Dining Room Supervisor at GENCARE INC.

Tacoma, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jan, 26

Salary

0.0

Posted On

10 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hospitality, Customer Service, Team Leadership, Training, Scheduling, Food Safety, Sanitation, Communication, Problem Solving, Mentorship, Resident Interaction, Regulatory Compliance, Culinary Knowledge, Time Management, Attention to Detail, Compassion

Industry

Health;Wellness & Fitness

Description

Description GenCare at Point Ruston is a premier active IL/AL and Memory Care senior community in Tacoma, and a recent multiple US News & World Report Community Award Winner. We currently have an opening for a Full Time Dining Room Supervisor. Base Medical plan is 99% employer paid, Dental, Vision and Life at the employees expense, Paid sick (1 hour for every 40 worked, able to roll over max of 56 hours) and 6 paid holidays per year plus a paid day off for your birthday, one week vacation after one year employment, with an additional week beginning in year 2 finally with an additional week starting in the 47th month for a total of 3 weeks, quarterly raises for hourly employees, 401K eligible after 6 months with up to a 4% employer match after one year of employment, up to 3 days of bereavement and up to 5 days jury leave, First Choice Health Employee Assistance Program, free CEU’s, annual caregiver and nurse license reimbursement, Free meal at work. Position Summary: Work as a “Whole Life Living Champion” internally and externally, assisting with motivating residents to embrace healthy eating and GenCare Lifestyle culinary menus. Collaborates with the Culinary Director and team members to ensure dining and food services follow GenCare Lifestyle standards; ensures communications are effective, clear, organized, timely, and complete. The Dining Room Supervisor’s primary goal is to motivate servers to produce a high quality first class dining experience for all residents, their families, guests and the community. Exemplifies highest standards of hospitality through mentorship, practices of professionalism including business professional dress and demonstrated knowledge of customer service. Directly reporting to the Culinary Director, the Dining Room Supervisor performs the following duties and responsibilities: Experience: Industry related work with vulnerable adults of 3 years, helpful Hospitality Industry related work of 1 year preferred but not mandatory Managing schedules and labor costs 1 year preferred Leading, training and holding staff of 10 accountable minimum 2 years Knowledge of all Front of House positions and their functionality minimum 2 years Basic understanding of Beverage programs to include Beer, Wine, Espresso 1 year Duties and Responsibilities: Assist the Culinary Director in providing smooth operation of the dining services areas during all meal times including PEAK and event spaces. Ensures expedited delivery of all food and beverage items including PEAK meals and to be delivered in the way the Culinary Director intends. Demonstrate proficiency in reading and following instructions. Dresses and presents in a business professional attire. Ability to maintain decorum in fast paced high stress situations. Ensures team compliance with regulatory requirements and company policy with dress code, serving food, dining room cleaning, hand washing, hygiene, dishwashing, preparation and storage of food, maintenance and cleanliness of the kitchen, dining room and storage areas, and other assigned tasks. Demonstrate aptitude in dietary position and is available to fill other shifts as needed or required. Regularly solicit resident feedback through meal periods by table touching and communicating with other team members. Directly oversees staffing by building schedules for the dining services Front of House operations to include events. Works directly with Culinary Director to ensure proper staffing levels are met and within productive labor hour and fixed budgets. Manage tasks sheets, serving etiquette, resident and employee meal check-off sheets and work with Culinary Director to provide disciplinary action where appropriate. In conjunction with Culinary Director holds staff accountable to GenCare's Policies and Procedures regarding disciplinary action. Provide ongoing team member training to ensure competency and proficiency using GenCare's Hospitality Training and Whole Life Living philosophy. Delivers first class onboarding and training to all new Front of House team members with a plan and schedule Occasionally procure goods in absence or under direction of Culinary Director. Reads and become familiar with menus and location of specific items needed for service Oversees team members assigned shift duties and dress codes Perform washing of dishware, utensils, pots and pans (if needed). Oversees the cleanliness of the dining room, private dining room, Bistro and or coffee area, including: utensils, tables, chairs, floors, shelving, equipment, walls and doors, etc. Oversees the practice of safety and sanitation in the dining room Communicates in an prompt manner any dining room complaints and concerns to the Culinary Director Remedies resident complaints and concerns in a timely and hospitable manner Exemplifies highest standards in hospitality and provides guidance and leadership to all dining staff members. Be on the floor during high volume meal service times greeting and serving residents, working a determined section while simultaneously observing all dining employees and their sections. Exemplify a “YES” hospitality mentality and coach others to follow. Ensure and demonstrate competency with knowing all names of the community residents and establish an immediate rapport with new residents Demonstrates a positive attitude and consistency in respect and patience for residents, family and team members Demonstrate a working knowledge of the emergency procedures, hazardous chemicals including Material Safety Data Sheets (MSDS) notebook Notify Culinary Director when low on supplies such as: food products, cleaning supplies, uniforms and linens, utensils, etc. Oversee team member training and covering of other shifts Screen and Interview candidates for key Front of House positions. Work with BOD and Culinary Director to ensure candidate selection best suits roles and responsibilities. Observe and notify the Culinary Director of any unusual behaviors, concerns, or occurrences, in the community. Document occurrences and maintain journal or log. Ensure self-compliance with all GenCare Lifestyle company Policies and Procedures and all Boarding Home rules and regulations. Holds lead servers and all FOH staff accountable for attending Pre Meal Huddles. Execute GF trainings at regular cadence. Occasionally conduct and support the Culinary Director in staff meetings. Complete all other duties as assigned Promote and comply with resident rights Oversees the residents’ dietary list with residents likes, dislikes, in/out schedules, reason for absences, allergies, diabetics, etc. Trains new staff to observe and follow resident board and company policies and practices Informs the front desk person of any unaccounted residents at mealtimes. Ensures the accurate completion of the resident and employee meal check off list, after each meal according to the company policy and state regulations. Informs the Culinary Director and or Executive Director of changes in residents eating habits, dining room disturbances and team member scheduling changes Occasionally participates in resident activities and programming Supervisor is noted as Person In Charge on schedules and should be able to perform self audits of all Front of House operations and systems Occasionally hosts meetings with resident councils or groups to address concerns in regards to service standards and expectations Construct and maintain meal order systems either through the management of a POS system or demonstrated knowledge of Gencares existing meal ticket program Builds and maintains communication log to allow efficient communication through shift changes. Demonstrates the ability to efficiently solve work related issues Qualifications: Minimum of twenty one (21) years of age High School graduate or equivalent, helpful. Minimum fulfillment with criminal background checks every two (2) years and thereafter. 2 Step TB Test CPR/First Aid HIV/AIDS Training Demonstrate motivation, energy and ability to work collectively or independently. Capable of physically moving about frequently including squatting, lifting a minimum of fifty (50) pounds and attending to a variety of details. Ability and desire to work well with people of all ages especially seniors. Fulfill responsibilities in a friendly, compassionate and pleasant personable manner. Present self in a professional, clean, neat matter with good personal hygiene. Required to read, write and speak the English language fluently with the ability to follow oral and written instructions. Demonstrate willingness to train in all departments and eligible for promotion. Preferred ability to have or be able to obtain current MAST and Food Service Worker Cards.

Responsibilities

The Dining Room Supervisor ensures a high-quality dining experience for residents and oversees the dining services operations. They collaborate with the Culinary Director to maintain standards and motivate staff.