Diningroom Supervisor - Foxview Retirement Community

QUALIFICATIONS:

Education:

• Recent Safe Food Handlers certificate issued by Public Health

Background:

• Previous dining room server or dining room management experience, preferably in a retirement residence
• Familiar with Canada’s Food Guide to Healthy Eating, Hazardous Analysis Critical Control Point (HACCP), WHMIS, Health and Safety and Sanitation Code

Personal Requirements:

• Work as part of a team
• Demonstrated leadership, supervisory and organizational skills, creativity and high motivation.
• Keen interest in working with seniors
• Ability to lift heavy objects and stand and walk short distances throughout the shift. Ability to tolerate heat from kitchen area.

FUNCTIONS:

• Provide direction and on-site service training to departmental staff;
• Overall operation of the dining room;
• Significant patience and tact is required in dealing with Residents and family requests;
• Co-ordinate dining room and catering services with other departments as required;
• Establish, implement and enforce dining room policies and procedures with the approval of the Chef Manager and General Manager;
• Plan, organize, direct and supervise the activities of the dining room operations to ensure the provision of a high standard of quality service to Residents and guests;
• Creating and updating server schedule; working with Chef to optimize labour costs while providing and maintaining excellent service standards;
• Maintain an appropriate inventory of supplies (china, table linens, etc.) necessary for the efficient operation of the dining room according to the facility's standards;
• Instruct the dining room staff in the proper use of equipment, cleaning supplies and cleaning techniques in the dining room;
• Maintain excellent deportment of service staff including, but not limited to uniforms, interactions with residents and guests, organization and productivity;
• Maintain and update dietary status of all residents, observing which are signed out, on isolation, in hospital, etc.;
• Maintain accurate seating charts for dining rooms and update as needed;
• Working with the Chef, responsible for training and development of new service staff as well as other staff that impact the dietary dept;
• Create and continually evaluate shift routines and cleaning schedules for all service staff;
• Overall cleanliness and organization of dining rooms and satellite kitchens;
• Working to ensure proper staff coverage for employee absences;
• Assist in planning and preparation of special events and private functions.