Dining Room Supervisor

Job Description

Job Description

Description :

GenCare at Point Ruston is a premier active IL / AL and Memory Care senior community in Tacoma, and a recent multiple US News & World Report Community Award Winner. We currently have an opening for a Full Time Dining Room Supervisor.

Base Medical plan is 99% employer paid, Dental, Vision and Life at the employees expense, Paid sick (1 hour for every 40 worked, able to roll over max of 56 hours) and 6 paid holidays per year plus a paid day off for your birthday, one week vacation after one year employment, with an additional week beginning in year 2 finally with an additional week starting in the 47th month for a total of 3 weeks, quarterly raises for hourly employees, 401K eligible after 6 months with up to a 4% employer match after one year of employment, up to 3 days of bereavement and up to 5 days jury leave, First Choice Health Employee Assistance Program, free CEU’s, annual caregiver and nurse license reimbursement, Free meal at work.

Position Summary :

Work as a “Whole Life Living Champion” internally and externally, assisting with motivating residents to embrace healthy eating and GenCare Lifestyle culinary menus.

Collaborates with the Culinary Director and team members to ensure dining and food services follow GenCare Lifestyle standards; ensures communications are effective, clear, organized, timely, and complete. The Dining Room Supervisor’s primary goal is to motivate servers to produce a high quality first class dining experience for all residents, their families, guests and the community.

Exemplifies highest standards of hospitality through mentorship, practices of professionalism including business professional dress and demonstrated knowledge of customer service.

Directly reporting to the Culinary Director, the Dining Room Supervisor performs the following duties and responsibilities :

Experience :

Industry related work with vulnerable adults of 3 years, helpful

• Hospitality Industry related work of 1 year preferred but not mandatory
• Managing schedules and labor costs 1 year preferred
• Leading, training and holding staff of 10 accountable minimum 2 years
• Knowledge of all Front of House positions and their functionality minimum 2 years
• Basic understanding of Beverage programs to include Beer, Wine, Espresso 1 year

Duties and Responsibilities :

Assist the Culinary Director in providing smooth operation of the dining services areas during all meal times including PEAK and event spaces.

Qualifications :

Minimum of twenty one (21) years of age

Requirements :