Lead Dining Service Team Member

St. John's Senior Servi • Rochester, NY

8d

About The Position

Responsible for supporting the Manager and Supervisor in overall effective Dining Service; selecting, training, and supervising all Dining Associate personnel.
Responsible for operating within the departmental budget. This person shall possess and execute front of house management knowledge and understanding of SJH family style/ neighborhood based model of hospitality and delivery systems for all dining areas and special dining functions at St. John’s Home. This person will work under and in tandem with the Dining Service Manager, Supervisor and be responsible for provision of appropriate staffing and personnel training in the kitchen.

Requirements

• Minimum 1 years of experience in restaurant Services or comparable food service management or in hotel or service management with 2 years’ experience or Minimum of 2-5 years in a Supervisory role.
• Ability to interact with elders and care for their needs
• Willingness to embrace and exemplify St. John’s Brand Characteristics
• Serv-Safe certification required within 1st 12 mos. from date of hire
• St. John’s Brand Characteristics - Embrace living by being Friendly, Respectful, Responsive, Compassionate, Innovative and Fun towards elders, families and colleagues.
• Teamwork - Actively participates. Assists team members; offers encouragement. Acknowledges/welcomes elders. Keeps team members informed. Recognizes achievements and efforts of others.
• Job Knowledge - Consistently demonstrates working knowledge of all aspects of job. Remains current on job related changes and trends.
• Planning/Organization - Demonstrates initiative; plans appropriately. Uses time, materials, resources effectively. Organizes work to ensure commitment and priorities.
• Productivity - Consistently maintains high activity and efficiently produces acceptable volume of work. Consistently meets deadlines and commitments.
• Quality - Consistently produces accurate, timely work which meets required quality standards. Pays attention to detail. Sets high standards of performance for self and actively seeks continuous improvement. Provides elder-driven care.
• Reliability - Consistently delivers on commitments. Can be counted on to accomplish tasks without follow up. Available when required by elder or team and can be counted on to help or assist when needed. Responds in a timely manner.
• Demeanor (attitude) - Embraces change with optimism. Addresses concerns appropriately. Positively communicates. Good listener. Consistently maintains a positive demeanor.
• Interpersonal skills: support emotional, physical and social well-being of Dining associate Staff.
• Leadership skills: provide consultation services to support elders and Core Team as needed, collaborate with Kitchen staff and Dining support team members
• Coaching and development: set clear expectations, coach Core Team, manage performance
• Capable of bringing a new style of service to the Dining.
• Able to lift, bend and stand most of the day
• Walking, lifting, carrying, pulling, pushing, bending and reaching to accomplish tasks. Ability to lifting up to 50 lbs.

Responsibilities

• Maintain all records of orientation, training and seminars attended by department staff for future reference
• Responsible for understanding and implementation of all front of house food service budgets
• Communicate all facility policy and procedure and their changes to department staff
• Ensures functioning of dining equipment in the building, connectivity with vendors and process that ensure safe and sanitary operating.
• Actively participate, oversee and ensure production supports Dining associates and organizational needs.
• Ensure staffing at all times in accordance with budgets and staffing plan.
• Oversee and ensure direction of all Dining Service staff before, during and after breakfast, lunch and dinner service.
• Ensure cleanliness and organization of the kitchen and cafeteria.
• Oversees receiving and storage of adequate amounts of front of house delivered foods and supplies using standardized HACCP/Serve-Safe methods.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees