Front of House Manager
Company: Parkshore - Dining Services
Location: Seattle
Posted on: January 27, 2023
Job Description:
Do you love what you do, but not where you're doing it? Are you
looking for an opportunity to advance in your career with a growing
organization? Do you thrive in an environment where meaningful work
happens every day? Interested? Keep reading!Parkshore is a
lakefront retirement community located in Seattle's picturesque
Madison park neighborhood, Parkshore is looking for caring, fun and
energetic Dining Room Manager to join our team! As a Transforming
Age community, Parkshore is comprised of dedicated and caring
people who have a strong desire to enrich the lives of older adults
and our team members.Why Parkshore?
- Work/Life Balance: We have multiple shifts and flexible
schedules
- Competitive pay
- Excellent benefits: We have the benefits you're looking for as
well as other unique perks for full-time, part-time and on-call
team members
- A culture of FUN and commitment to the care of our residents,
our communities and each other
- Your opinion matters: We share ideas, we listen and work
together to make great things happenTitle: Front of House
ManagerDepartment: Dining ServicesLocation: ParkshoreSupervisor:
Executive ChefStatus: Exempt SUMMARY: Responsible for directing,
monitoring, and assisting delivery of dining services, ensuring
that residents are satisfied and receive quality meal service. The
position is also responsible for planning, organizing, directing,
and managing the dining room, catered services, and staff. This
position supports and collaborates directly with the Executive Chef
on order to maintain smooth department operations.ESSENTIAL JOB
DUTIES:1. Meets regularly with the Executive Director to establish
direction and priorities.2. Collaborates with the Executive Chef in
strategic planning and standard setting. 3. Review and monitor the
department budget, including labor, revenues, expenses and
purchases. Prepare monthly variance report and controls yearly
budget and planning.4. Monitors adherence to policies, procedures
and standards.5. Implements an effective resident and employee
communication program for department programs and issues.6. Insures
that safety, environmental, and risk management requirements are
met and maintained.7. Creates a plan for the year; including any
known and projected events, committees, meetings, trainings, etc.
Includes resident input/feedback.8. Arranges for maintenance,
repair and replacement as needed.9. Provide ongoing training for
wait staff on related topics. Creates a staff training/in-service
plan for the year with topics and schedule.10. Evaluates employee
performance, coaches, counsels, and takes actions such as: salary
increase promotion, discipline, and termination.11. Keeps records
of all purchases, meals, menus, meal counts, tray service,
purchasing, invoices, properly coded for accounting.12. Meets with
residents and patients to evaluate food service; including food
service committee, and comment cards.13. Performs routine
inspections on all food service areas for safety, sanitation, and
insures that they meet all applicable codes.14. Develops and
improves systems and procedures.15. Continually investigates new
methodology in food service delivery; and meets with industry
representative.16. Works with staff continually to improve
performance, morale, and teamwork.17. Participates in
interdepartmental projects, meetings, trainings, planning, and
similar activities.18. Performs other duties as assigned.Front of
the house duties:1. Hires, trains, and evaluates staff. Directs and
monitors support employees as necessary.2. Makes recommendations
concerning bonus, wage increase, disciplinary action &
terminations.3. Evaluates kitchen staff performance, coaches,
counsels, and takes actions such as recommending wage increase,
discipline and termination. 4. Completes kitchen staff 90-day and
annual review on time.5. Conducts in-service (training meetings)
with kitchen staff.6. Schedules shift assignments of wait staff.
Arranges for replacing absent wait staff.7. Notes wait staff
attendance/arrival times. Observes appearance for compliance and
uniform standards. Ensures wait staff are scheduled and present.8.
Oversees dining reservations and trains staff on how to manage
electronic reservation system.9. Directs, plans, and coordinates
catering for parties, banquets, socials, seminars, etc.10. Oversees
dining room before meals, and directs dining room set-up and
verifies presentation and completeness. Assigns service stations to
wait staff.11. Reviews menu, changes, and 'specials' with wait
staff, along with any other factors relating to the dining room
operation.12. Oversees the general functioning of the dining room
during the meal service, relays messages between residents, wait
staff, and kitchen promptly, as necessary. Requests feedback from
residents.13. Monitors and assures safety and sanitation standards
are maintained.14. Enforces policies and procedures, uniform
requirements, hair and cleanliness guidelines, and insures that
food handler permits are current.15. Ensures special events are
planned and executed properly and successfully.16. Evaluates wait
staff performance, coaches, counsels, and takes actions such as
recommending wage increase, discipline and termination. 17.
Completes P.M. wait staff 90-day and annual review on time.18.
Attends meetings and trainings as required. Conducts in-services
regularly and as needed, using shift meetings and special scheduled
sessions.19. Assists in interviewing, hiring and training of wait
staff.20. Manages inventory of linen, alcohol and other department
supplies.SUPERVISORY REQUIREMENTS:Can be responsible for
supervising more than 2 and seldom over 50 people. Carries out
supervisory responsibilities in accordance with the organization's
policies and applicable laws. Direct supervision of a department,
section, unit or group involving responsibility for results in
terms of cost, methods and personnel. Responsibilities include
interviewing, hiring, and training employees; planning, assigning,
and directing work; appraising performance; rewarding and
disciplining employees; addressing complaints and resolving
problems.EDUCATION/EXPERIENCE/KNOWLEDGE/SPECIALIZED TRAINING
REQUIRED:Minimum of five years' experience in a management capacity
in food service with prior full-service experience or a four year
college or university education. Must have knowledge of laws and
regulations governing food service and related employment. Must
have understanding of all kitchen and dining room functions. Must
have experience in budgeting, purchasing, accounting, and inventory
management, as well as hiring, training, scheduling, and managing a
staff. Must have proven leadership and administrative skills with a
professional demeanor, speaking and writing abilities. Intermediate
computer skills with word processing and spread sheet experience
necessary.At Parkshore, we care deeply about our mission and
commitment to providing exceptional care to our residents. That is
why we are a drug and alcohol-free employer. Criminal background
and drug test will be required upon a contingent offer of
employment. We are excited to hear from you! Come join us and help
us fulfill our vision to Transform the Perception of
Age.JB.0.00.LN
Keywords: Parkshore - Dining Services, Seattle , Front of House Manager, Executive , Seattle, Washington
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