Fine Dining & Event Manager

Oversees day-to-day service of Taylors and Catered Events. Facilitates service to ensure optimal/gracious dining experience in Taylors. Consults with Executive Chef and Assistant Director for event planning preparation and completion and assist with Tower and Neighborhood special events. Assures high quality dining service that meets all local state and federal standards in all venues/locations. Assures that Taylors present an exceptional appearance. Builds catering service revenues and assures a high-quality experience for all catered events. Works together with all members of the Community to uphold and further the mission vision principles and values of Saint Johns.

ESSENTIONAL DUTIES:

1. Assures that the Taylors Wait Staff and Banquet staff have the

knowledge and resources necessary to provide excellent service. Supervises these positions.

Including interviewing performance evaluations hiring motivation development coaching discipline as necessary with input from the Assistant Director of Dining.

2. Assures gracious prompt accurate and consistent dining service at Taylors and during catered events.

3. Works with Executive Chef to establish sequence and timing of dining room and event services.

4. Monitors and initiates opportunities for service staff growth and development.

5. Ensures that Taylors and Events have good staffing levels; seeks opportunities to cross-train staff.

6. Approves Payroll for direct reports

7. Manages catered events including communication execution cleanup and billing.

8. Processes and/or assigns as needed: food related notices room/table diagrams and catering

instructions to ensure correct and timely set-up service and break down communicates same to

team members and perform food preparation or room set up as needed.

9. Works with the Executive Chef on catering menu planning.

10. Initiates and manages successful process improvement efforts as needed.

11. Ensures that Taylors present an exceptional appearance including linens flowers place settings

lighting furniture placement and cleanliness.

12. Writes and implements policies and procedures.

13. Provides information to the Assistant Director during the budget process and manages budget.

14. Conducts team meetings and educational programs for team building dissemination of information

gathering input and to resolve team concerns.

15. Serves on or volunteers for committees to benefit the whole organization

16. Attends meetings including Management Team dining staff catering etc.

17. This management position has access to confidential proprietary business financial or other

information concerning residents employees prospects and operations. As such the

employee is expected to maintain the confidentiality of such information and where appropriate.

comply with the Health Insurance Portability and Accountability Act (HIPAA) as well as corporate and

departmental standards. Assures compliance by staff.

18. Assures that all resident/client rights are always maintained.

19. Reports on any violations or suspected deviations immediately according to Saint Johns policy.

20. Works cooperatively with residents clients families volunteers visitors and all levels of staff

throughout the organization. Complies with all Saint Johns safety

security infection control and hazardous materials policies and procedures.

21. Keeps abreast of changes that affect the department the industry and Saint Johns organization.

22. Plans for continued self-improvement through formal education training seminars and active

participation in professional or related organizations. Encourages the same for staff.

23. Adapts to schedule changes or works overtime to meet the needs of the department.

24. Attends mandatory in-services as required Relias.

25. Oversees Taylors Wait Staff Banquet Staff

26. Follows all state and federal regulations to skilled and assisted living related to dining services.

27. Manages all Liquor purchasing for Dining Services

28. Maintains all Marketing Menus for Taylors which includes special drinks weekly and daily menu

Specials.

Management/Supervision

1. Oversees Taylors Wait Staff and Banquet staff to include department orientation and service training.

2. Takes corrective action for minor issues and for more serious infractions has the authority to instruct an employee to leave the facility pending continued review by the direct Supervisor of the employee.

3. Acknowledges others when work is completed. Take immediate action when unacceptable performance issues arise within the Dining Department. Participates in counseling sessions and practice improvement strategies e.g. Performance improvement plan writing follow-up and learning circles.

4. Monitors the dining environment: the overall cleanliness safety and temperament. Intervene when conditions warrant by using learning circles teaching opportunities and/or work orders. Follows-up on incident reports and implements preventive strategies or makes recommendations.

All Employees Must Foster Person Centered Care/Professional Integrity and Responsibility

1. Act with honesty and openness in all resident/family/ responsible party and employee contacts. Function as Saint Johns Communities Ambassadors to maintain a working environment that values respect fairness inclusiveness and integrity. Promote a responsible workplace in recognition and support of the boundaries of people with whom we work and serve.

2. Demonstrate commitment to the person-first philosophy that gives residents the power of choice. Function as a community member within the principles and practices that guide care and services through knowing and honoring the person before the this vein we will:

ü Foster relationships between residents family and staff.

ü Know each person as an individual who can and does make a difference.

ü Nurture the spirit as well as the mind and body.

ü Promote growth and development for all.

ü Create an environment that meets the physical social emotional intellectual spiritual and occupational needs of individuals and the community.

KNOWLEDGE SKILLS ABILITIES QUALIFICATIONS:

1. Must be at least 21 years old and have a high school diploma or GED with additional training and experience in hospitality; associate or bachelors degree in event or restaurant management preferable.

2. Must have at least 2 years of management experience in a Fine Dining venue with proven success in directing a key aspect of an organization preferably front of the house management and special event coordination.

3. Must have 2 years of supervisory experience including successfully evaluating employee and/or volunteer performance; transformational learning and leadership; coaching and active listening preferably in a banquet/catering position.

4. Must demonstrate strong written and verbal communication skills; must be able to read speak and write in English.

5. Must have intermediate computer skills with word processing Excel and have an ability to quickly learn new software.

6. Must be highly professional in actions follow the Saint Johns dress code policy have excellent customer service skills be honest and dependable and exhibit a warm cheerful caring manner and desire to work with and serve older adults.

7. Must have the ability to adapt to changing organizational needs work flexible hours to meet the scheduling requirements and be on-call to handle problems that may arise in addition to regular work hours.

8. Must be Manager Serv safe Certified within 6 months of hire.

9. Must be CBRF Certified

Required Experience:

Manager