Restaurant Manager

We create communities where employees thrive in their work, helping our residents thrive in their homes.

Benefits

• Paid holidays and PTO
• Annual anniversary rewards dependent on classification, starting at $500 for Full Time employees
• Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results
• Health, Dental, Vision, and Life Insurance
• Retirement Savings Plan / 401(k) employer match
• Tuition reimbursement (U.S. Based Communities)
• Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location

Requirements

• High School Diploma or General Education Degree (GED) required
• Two (2) years of experience in front of the house supervision
• College or culinary institute degree preferred
• Strong organization and time management skills
• Basic computer skills - Microsoft Word and Excel
• Able to carry a tray with at least six (6) meals and/or beverages at any given time

Responsibilities

• Oversee overall operations and service of meals in all dining venues of the community
• Hiring, training, development, and ongoing performance management of the wait staff in all dining venues

Customer Service

• Provide high levels of customer service and create a restaurant-style dining atmosphere
• Work closely with Director of Culinary Services and Executive Director to keep residents satisfied with food, service, and dining programs
• Assist with the preparation and execution of the Art of Atria Dining enhancement programs
• Review the daily menu with residents and staff
• Orient new residents to menus, dining room hours, and dress code for dining venue
• Solve issues before they become problems or complaints
• Assist with room service delivery according to Company policy
• Document and report resident attendance for meals

Quality Enhancement

• Train and uphold Quality Enhancement standards at all times
• Create dining staff cleaning schedules and task lists; hold staff accountable for completion of cleaning duties
• Ensure that staff handles dishes, silverware, glassware according to Company guidelines and food handling guidelines
• Maintain dining room in a clean, crisp, upbeat atmosphere at all times
• Visually confirm that all tables are set according to Atria Standards
• Ensure that dining room floors are clean and receive regular maintenance (sweeps and mops as necessary)
• Ensure that trash/refuse containers are emptied and kept clean
• Ensure that beverage equipment, ice cream freezer, wait staff refrigeration, food, and supply storage areas are kept clean and in good working condition
• Verbally and visually confirm resident satisfaction throughout meals
• Assist with the transportation and storage of food and supplies
• Ensure that the dining room side work is completed prior to the end of each shift
• Hold staff accountable to maintain café and hospitality stations according to Atria Standards

Leadership

• Interview, hire, coach, train, and develop wait staff
• Conduct ongoing and annual performance appraisals for assigned staff
• Coach and train new and current wait staff to provide high levels of customer service and proper serving techniques
• Assist Director of Culinary Services with back of the house operations as needed
• Assist with preparation and execution of special events, banquets, and theme meals
• Communicate resident likes and dislikes to the cooks and Director of Culinary Services
• Communicate complaints and compliments in the dining room to the cooks and Director of Culinary Services

Communication

• Conduct pre-meal stand-up meetings in the kitchen prior to meal service in the absence of the Director of Culinary Services and/or Chef
• Attend resident Food for Thought meetings and lead meetings in the absence of the Director of Culinary Services and/or Chef
• Attend and participate in monthly department meetings/in-services
• Notify the Director of Culinary Services when mechanical problems occur with equipment

Fiscal Responsibility

• Manage schedules in accordance with resident census and budgets
• Communicate resident and guest food orders accurately to avoid food waste
• Manage the budget for table linen, table setting supplies, uniforms, payroll, and special events
• Assist the Director of Culinary Services and Chef in the planning and development of menus based on resident likes and dislikes
• Ensure that safety and security procedures are followed

May perform other duties as assigned or requested.