Restaurant Manager

• Responsible for the overall operations and service of meals in all dining venues of the community
• Responsible for the hiring, training and development, and ongoing performance management of the wait staff
• Provide high levels of customer service and create a restaurant style dining atmosphere
• Work closely with Director of Culinary Services and Executive Director to keep residents satisfied
• Assist with the preparation and execution of the Art of Atria Dining enhancement programs
• Review the daily menu with residents and staff
• Orient new residents to menus, dining room hours, and dress code
• Solve issues before they become problems or complaints
• Assist with room service delivery
• Document and report resident attendance for meals
• Train and uphold Quality Enhancement standards
• Create dining staff cleaning schedules and task lists
• Ensure that staff handles dishes, silverware, glassware according to guidelines
• Maintain dining room in a clean, crisp, upbeat atmosphere
• Visually confirm that all tables are set according to Atria Standards
• Ensure that dining room floors are clean and receive regular maintenance
• Ensure that trash/refuse containers are emptied and kept clean
• Ensure that beverage equipment, ice cream freezer, wait staff refrigeration, food, and supply storage areas are kept clean
• Verbally and visually confirms resident satisfaction through out meals
• Assist with the transportation and storage of food and supplies
• Ensure that the dining room side work is completed prior to the end of each shift
• Hold staff accountable to maintain café and hospitality stations
• Interview, hire, coach, train and develop wait staff
• Conduct ongoing and annual performance appraisals
• Coach and train new and current wait staff
• Assist Director of Culinary Services with back of the house operations as needed
• Assist with preparation and execution of special events, banquets, and theme meals
• Communicate the resident likes and dislikes to the cooks and Director of Culinary Services
• Communicate complaints and compliments
• Conduct pre-meal stand up meetings in the kitchen
• Attend resident Food for Thought meetings
• Attend and participate in monthly department meetings/in-services
• Notify the Director of Culinary Services when mechanical problems occur
• Manage the schedules in accordance to resident census and budgets
• Communicate resident and guest food order accurately to avoid food waste
• Manage the budget for items such as table linen, table setting supplies, uniforms, payroll and special events
• Assist in the planning and development of menus
• Ensure that safety and security procedures are followed

• High School Diploma or General Education Degree (GED) required
• Two (2) years of experience in front of the house supervision
• Strong organization and time management skills
• Basic Computer skills – Microsoft word and Excel
• Able to carry a tray with at least six (6) meals and/or beverages at any given time

College or culinary institute degree

• Competitive Pay
• Paid Holidays & PTO
• Comprehensive Health Plans including medical, vision, and dental coverage
• Company paid short term and long term disability
• Voluntary benefits such as critical illness coverage
• Career Advancement Opportunities
• Tuition Reimbursement (up to $5,250 a year)
• Employee Loyalty Rewards Program
• Retirement Savings Plan with Employer Match (50% match after one year)