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About the Role

This position is responsible for the planning and execution of all resident, staff and front-of-house dining services functions, requiring knowledge from a fine dining restaurant/country club model. It involves administration of POS systems, communication, and financial obligations for the dining services department.

Responsibilities

• Plan and execute resident, staff, and front-of-house dining services functions.
• Administer POS systems, hardware, training, and data entry for Briarwood and Café systems.
• Manage Dining Services communication, including "What's Cooking" newsletter, special events, and religious meals.
• Ensure accurate and timely completion of departmental financial obligations, including invoice coding and monthly inventory.
• Assist with regular dining operations as needed.
• Adhere to dietary standards for Hawthorne residents in accordance with State and Federal regulations.
• Comply with New York State & Monroe County Department of Health food safety codes.
• Oversee the submittal of finance invoices and inventory in coordination with the Director of Dining and the Executive Chef.
• Attend and actively participate in required staff and management meetings.
• Determine material costs and labor costs according to budget, and justify additions to the general operating budget.
• Communicate all facility policy and procedure changes to department staff.
• Ensure accurate communication and execution of departmental functions, including submitting financials for accurate budgeting.
• Ensure cleanliness and organization of all dining rooms and dining areas.
• Order and prepare all appropriate supplies related to functions and catering.
• Determine and resolve resident dining service needs and issues immediately at the point of service.
• Plan special food service catering events with appropriate entities and proactively with management.
• Accurately code and submit all invoices, billing statements, and receipts to finance.
• Hold regular weekly staff meetings and daily pre-meal and/or post-meal meetings.
• Maintain regular and open conversations with vendors.
• Perform other tasks as required by management.

Requirements

• High School Graduate or equivalent required.
• HACCP/Food Safety Certified required (St. John's will provide).
• Fluent in the English Language.
• At least 5 years of experience in a high-volume restaurant, hotel, or country club, with at least three years in a high management position.
• Must possess knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems.
• Absolutely fluent in P.O.S. system and all applications in all areas.
• Must have excellent customer service skills.
• Knowledge of daily, weekly & monthly catering functions.
• Ability to lift 50 lbs.
• Ability to work with wet floors, steam, hot water, ovens, grease, cleaning chemicals, and small flames.

Skills

• POS systems administration
• Financial management
• Inventory management
• Customer service
• Communication
• Planning
• Organization
• Teamwork
• Problem-solving

Location

• St. John's Meadows

Work Type

• Full-time

Experience Level

• 5+ years experience
• 3+ years in high management

Education Level

• High School Graduate or equivalent
• Bachelor's Degree in Hospitality Management preferred
• HACCP/Food Safety Certified

About the Company

• St. John's is a community that embraces living by being Friendly, Respectful, Responsive, Compassionate, Innovative and Fun towards elders, families and colleagues.