Dining Room Supervisor

  • CRISTA Ministries
  • Restaurant-Food Service
  • Feb 23, 2019
Full time

Job Description

JOB TITLE:   Dining Room Supervisor                                   
DEPT:  Food Service 
SUPERVISES:  Front of House staff: Waiters, Bussers, Hosts, Captains 

GENERAL SUMMARY: The Dining Room Supervisor will oversee the dining room, private dining room and conference room staff and services as well as support catering events and CrisCafé as needed. Lead, orient, train, schedule and evaluate front of house staff. Oversee and train staff in Point of Sale (POS). This position is responsible for supervising setup, serving and breakdown of special events supported by CWP. This position will promote resident, guest and staff satisfaction by treating them with dignity and a positive and professional manner and presenting meals in a correct, timely and pleasant manner. The Dining Room Supervisor will communicate appropriate information to the Food Service Manager in a timely manner. This position will perform tasks done by the Food Service Manager in their absence (payroll, ordering and accounting for the department). This position is an integral part of Senior Living’s mission of providing joy and purpose to the lives of residents. 

(Responsibilities, Accountabilities, and Competencies; May not include all duties of this job) 

1. Manage Dinner Service: 
• Know and follow service standards and systems. 
• Understand Food Safety, HAACP and preventive and corrective measures to ensure food is served safely to residents and guests. 
• Communicate resident requests, reservations and updates from the kitchen and administration with the Captain and team. 
• Ensure team is ready for service and doors are open by 4pm daily (11am on Sundays and holidays). 
• Monitor that residents are receiving the food they ordered in a timely manner and pleasant environment. 
• Assist with wait staff duties as needed. 
• Greet residents and their guests and handle special needs and requests. 
• Assist in decorating for theme and holiday meals. 
• Provide table service to guests as needed. 
• Communicate pertinent information for service staff with the Kitchen Supervisor and provide feedback from residents. 
• Ensure staff is dressed appropriately in accordance with the
dress code. 
• Manage reservations and To-Go orders and ensure correct charges. 
• Work through the Captain to oversee wait staff sections are completed before staff is dismissed. 
• Communicate any extra cleaning that is needed as well as equipment to be serviced to the Food Service Manager. 
2. Technology Administration: 
• Train staff on POS and oversee all transactions in the POS system, including “descending dollar” program. 
• Maintain accurate resident census within the POS system and work with the Food Service Manager, CrisCafé and the Kitchen to determine prices when applicable. 
• Run end-of day POS reports and reconcile all transactions daily. 
• Act as point of contact with POS consultant for technical support. 
• Prepare weekly schedules for staff with duty sections and cleaning responsibilities in a timely manner for the Food Service Manager’s approval prior to posting. 
• Compile comment cards/responses and attend resident Food Service Committee meetings. 
• Create coupons, edit menus as needed and keep contact lists updated. 
• Manage petty cash by assisting residents in having correct payment for meals. 
• Daily reconcile sales and make deposits as directed by the Food Service Manager for CrisCafé and Dining Room petty cash, etc. 
• Perform payroll, purchasing and all accounting procedures in the absence of the Food Service Manager. 
3. Oversee Dining Room Staff: 
• Interview, hire and complete all required staff paperwork throughout employment. 
• Ensure service staff is current with annual compliance. 
• Train service staff for proficiency in reasonable time frame and/or assign others to train new staff. 
• Create and manage weekly staff schedule to ensure all sections are covered and contingency personnel are available. 
• Supervise daily activities of staff. 
• Manage performance and communicate with the Food Service Manager as needed, including progressive counseling. 
• Lead devotions and/or delegate to others the leading of devotions weekly. 
4. Other: 
• Arrange any special events/parties. 
• Attend scheduled meetings and inservices. 
5. Perform other related duties as assigned. 

SUPERVISORY RESPONSIBILITIES: Front of House staff: Waiters, Bussers, Hosts and Captains. Oversee the entire dining experience in the absence of the Food Service 
Manager and/or Kitchen Lead and serve as the Manager on Duty or Person in Charge (PIC). 

(Any Equivalent Combination of Knowledge, Skills, Abilities, Education and Experience) 

1. Christian Commitment: Strong personal faith in Christ, demonstrated in behavior and attitude. 

2. Education: High school diploma or equivalent. 

3. Experience: 
• Four years restaurant experience in greeting, serving and bussing. 
• Minimum two year experience in a supervisory role. 
• Ability to operate all job related food equipment. 

4. Licensure/Certification: Washington State Food Handler’s Permit. 

5. Software and Equipment Used: 
• Proficiency in primary Microsoft office applications, including Outlook, Excel and Word. 
• Knowledge of Adobe (pdf). POS and time-clock software experience. 

6. Other Considerations: 
• Ability to solve problems. 
• Ability to follow instructions and ask for clarification as needed. 
• Ability to perform duties in a team environment. 
• Ability to be a team leader. 
• Ability to work with young adults and seniors. 
• Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. 
• Read, write, communicate clearly and effectively and interpret English at a functional level. 

(Any Equivalent Combination of Knowledge, Skills, Abilities, Education and Experience) 

1. Education: Associate’s degree from an accredited college or university recognized by the United States Department of Education or equivalent. 

2. Experience: Previous supervisory experience in dining services. 

3. Licensure/Certification: Serve-Safe Certificate. 

4. Software and Equipment Used: Advanced skills in Microsoft Office programs. 

5. Other Considerations: Bilingual in English and Spanish. 





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