Dining Room Team Leader

US-ME-Brunswick
Job ID
2017-2005
Job Type
Regular Full-Time
Category
Dining Services
Unit
Food and Nutrition
Shift
11:00 a.m. -7:00 p.m.
Hours per Week
40

Overview

Under the supervision of the Food and Nutrition Manager, the Dining Room Team Leader is responsible for coordinating the team of wait staff assigned to the Thornton Hall dining room. The objective is to maintain a staff that is courteous, efficient, professional, and well trained in communicating with residents and staff. The Dining Room Team Leader will play an integral role in orienting new employees, coaching staff toward excellence, and ensuring compliance with safe food handling.

Responsibilities

  • Respond to all resident needs as they arise while in the dining room.
  • Have a complete knowledge of table setting and servers etiquette expected at Thornton Hall.
  • Post daily menus and meal counts.
  • Prepare and supervise servers daily work tasks.
  • Oversee daily set up and clean up of service areas and dining room prior to and following serving hours.
  • Perform the duties of a server on each shift.
  • Audit compliance with safe food handling and provide additional training as needed.
  • Manage and complete the interview process for server positions in consultation with the Food Service Manager.
  • Manage and complete the performance review process for wait staff, consulting with Food Service Manager.
  • Ensure that every new food service employees have a full department orientation and that the completed orientation checklist is submitted to Human Resources
  • Monitor reliability and attendance of service personnel.
  • Make server schedules and assignments; assist in finding coverage as needed to maintain full staffing.
  • Ensure all health and dress codes are adhered to.
  • Set up and service special events.
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Qualifications

  • Possess excellent public relations skills.
  • Possess good knowledge of food service operations especially as relates to food safety.
  • Demonstrates good knowledge of serving and the rules, practices, and regulations which apply.
  • Ability to work with other personnel to ensure smooth operation.
  • Five years’ experience in institutional dining services or comparable experience.

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