Assistant Dining Room Supervisor

Summary

Responsible for quality assurance within the dining room. Creates and maintains scheduling, monitors wait‑staff compliance with set dining standards, and oversees general sanitation of kitchen operations.

Responsibilities

• Maintain adherence to posted schedule, following proper procedures for requested days off, calling out, and reporting to work on time.
• Maintain proper time‑clock procedures to ensure an accurate account of hours worked.
• Report to work in proper attire to ensure a clean and professional appearance.
• Adhere to all guidelines and procedures for safe food handling and general sanitation.
• Demonstrate customer service skills, treating all customers, visitors, and co‑workers with courtesy and respect; handle customer issues professionally.
• Wait on tables; take resident orders and serve in a professional manner while handling multiple tasks.
• Be familiar with menu items and communicate relevant information to wait staff regarding menu items, special functions, and resident issues.
• Check dining rooms pre‑meal to ensure tables are set correctly, neat, and clean.
• Check dining rooms post‑meal to ensure the area has been cleared, cleaned properly, and reset correctly.
• Assist in interviewing and recommending personnel to fill vacant positions.
• Participate in employee disciplinary matters.
• Create and maintain schedule for Pond Ridge Dining Services staff.
• Delegate stations, pre‑meal and post‑meal assignments; ensure work is properly completed and maintain a prompt, efficient, courteous workflow.
• Instruct new waitstaff in appropriate procedures and ensure proper training.
• Discuss the menu thoroughly with waitstaff prior to each service; field comments, questions, and concerns regarding menu and service.
• Monitor waitstaff activity in kitchen and dining rooms to ensure smooth workflow and proper plating.
• Perform other administrative duties as assigned by the Director and/or Assistant Director.
• Ensure waitstaff utilizes safe and sanitary procedures throughout service and set‑up.
• Take appropriate procedural steps and make adjustments as necessary following complaints.
• Interact well with both younger (waitstaff) and older (residents) adults, maintaining a pleasing personality and calm focus.
• Maintain a neat appearance; demonstrate professionalism and poise.
• Report any safety issues, equipment malfunctions, and other concerns to supervisors.
• Ensure proper safe food handling and hand‑washing procedures are followed; maintain sanitation of trays, work areas, and equipment.
• Attend all mandatory in‑services as required.
• Perform all other duties as assigned.

Qualifications

• High School Diploma or GED.
• Some waitstaff and supervisory experience.

Knowledge, Skills, and Abilities

• Strong organizational skills.
• Professional demeanor.

Physical and Mental Demands

• Continuous standing, walking, bending, crouching, and carrying.
• Stress‑related demands from staffing issues and customer‑satisfaction issues.

Pay

Per Diem