Dining Room Supervisor

About Us

Channing House is a leading not-for-profit Life Plan Community in Palo Alto, founded in 1960. We believe that older adults thrive in a vibrant setting that supports active, engaged and healthy living. We provide a sustainable, innovative community that promotes this lifestyle, while embracing respect and dignity for all who live and work here. Our team of 200 staff members, from Front-Line to Leadership, drive the mission of Channing House, providing services to the 265 highly engaged residents who call Channing House their home.

About the Role

The Dining Room Supervisor works to maintain or improve all standards and procedures for dining service. You provide support to management in the daily oversight of key functions and employees during the normal course of business in dining areas. The Dining Room Supervisor exemplifies our Core Values: Do the right thing; Be a team player; Focus on quality; Adapt to change. Together with the entire team at Channing House, your role contributes to promoting a healthy and vibrant home for our residents.

Responsibilities

• Provide the highest quality of service to customers at all times.
• Oversee day-to-day activities of subordinates and assign responsibility for specific work or functional activities as directed by on-site management.
• Responsible for orientation and training of employees. Conduct follow-up service training for employees after completion of probationary period.
• Support employees in general day-to-day tasks.
• Lead daily meetings with the FOH staff about customer service, safety, and hazards.
• Work with customers to ensure satisfaction in such areas as quality, service, and problem resolution.
• Assist in monitoring employee productivity and provide suggestions for increased service or productivity.
• Promote the development of the food service team.
• Assist in entering the menus in Full count portal and keep it updated.
• Assist with food ordering and inventory taking when necessary.
• Ensure compliance with various licensing and regulatory agencies, including but not limited to: Santa Clara County Department of Health, CDPH, CDSS, CalOSHA, etc.
• Ensure staff participation in monthly staff training and yearly evacuation plans.
• Report all accidents and injuries in a timely manner.
• Participate in regular safety meetings, safety training, and hazard assessments.
• Attend training programs (classroom and virtual) as designated.
• Consistently commit to establishing and maintaining effective team relationships with fellow staff; apply effective communication and listening skills.
• Demonstrate professionalism in all interactions with all residents, colleagues, clients, vendors, and members of the public.
• Provide a supportive and caring environment to meet the needs of residents as individuals and as members of a shared community.
• Adhere to all company policies, procedures, safety, and compliance practices, and business ethics codes.

Unit Responsibilities

AM Supervisors:

• Open Kitchen, Storage, Office, and Dining Room.
• Check voicemail and review online orders.
• Set-up room for breakfast and lunch service, enter room service meals and all breakfast and lunch call-in orders into POS.
• Ensure the FOH & BOH team, and the dining room are ready for service.
• Ensure sanitation of robots & everyday menus after meal service.
• Prepare takeout orders, expo the breakfast and lunch meals as needed, help take orders, and run food to the dining room when necessary.
• Check-in with the LC dining team.
• Dining Service daily pre-service meeting at 2:15 PM.
• Call in staff when team shortages occur.

PM Supervisors:

• Review and update Station Assignments as needed.
• Assist the team in the FOH and be available for residents during service.
• Dining Service daily pre-service meeting at 2:15 PM & 4:50 PM.
• Train and direct wait staff.
• Set-up room for dinner service, enter room service meals call-in orders into POS.
• Prepare takeout orders, expo the dinner meals, help take orders, and run food to the dining room.
• Ensure sanitation of Robots & everyday menus after meal service.
• Schedule reservations, make & print the Ice Cream list.
• Print Daily Meal Menu to set-up on table before service and next day breakfast’s menus.
• Assist in entering the menus in Full count portal and keep it updated.
• Close Kitchen, Storage, Office, and Dining Room.

Requirements

• 1-2 years of related work experience.
• Knowledge of basic operation of equipment and cash-handling procedures preferred.
• High School diploma, GED, or equivalent experience preferred.
• Ability to use a computer.
• Ability to speak and comprehend English, the primary language used in the workplace; ability to speak and/or comprehend other languages utilized by clients is a plus.
• Must possess or be able to obtain a California Food Handler’s Card before starting employment.
• ServSafe certification preferred.

Skills

• Speaking: Talking to others to convey information effectively.
• Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Reading Comprehension: Understanding written sentences and paragraphs in work-related documents.
• Critical Thinking: Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
• Writing: Communicating effectively in writing as appropriate for the needs of the audience.
• Service Orientation: Actively looking for ways to help people.
• Customer Service: Manages difficult or emotional situations involving residents, resident families, and/or staff; responds promptly to needs of residents, resident families, and/or staff; responds to requests for service and assistance.
• Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do.
• Time Management: Managing one's own time and the time of others.
• Professionalism: Presents self in a highly professional manner to others and communicates with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, residents, and resident families.
• Quality Management: Looks for ways to improve and promote quality.
• Safety and Security: Observes and ensures staff compliance with safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.
• Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
• Cultural Awareness: Demonstrates knowledge of EEO policy; shows respect and sensitivity for cultural differences; promotes a harassment-free environment.
• Culinary: Excellent working knowledge of food preparation and technical skills. Familiarity with kitchen equipment, cooking, and presentation.
• Managing People: Includes staff in planning, decision-making, facilitating, and process improvement; takes responsibility for subordinates' activities; makes self-available to staff; provides regular performance feedback; develops subordinates' skills and encourages growth; continually works to improve supervisory skills.

Abilities

• Oral Comprehension: The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Oral Expression: The ability to communicate information and ideas in speaking so others will understand.
• Written Expression: The ability to communicate information and ideas in writing so others will understand.
• Deductive Reasoning: The ability to apply general rules to specific problems to produce answers that make sense.
• Problem Sensitivity: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Speech Clarity: The ability to speak clearly so others can understand you.
• Learning: Willingness to be open to learning and growing.
• Information Ordering: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
• Ethics: Treats people with respect; inspires the trust of others; works with integrity and ethically; upholds organizational values.
• Positivity: Ability to maintain a positive attitude.
• Presentability: Maintains high standards for work areas and appearance. Upholds dress code requirements.
• Quality: Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance.
• Attendance/Punctuality: Consistently at work and on time.
• Dependability: Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments.

Work Environment

Generally in an indoor setting. Supervise activities and events outdoors. May be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. Some exposure to smoke, steam, high temperatures, and humidity.

Schedule

Position requires ability to work nights, weekends, and some holidays.

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.

• Stand on your feet throughout the work period.
• Significant walking or other means of mobility.
• Possess multi-limb and eye-hand coordination.
• Able to reach, bend, stoop, push and/or pull, and frequently lift/move up to 40 pounds.
• Talk or hear during face-to-face communications in a noisy commercial kitchen work area