Job Description:

Position Summary:

To supervise the general operation of food service in all ILU dining rooms. Orients, trains, disciplines and evaluates dining room staff. Maintains sanitary standards in the kitchen and instructs dining room staff in the safe use, care and maintenance of equipment. Courteously and professionally greets and seats all members and their guests in the dining room, coordinates the activities of the food servers on schedule, maintains a neat and orderly dining room, takes responsibility for guest checks (issuing/collecting/reviewing). Keeps current on all local and state codes pertaining to food preparation, sanitation and storage and food allergens. Informs culinary management of food needs and member likes and dislikes. Takes ownership of Resident satisfaction for service. Manages by HSL Cultural Beliefs.

Core Competencies:

Individual must possess these knowledge, skills and abilities or be able to explain or demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation using some other combination of skills and abilities.

• Knowledge of employee relations, ethics, food sanitation, safety, labor laws, housekeeping and food service techniques. Attends in-service training and educational opportunities to stay current in the job.
• Knowledge of table set-ups, table service, pleasant phone manner, ability to supervise dining room staff and guide their activities in a professional manner.
• Maintain a genuine interest in geriatric care and manage the restaurants by HSL Cultural Beliefs.
• Knowledgeable of HSL Corporate Goals and uses Cultural Beliefs to lead and inspire.
• General hostess related knowledge (i.e. scheduling, service, greeting members). Interacts with Residents daily.
• Ability to supervise and secure cooperation of all food service staff.
• Maintain tact in working with professional personnel from all inter-related departments.
• Trains new hires and retrains existing dining room staff as needed.
• Participate in the Tiered Server training and development program pending minimum weekly hour requirement is met.
• Knowledge of Resident safety procedures such as staff assist button and choke saver techniques
• Assists in the orientation, on-job training and evaluation of Dining Room Personnel. 
• Communicates with culinary management daily on any matter of importance to the department.

Position Responsibilities:

• Shift supervision of all dining room staff and courteously and comfortably seats members and their guests. Assume any dining room role during the shift as needed.
• Ability execute and close banquet functions
• Ability to run the dining rooms and banquets autonomously with management supervision.
• Ensure completion of all side work is assigned areas
• Participates in staff review relative to Tiered Server advancement.
• Checking all tables to be sure they are set properly and clean.
• Being alert to food likes and dislikes of members.
• Attends in-service training sessions together with servers to keep abreast of current knowledge.

Qualifications:

• Able to work flexible hours and days, including weekends and holidays.
• High School diploma necessary. Degree from an accredited Culinary School or College Preferred.

• Minimum of two years experience as a Host or Server  in an upscale hotel or  restaurant.
• Maintain current ServSafe and Mass Food Allergen certification.
• Ability to pass a CORI background check and physical exam including TB test.
• Ability to communicate clearly and concisely in verbal or written form.
• Follow policies for uniform and personal hygiene.
• Basic computer program skills such as Microsoft Office and web applications.

Working Conditions and Physical Demands:

• Standing for long periods of time, walking short distances, lifting objects up to 20 lbs, repetitive stooping, twisting and reaching.
• Works in a clean, well lighted and ventilated environment. Possible work hazards include: cuts, burn, slip and fall, variable exposure to hot and cold.

Remote Type:

Salary Range: