ensure that job is completed. Employees are expected to participate in all meetings and training activities and share input on how to improve performance and obtain goals set by management. Employee should demonstrate a positive attitude. Employee is expected to deal with conflict in a tasteful manner, demonstrating honesty and being trustworthy.
These job description guidelines are in addition to and do not supersede any rules laid forth in the company handbook.
Physical Requirements:
- Must be able to endure long hours of continuous work.
- Physical effort required by the job includes standing, stooping, pulling, pushing, and lifting up to 50 pounds.
I understand the requirements of the job description above and can perform these
Functions.
Employee name: ____________________
Signature:__________________________
Date:______________________________
Supervisor Signature:_________________