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General Manager, Dining Services

SUMMARY:
Dining Services Director must contact Dining Services Regional Team to collaborate on the level of this job for each new hire or promotion.
Manages all aspects of meal time preparation, service and the overall efficiency of the Kitchen,Restaurant, Cafe and Catering. Responsible for overall supervision of all Dining Managers & Supervisors,Restaurant Staff,Utility Staff, Chef & Culinary Staff (including training, evaluating, disciplining anddeveloping).
? Directly manages the overall dining program including meal service/Front of House and culinary/Back of House program (menu development, preparation, service, delivery and financial) and supports the hospitality program.
? Responsible for the overall supervision and efficiency of dining managers, culinary, utility staff and service staff (including training, evaluating and disciplining). Supports supervision, direction and efficiency of meal service and hospitality with all Dining Staff.
? Manages the financial operation of the Dining program.
? Assures the dining program (meal service and nutrition clinical care) is in compliance with all Federal, State and Local regulations and is provided with a hospitality focus.
? Provides dining service training for functions performed by Dining and Catering Staff and all staff supporting dining programs.
ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.
1. Maintains the Erickson Living philosophy and ?Vision? statement.
2. Fosters an environment that includes mentoring and development of all personnel and maintains a strong sense of team.
3. Satisfies residents with dining services including, but not limited to, the quality of food served, quality of service, and overall sanitation of the Dining Room, Caf? andKitchen.
4. Disciplines anddevelopsall Assistant General Managers, Supervisors, dining room staff, Chef,kitchenstaff, andcaf? staff.
5. Supervises organization and sanitation of dining rooms, kitchens, storage areas, loading docks and elevators.
6. Ensures proper portioning of foods and attractive plate presentation by dining staff.
7. Ensures they and all staff work safely, consistently using designated safety equipment (personal protective equipment- PPE).
8. Ensures the proper opening and closing of food service operations.
9. Purchases services and approved products from approved vendors.
10. Ensures that food and supplies are inventoried, ordered, received and stored according to company standards.
11. Manages the food service operation within budgetary parameters.
12. Coordinates Catering Events in assigned areas.
13. Ensures that all services and programs are in compliance with federal, state and/or local laws and statutes.
14. Ensures all services and programs are operated to Erickson Living standards.
15. Shows professional knowledge, proficiency and initiative in achieving goals and meeting standards.
16. Effectively uses designated food service and other computer systems.
17. Participates in resident and employee satisfaction programs and activities
18. Performs any duty requested by Management to ensure the effective and efficient operation of Erickson Retirement Communities.
QUALIFICATIONS:
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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to manage large dining room and kitchen that involves a large number of employees.

Employee will be required to work some weekends and holidays

EDUCATION and/or EXPERIENCE:
A minimum of five years food service management experience required, including production, service and sanitation. Bachelor?s degree in Restaurant Management, Dietetics or Institutional Management may be substituted for up to 1 year experience. College Degree in Restaurant Managementor Hospitalitypreferred, but not required

SUPERVISORY RESPONSIBILITIES:
Supervises theAssistant Manager, Chef, Supervisors, Dining Room, Utility, Culinary and Caf? Staff.
LANGUAGE SKILLS:
Must be able to read, write, understand and communicate in the English language.

LICENSES, CERTIFICATES, REGISTRATIONS:
Serve Safe Certified obtained within 6 months of employment. Additional certifications required by federal, state and/or local regulations.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Walking, standing, bending, sitting, speaking, lifting, pushing, stooping, stretching, thinking, evaluating, instructing, calculating, writing, use of computer, learning new skills and information.
Ability to lift 25 lbs.

WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Job: General Manager IL I
Organization: Dining Rooms
Title: General Manager, Dining Services
Location: Pennsylvania-Warminster
Requisition ID: 18113737


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