Oak Crest is an 87-acre continuing care retirement community in Parkville, MD. 20 miles from Baltimore. We’re dedicated to one important mission: helping our residents live life to the fullest.
Managed by Erickson Living, a national leader in the retirement industry, Oak Crest combines the opportunities of a big organization with the warmth of a family. Our talented team brings passion and heart to all that they do, creating a dynamic workplace like no other.
The General Manager of Dining Services manages all aspects of meal time preparation, service and the overall efficiency of the Kitchen, Restaurant, Café and Catering. Responsible for overall supervision of all Dining Managers & Supervisors, Restaurant Staff, Utility Staff, Chef & Culinary Staff (including training, evaluating, disciplining and developing).
Directly manages the overall dining program including meal service/Front of House and culinary/Back of House program (menu development, preparation, service, delivery and financial) and supports the hospitality program.
Responsible for the overall supervision and efficiency of dining managers, culinary, utility staff and service staff (including training, evaluating and disciplining). Supports supervision, direction and efficiency of meal service and hospitality with all Dining Staff.
Manages the financial operation of the Dining program.
Assures the dining program (meal service and nutrition clinical care) is in compliance with all Federal, State and Local regulations and is provided with a hospitality focus.
Provides dining service training for functions performed by Dining and Catering Staff and all staff supporting dining programs.
ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.
Maintains the Erickson Living philosophy and “Vision” statement.
Fosters an environment that includes mentoring and development of all personnel and maintains a strong sense of team.
Satisfies residents with dining services including, but not limited to, the quality of food served, quality of service, and overall sanitation of the Dining Room, Café and Kitchen.
Disciplines and develops all Assistant General Managers, Supervisors, dining room staff, Chef, kitchen staff, and café staff.
Supervises organization and sanitation of dining rooms, kitchens, storage areas, loading docks and elevators.
Ensures proper portioning of foods and attractive plate presentation by dining staff.
Ensures they and all staff work safely, consistently using designated safety equipment (personal protective equipment- PPE).
Ensures the proper opening and closing of food service operations.
Purchases services and approved products from approved vendors.
Ensures that food and supplies are inventoried, ordered, received and stored according to company standards.
Manages the food service operation within budgetary parameters.
Coordinates Catering Events in assigned areas.
Ensures that all services and programs are in compliance with federal, state and/or local laws and statutes.
Ensures all services and programs are operated to Erickson Living standards.
Shows professional knowledge, proficiency and initiative in achieving goals and meeting standards.
Effectively uses designated food service and other computer systems.
Participates in resident and employee satisfaction programs and activities
Performs any duty requested by Management to ensure the effective and efficient operation of Erickson Retirement Communities.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to manage large dining room and kitchen that involves a large number of employees.
Employee will be required to work some weekends and holidays
EDUCATION and/or EXPERIENCE:
A minimum of five years food service management experience required, including production, service and sanitation. Bachelor’s degree in Restaurant Management, Dietetics or Institutional Management may be substituted for up to 1 year experience. College Degree in Restaurant Management or Hospitality preferred, but not required
Supervises the Assistant Manager, Chef, Supervisors, Dining Room, Utility, Culinary and Café Staff.
Must be able to read, write, understand and communicate in the English language.