ESSENTIAL JOB FUNCTIONS:

Comply with all applicable rules, policies, standards and guidelines related to employment with
Westminster Communities.

Experience:

Proficiency with computer programs including Microsoft Office.
Proficiency with data-base types of menu systems for menu forecasting, menu
building and recipe creation.
Supervisory Leadership.

Requirements:

Ability to hold effective meetings.
Ability to obtain the Certified Dietary Manager’s Qualification within specified
time frame.
Ability to learn computer programs as defined by Westminster Communities of
Florida.

Licensed Building Dining Services
1. Supervises the staff which involves direct and indirect responsibilities for interviewing,
selection, training, motivating, wage and salary administration, performance appraisal,
managing policies and procedures to ensure achievement of the department’s goals
2. Responsible for the strategic planning and operations of the department by
implementing cost control measures and meeting budget goals
3. Plans and implement menus that meet resident’s satisfaction and nutritional needs.
4. Ensures that training and certification needs are maintained
5. Plans and coordinates selection, purchase, storage and maintenance of food &
beverages. Ensures proper operation and maintenance of kitchen equipment
6. Prepares and plans the Dining Services Department’s budget and submits to the
Executive Director for review and approval

Food & Beverage
1. Manages, trains and observes service team members in all technical and non-technical
aspects of their role including restaurant and lounge standards of quality and service
2. Create team member schedule to ensure demand staffing pattern and budget, monitoring
and reporting labor details
3. Manages restaurant and lounge to ensure proper room preparation, including set-up of
tables, chairs, linens, table settings, glassware, etc.
4. Manages, trains and observes American table service standards by service staff
5. Confirms that all service staff are in proper uniform and adhere to appearance standards
and conducts pre-service huddle with all necessary staff
6. Manages, trains and observes team members on enhanced order taking and use of POS
7. Manages and observes service in all food and beverage areas and events, acknowledges
and greets guests
8. Rounds all food and beverage areas ensuring guest needs are met
9. Monitors, evaluates and supervises team member performance, retrain as needed
10. Tracks stock levels of food, supplies, and equipment, forecast needs, and oversee
ordering
11. Adhere to and enforce team member compliance with health, safety, and sanitation
standards
12. Tracks, manages and report on financial performance, inventory, and personnel status
13. Communicates with Chef, service and kitchen staff regarding reservations and/or special
events
14. Conducts weekly beverage inventories and quarterly china, glass and silverware
inventories

Licenses & Certifications

• ServSafe