Essential Job Functions:

Operational Leadership Oversee daily restaurant and deli service operations, ensuring consistency in food quality, customer service, and cleanliness. Collaborate with supervisors and leads to coordinate service execution and support special events. Monitor resident and guest dining experiences; respond promptly and professionally to concerns. Conduct routine service audits and quality control checks, including temperature monitoring and presentation standards. Ensure proper functioning of equipment and coordinate service or repairs as needed. Team Supervision Supervise front-of-house and deli staff in collaboration with the Dining Room Supervisor, Deli Manager, and Leads. Assist with hiring, onboarding, training, scheduling, performance evaluations, and coaching. Promote a team-oriented culture centered on accountability, professionalism, and mutual respect. Conduct pre-shift meetings and facilitate ongoing in-service training to reinforce service standards. This position includes regular shifts working in the dining room alongside staff to support service delivery. Leadership Collaboration & Member Engagement Partner with the Executive Chef and Director of Dining Services to identify and implement improvements in dining programs and resident satisfaction. Participate in departmental meetings and contribute to cross-functional initiatives. Maintain a presence in dining areas during service to engage with members and ensure service excellence. Administrative Support Provide support in payroll processing, staff scheduling, inventory, purchasing, and budget tracking. Maintain accurate documentation of staff training, attendance, and development. Assist with departmental reporting, including quarterly sanitation inspections and annual evaluations. Special Events & Projects Help plan and execute themed dinners, community-wide events, and catering functions. Lead or contribute to special projects and operational initiatives as assigned.

Non-Essential Job Functions:

Performs other duties as assigned.

Education:

High school diploma or equivalent required; Bachelor's degree in hospitality, food service management, or related field preferred.

Years of Experience:

3 years of management experience in food service, hospitality, or senior living. Experience with event planning, budgeting, and staff development preferred.

Knowledge and Skill Requirements:

Certifications:

Valid Food Handler's Card and OLCC Permit required (or ability to obtain promptly). ServSafe Certification preferred.

Skills & Attributes:

Strong knowledge of food safety standards and FOH service techniques. Proficient in Microsoft Office and POS systems. Exceptional communication, leadership, and problem-solving skills. Ability to prioritize in a fast-paced, guest-focused environment. List Equipment, Tools, Machines and Software used for the

Position:

Complete knowledge of operation and maintenance of equipment: cash register, food cooling and warming equipment, coffee and beverage machinery, commercial dishwasher Teams, Outlook, Microsoft Word, Excel, POS system Physical Activities of the

Position:

This is a full-time, exempt position, typically working 40-44 hours per week. Additional hours may be required during peak service times, special events, or evening functions. The role involves frequent standing, walking, bending, and lifting. Must be able to lift, carry, push, pull, or move items up to 50 lbs as needed.

Physical activity includes:

Frequently (34-66%): lifting, pushing/pulling, climbing stairs or ladders, bending, and reaching. Continuously (67-100%): standing, walking, handling, hearing, seeing, and engaging in verbal communication. Occasionally (1-33%): squatting, crouching, and working in awkward positions. Requires regular use of both hands for grasping, fine motor tasks, and repetitive motions, as well as both feet for mobility and movement.

Environmental Factors:

Works indoors in kitchen, dining, and office environments. Exposure to hot/cold temperatures, cleaning agents, and noise.