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