Dining Room Manager

Presbyterian Villages of Michigan, a premier senior living services non-profit organization, has a great opportunity to join our team at The Village of Westland as our Dining Services Manager.  Oversees the planning, preparation and cooking of meals for residents, visitors and other guests.  Hire, discipline, schedule and train dietary staff.  Orders/purchases supplies and food orders.

We invite you to help us create new possibilities in quality living for the seniors we serve. Great food makes a big impact on the quality of our residents lives. Why work for us? Our staff tell us they often leave work feeling good about the work they did and that they feel they personally make a difference here.

Great benefits available including: medical, dental, vision, retirement savings, paid-time off, life insurance, etc.  Employee have early access to earned wages through PayActiv.

Post offer physical and background check required.  

Annual salary between $43,000 - $52,000 based on experience.

1. Interviews, hires, trains and develops culinary and utility employees under the direction of the Director of Dining Services; plans, assigns and directs work; appraises performance; rewards and disciplines employees; addresses complaints and resolves problems; complies with established labor regulations, manages in compliance with Presbyterian Villages of Michigan established policies and procedures.
2. Oversees the planning of menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
3. Achieves resident satisfaction goals.
4. Oversees the cooking staff in meal preparation according to menus, special dietary or nutritional restrictions, or numbers of portions to be served following proper production techniques and sanitation standards.
5. Adheres to the Dining Services operating budget.
6. Participates in the preparation and service of food and beverage items in adherence to standards for preparation, presentation, portion control, safety and sanitation. This includes the utilization of systems and forms such as recipes and production sheets.
7. Maintains production records.
8. Assures that all food is prepared and ready to serve on time.
9. Provide catering services for village events including planning, cooking and serving.
10. Forecast staff, equipment, and supply requirements based on a master menu.
11. Direct activities of staff performing food service duties.
12. Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules, coaching or disciplinary action, and approving employee time sheets.
13. Assists in determining work procedures, work schedules, and expedites flow for culinary staff.
14. Inspect equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation according to sanitation guidelines.
15. Compile and maintain records of meal census, menus, food use and expenditures.
16. Monitor menus and spending to ensure that meals are prepared economically.
17. Take inventory of supplies and equipment.
18. Requisition of food supplies, kitchen equipment, and appliances, based on estimates of future needs.
19. Resolve customer complaints regarding food service.
20. Attend and participate in all appropriate meetings and training opportunities in order to keep informed on current information and skill development.
21. Follow established policies and procedures.
22. All other duties as assigned

Education:
High School Graduate or General Education Degree (GED)

Experience:
One to two years related experience

Computer Skills
Must be able to operate a computer

Certificates & Licenses

ServeSafe/Food Safety certification preferred.  Will train for certification, must pass and maintain in order to remian in position.

Other Requirements
Supervisory Experience preferred
Must be able to calculate simple mathematical equations
Must be able to interpret menus and recipes
Must be available evenings and weekend

WORK ENVIRONMENT
The employee will work inside but will have exposure to extreme temperatures, frequently work near moving parts, noise, etc. Care and alertness required when working with machinery and equipment.

ESSENTIAL COMPETENCIES
• Accountability - Ability to accept responsibility and account for his/her actions and deliver upon expectations.
• Listening - Ability to actively pay attention and seek to understand.
• Relationship Building - Ability to form a meaningful and genuine connection with our residents, each other and the community.
• Respect - Ability to show treat all with dignity and worth.
• Technical Aptitude - Ability to display knowledge of special diets and familiarity with various kitchen equipment and ability to operate them safely
• Detail Oriented - Ability to pay attention to the minute details of a project or task.
• Accuracy - Ability to perform work accurately and thoroughly.
• Organized - Possessing the trait of being organized or following a systematic method of performing a task.
• Time Management - Ability to utilize the available time to organize and complete work within given deadlines.
• Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas.
• Team Builder - Ability to convince a group of people to work toward a goal.
• Energetic - Ability to work at a sustained pace and produce quality work.
• Working Under Pressure - Ability to complete assigned tasks under stressful situations.
• Diversity Oriented - Ability to work effectively with people regardless of their age, gender, race, ethnicity, religion, or job type.
• Safety Awareness - Ability to identify and correct conditions that affect employee safety.