Dining Room Manager

Schedule: Full Time, 11:00 AM to 7:00 PM, including weekends and holidays as scheduled.

Pay

$19.50 - $22.50 per hour

Benefits

• 401K
• Health Insurance
• Dental Insurance
• Vision Insurance

About the Role

The Dining Room Manager provides a fine dining experience for residents and their guests, builds and manages a strong server team, and supports the marketing of the community.

Responsibilities

• Oversees all dining services for residents in the dining room, function rooms, and other designated areas, assisting in any area that needs attention.
• Ensures the dining room is clean, prepared, and staffed in accordance with Wingate standards prior to each meal service.
• Greets, seats, and assists residents throughout meal service, anticipating and fulfilling needs in a timely manner.
• Maintains the proper order of service for all meals, including pre-bussing, dessert service, wine service, and clearing and resetting the dining room.
• Monitors and maintains dining room inventory including beverages, condiments, tableware, glassware, china, and linens; communicates replenishment needs to the appropriate manager.
• Communicates with kitchen staff to ensure room trays are prepared and ready on time; captures and submits meal revenue.
• Assists the Culinary Services Director with efficient department operations, event planning, and menu presentation; attends meetings as requested.
• Conducts orientation and ongoing training for dining room staff; monitors compliance with company uniform policy.
• Schedules shifts and assigns work to ensure proper staffing levels; supervises and secures the closing of the dining area.
• Monitors the printing and distribution of daily menus.
• Serves wine and appetizers at happy hour and marketing events.
• Committed to person-centered care and Wingate's "5 Star" service standards, with an emphasis on continual improvement.
• Adheres to all company policies, procedures, and standards of conduct, and reports any known or suspected violations to the appropriate manager.
• Performs additional duties as assigned.

Requirements

• High School Diploma or equivalent required.
• Minimum of three years of experience in food service, with at least one year of supervisory experience required.
• Current ServSafe certificate required or willingness to obtain.
• Knowledge of culinary service environment, kitchen equipment, and buffet catering.
• Strong customer service, communication, and organizational skills.
• Ability to manage multiple priorities and supervise staff directly when required.