Assistant Dining Service Director

Position Summary:

Responsible for overall effective Dining Service operation in the kitchen and cafeteria; selecting, training, and supervising all Dining Service personnel; food purchasing, receiving, preparation, sanitation, safety and service for all meals through effective direction and delegation. Responsible for operating within the departmental budget. This person shall possess and execute front of house, food and menu planning management knowledge and understanding of SJH family style/ neighborhood\-based model of hospitality and delivery systems for all dining areas and special dining functions at St. John’s Home. This person shall be responsible for proactively managing any prescribed front and back of the house budgets, including staffing. This person will be overseeing the Dining manager, Cooks and all DSTM, be responsible for quality and consistency in the kitchen and Cafeteria functions.

Qualifications \& Education Required:

• High School diploma or G.E.D required
• Minimum 4 years of experience in restaurant management or comparable food service management or bachelor’s degree in healthcare or service management with 2 years’ experience
• Will complete Eden Associate training (provided by St. John’s when needed)
• Ability to interact with elders and care for their needs
• Willingness to embrace and exemplify St. John’s Brand Characteristics

Core Organizational Competencies:

* St. John’s Brand Characteristics \- Embrace living by being Friendly, Respectful, Responsive, Compassionate, Innovative and Fun towards elders, families and colleagues.

* Teamwork \- Actively participates. Assists team members; offers encouragement. Acknowledges/welcomes elders. Keeps team members informed. Recognizes achievements and efforts of others.

* Job Knowledge \- Consistently demonstrates working knowledge of all aspects of job. Remains current on job related changes and trends.

* Planning/Organization \- Demonstrates initiative; plans appropriately. Use time, materials, resources effectively. Organizes work to ensure commitment and priorities.

* Productivity \- Consistently maintains high activity and efficiently produces acceptable volume of work. Consistently meet deadlines and commitments.

* Quality \- Consistently produces accurate, timely work which meets required quality standards. Pay attention to detail. Sets high standards of performance for self and actively seeks continuous improvement. Provides elder\-driven care.

* Reliability \- Consistently delivers on commitments. Can be counted on to accomplish tasks without follow up. Available when required by elder or team and can be counted on to help or assist when needed. Responds in a timely manner.

* Demeanor (attitude) \- Embraces change with optimism. Addresses concern appropriately. Positively communicates. Good listener. Consistently maintains a positive demeanor.

Position Competencies:

• Interpersonal skills: support emotional, physical and social well\-being of Cafeteria staff.
• Problem solving / decision making to transition employee cafeteria to a more flexible and timely offering.
• Leadership skills: provide consultation services to support elders and Core Team as needed, collaborate with Kitchen staff and Dining support team members
• Coaching and development: set clear expectations, coach Core Team, manage performance
• Organizational skills: talent management (oversee staffing, hiring, performance improvement), Quality Assurance Performance Improvements, financial Acumen (oversee budgeting, payroll and ordering)
• Capable of bringing a new style of service to the café
• Technical expertise in Microsoft Office

Position Responsibilities:

ADMINISTRATIVE:

• Responsible for completing regular written performance evaluations of all employees in a direct reporting relationship on a timely basis
• Maintain all records of orientation, training and seminars attended by department staff for future reference
• Responsible for understanding and implementation of all fronts of house food service budgets
• Communicate all facility policy and procedure and their changes to department staff
• Fiscally responsible for purchasing of all fronts of house/dining room support items, serving station and pantry supplies, according to menus, and special needs, in all areas under guidelines from the Chef.
• Responsible for accurately determining and maintaining front of house food and supply cost according to budget, and in case of overruns, to analyze and implement corrective actions and measures.
• Responsible for assistance in performance of monthly inventories, cost of goods analysis for food budget maintenance.
• Ensures functioning of dining equipment in the building, connectivity with vendors and process that ensure safe and sanitary operating.

Management:

• Actively participate, oversee and ensure production supports neighborhood needs and the cafeteria is meeting staff and organizational needs
• Interview and recommendation for hiring all front of house staff to the Dining Community Partner
• Always ensure staffing in accordance with budgets and staffing plan.
• Oversee and ensure direction of all kitchen service staff before, during and after breakfast, lunch and dinner service.
• Ensure cleanliness and organization of the kitchen and cafeteria.
• Overseas receiving and storage of adequate amounts of food delivery, foods and supplies using standardized HACCP/Serve\-Safe methods.
• Help with other duties as needed that support St John’s mission vision and values

Physical Requirements:

• Able to lift, bend and stand most of the day
• Walking, lifting, carrying, pulling, pushing, bending and reaching to accomplish tasks. Ability to lift 50 lbs.

Exposure to Conditions:

• Possible exposure to wet, slippery surfaces.