1. In the absence of the Dining Room Manager, supervises the physical appearance

2. of the dining room area and server stations, including table pedestals, table place

3. settings, chairs, floors, drapes, and lighting.

4. Coordinates the seating of the residents and guests in an efficient, courteous manner.

5. Schedules stations and work assignments for the wait staff and check out servers to make sure standards are met.

6. Records meal counts, reservations, and additional charges. Complete knowledge of point-of-sale (POS) systems.

7. Confers with Dining Room Manager regarding dining room status.

8. Confers with the Executive Chef and Director of Hospitality regarding any food, staffing or service issues.

9. Makes morning rounds of Market, Dietary and Kitchen to check staff levels.

10. Provides coffee services for Residents’ events and Administration.

11. Conducts/Attends in-service training and education sessions, as assigned; completes Relias training on time every month.

12. Familiarity with emergency procedures may be required to assist with evacuations.

13. Completes all monthly facility reports (e.g., QAPI, audits, etc.)

14. Assists in maintaining a high level of customer service for our residents and their guests.

Other Duties:

1. Trains all new servers.

2. Complete employee training worksheets and reviews with the new server and with the Dining Room Manager/Supervisor after each training shift.

3. Report damage on broken equipment to the Food & Beverage Director.

4. Waits tables and provides beverage and bar services as needed.

5. Participates in cost control measures.

6. Participates in food or beverage inventories as needed.

7. Operate as a member of a team both within the department and across departments.

8. Performs other work duties and responsibilities as assigned.

9. Performs quality checks on to-go meals and cross-checks menus for accuracy.