Multi Unit Restaurant Manager

About the role

Under the guidance of the Assistant Director of Dining Services (ADDS) and Director of Dining Services (DDS), the Multi-Unit Restaurant Manager oversees the daily operations, service, and quality of all dining venues. Ensures dining operations meet established objectives, standards, policies, and procedures while supporting strong interdepartmental relationships and alignment with the community’s mission, goals, and values. Leads all Front-of-House (FOH) team members through a culture of Teamship and Empowerment, with a focus on exceptional service, team member engagement, retention, and development. Oversees resident and guest satisfaction across all dining venues and catering events, utilizing technology and innovative practices to promote efficiency and enhance the dining experience. Models WCCB’s core values of respect, passion, and professionalism and holds others accountable for doing the same.

Responsibilities

• Oversee daily FOH dining operations and service standards across all dining venues and special functions.
• Provide leadership, coaching, and support to service leadership and team members, including hiring, onboarding, training, performance evaluations, counseling, and professional development.
• Directly supervise service leadership and personnel during meal periods and ensure adequate staffing and appropriate scheduling for daily operations and special events.
• Lead daily pre-meal standups to communicate expectations and ensure service standards are consistently met.
• Maintain a visible presence in dining venues during meal periods, engaging with Residents and guests, gathering feedback, and promptly addressing concerns related to service or food quality.
• Own venue satisfaction scores, monitor trends, and develop action plans with leadership when results fall below established benchmarks.
• Develop and reinforce customer service standards and programs throughout Dining Services.
• Address and resolve service-related concerns and conflicts, consulting with the ADDS and DDS on unusual or complex issues.
• Conduct and document weekly meetings with service leadership and team members.
• Attend monthly Resident Dining Committee meetings and participate regularly in Team Leadership programs.
• Collaborate in the development of cycle menus and other Dining Services initiatives as assigned.
• Coordinate and oversee service for Resident special functions, holidays, and catered events, ensuring appropriate staffing, presentation, and execution.
• Ensure dining rooms and venues are appropriately decorated and prepared for holidays and special events.
• Maintain strong relationships with Residents, guests, team members, dining leadership, and other community departments.
• Ensure appropriate cash controls are maintained in all dining venues and areas where cash is handled.
• Assist with forecasting, planning, monitoring, and evaluating Dining Services costs and programs.
• Monitor inventory levels for FOH supplies and coordinate orders through the Dining Services Business Specialist to maintain appropriate par levels within budget.
• Identify and implement programs and practices that improve service, efficiency, resident satisfaction, and the overall desirability of the community.
• Support consistent food quality, temperature, presentation, and overall dining experience by identifying and addressing service or food-related trends.
• Perform other duties as assigned.

Core Competencies

• Demonstrates strong verbal and written communication skills and the ability to communicate clearly and professionally. Proficient in reading, writing, speaking, and understanding English.
• Demonstrates proficiency in basic business math and the ability to apply mathematical concepts in daily operations.
• Demonstrates strong interpersonal skills, flexibility, patience, and a collaborative approach to working with others, with particular sensitivity to the needs of older adults.
• Responds professionally and effectively to internal and external inquiries.
• Demonstrates the ability to supervise, coach, train, and develop team members.
• Exercises sound judgment, discretion, and the ability to work independently.
• Demonstrates strong organizational skills and the ability to prioritize and manage multiple responsibilities.

Physical Requirements

• Capable of lifting 35 pounds or more.
• Capable of sitting for extended periods of time, as well as standing and maneuvering independently and safely around kitchen, office, and storage areas.
• Capable of standing on concrete flooring for extended periods of time.
• Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully met.
• Sufficient manual dexterity to operate a fire extinguisher, manipulate kitchen equipment and operate all office equipment.
• Must be able to assist in the evacuation of Residents.
• Is subject to falls, burns from equipment, odors, etc. throughout the workday.
• Exposure to commercial cleaning products.

Requirements

• Associate degree in Culinary Arts, Hospitality, Food Service Management, or a related field; equivalent industry experience may be considered.
• Minimum of six years of management experience in hospitality, dining services, or a related industry.
• Must be at least 21 years of age.
• Proficiency with Point-of-Sale (POS) systems and other computer software used to support dining operations; must demonstrate the ability to learn and effectively utilize new technology.
• ServSafe® and CPR certification required. If not currently certified, certification must be obtained within one year of accepting the position.
• Comprehensive knowledge of dining room service, resident relations, food presentation, sanitation, and food safety practices.
• Demonstrated ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours as needed.
• Must be available for on-call responsibilities during emergencies, severe weather, or other operational needs.
• Ability to temporarily perform other duties or work in other positions as operational needs require.
• Demonstrates the ability to effectively manage the emotional and physical demands of the position.

Preferred Experience

• Experience in managing multi site restaurants
• Experience in Long Term Care Industry

Benefits

• Medical, Dental, Vision Insurance (Available Day One!)
• Life & Disability Insurance (Short- and Long-Term)
• Retirement Plan with Employer Match
• Paid Time Off (PTO) & 6 Paid Holidays (+ 2 Floating Holidays)
• Tuition Assistance + Scholarships for You & Your Family
• Employee Assistance Program (EAP)
• Legal/Identity Theft Protection Plans
• Team Member Discounts
• Career Growth & Leadership Development Opportunities

Pay

Compensation Range: $75,000 – $83,000 (based on relevant experience)

Schedule

Full-time – Evenings, weekends and holidays required. Flexibility is a must!