Director of Dining Services in Rochester, New York at St Johns Health Care Corporation

Job title: Dining Services Director

Mentored by: Director of Operations Accountable to: Elders, Staff, Guests and Employees

Position Summary: Responsible for overall effectiveness of Dining Services; selecting, training, and supervising all Dining Service personnel; food purchasing, receiving, preparation, sanitation, safety and service for all meals through effective direction and delegation. Responsible for operating within the departmental budget. This person shall possess and execute front of house management knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems for all dining areas and special dining functions at St. John’s Meadows. This person shall be responsible for proactively managing any prescribed front of house and back of house budgets, including food and product purchasing as well as labor.

Qualifications & Education Required:

· High School Graduate or equivalent is required

· HACCP/Food Safety Certified is required – St. John’s will provide

· Bachelor’s Degree in Hospitality Management is preferred.

· Fluent in the English Language

· At Least 5 Years’ experience (three of which in a high management position) in a high volume restaurant, hotel, country club or senior living community.

· Specific POS Experience and knowledge to include programming and training is preferred.

· Meet and maintain St. John’s vehicle driving standards.

Core Organizational Competencies:

· St. John’s Brand Characteristics - Embrace living by being Friendly, Respectful, Responsive, Compassionate, Innovative and Fun towards elders, families and colleagues.

· Teamwork - Actively participates. Assists team members; offers encouragement. Acknowledges/welcomes elders. Keeps team members informed. Recognizes achievements and efforts of others.

· Job Knowledge - Consistently demonstrates working knowledge of all aspects of job. Remains current on job related changes and trends.

· Planning/Organization - Demonstrates initiative; plans appropriately. Uses time, materials, resources effectively. Organizes work to ensure commitment and priorities.

· Productivity - Consistently maintains high activity and efficiently produces acceptable volume of work. Consistently meets deadlines and commitments.

· Quality - Consistently produces accurate, timely work which meets required quality standards. Pays attention to detail. Sets high standards of performance for self and actively seeks continuous improvement. Provides elder-driven care.

· Reliability - Consistently delivers on commitments. Can be counted on to accomplish tasks without follow up. Available when required by elder or team and can be counted on to help or assist when needed. Responds in a timely manner.

· Demeanor (attitude) - Embraces change with optimism. Addresses concerns appropriately. Positively communicates. Good listener. Consistently maintains a positive demeanor.

Position Competencies:

· Arrive on time, prepared to work.

· Perform daily dining room, kitchen, Café and service area inspections.

· Provide outstanding customer service to all residents, guests, volunteers, employees.

· Must have excellent customer service skills.

· Knowledge of daily, weekly & monthly catering functions.

Position Responsibilities:

· Actively participate, oversee and ensure proper flow of service during breakfast, lunch, dinner and special functions in any and all dining areas.

· Absolutely fluent in P.O.S. system and all applications in all areas.

· Responsible for inspecting that all kitchen and services areas are clean, orderly and that all equipment is maintained in good working condition.

· Responsible for competition of nightly inspection of the kitchen and equipment audit form, documenting any areas of concern and following up on until resolved.

· Oversee Interview and hiring process for all positions within the Dining Services department.

· Ensure adequate and fiscally responsible dining service staffing in accordance with budgets.

· Oversee and ensure direction of all dining service staff before, during and after breakfast, lunch and dinner service in all areas.

· Oversee execution and delivery of all room deliveries and to-go meals.

· Ensure cleanliness and organization of all Dining areas

· Ensure all appropriate supplies relative to the Dining Services department in accordance with the budget

· Work proactively with the Chef in menu development.

· Update cycle menus and seasonal A La Carte menus as needed and on monthly basis.

· Determine Resident dining service needs and issues to be addressed and/or resolved immediately and at point of service in all areas.

· Ensure correct planning of any and all special foodservice/hospitality events with appropriate entities and proactively with Dining Room Manager and Chef

· Develop and maintain detailed side-work cleaning charts on a daily basis for dining room(s) staff.

· Responsible for completing regular written performance evaluations of all employees in a direct reporting relationship on a timely basis

· Maintain all records of orientation, training and seminars attended by department staff.

· Responsible to attend in a timely manner and actively participate in all required staff and management meetings

· Communicate all facility policy and procedure and their changes to department staff

· Responsible for oversight and assistance in performance of monthly inventories, cost of goods analysis for food budget maintenance.

· Responsible for accurately determining and scheduling of labor cost according to budget, and in case of overtime, to analyze and implement corrective actions and measures.

· Assist in pot, pan, dish, and utensil washing, and ensures that dining room staff do same.

· Perform all other tasks as required by management

Physical Requirements:

Body Positions:

· Sitting, Standing, Squatting, Stooping and Bending

Body Movements:

· Walking, lifting, carrying, pulling, pushing, bending, and reaching are required in the accomplishment of tasks. Has the ability to lift 50 lbs.

Exposure to Conditions:

· Wet floors, steam, hot water, ovens, grease, cleaning chemicals and small flames.