Job Details
**Restaurant & Pub Manager**
**Department:** The Terrace **Location:** Burlington, NC
**JOB TITLE:** Restaurant & Pub Manager
**DEPARTMENT:** Terrace / Blue Heron
**REPORTS TO:** Food Service Director (FSD), Asst. Food Service Director (AFSD)
**POSITION TYPE:** Full time. Days and hours of work are Monday through Friday 8:30am 4:30pm. Will be scheduled based on the operational need (rotate shift, standby, on-call)
**CLASSIFICATION:** Exempt
**Position Description**
T he Restaurant & Pub Manager assists the FSD in directing all activities of the Food Service Department toward the goal of providing the highest quality of food service and dining experience for residents, visitors, and staff. The Restaurant & Pub Manager directly manages The Terrace and The Blue Heron Pub as well as assisting in training for front of the house food service staff. The Restaurant & Pub Manager supports and/or implements policies and procedures to assure maximum quality, efficiency, effectiveness and financial viability by ordering foods and supplies for the Twin Lakes dining program and keeping with in the budget set forth, and aide the FSD in maintaining the staffing budget by working in a staff position if it cannot be covered.
**Job Relationships**
- Reports to FSD and in absence of FSD reports to the Administrator of Health Care
- Supervises Food Services Staff and Chefs assuring they comply with the menu, serve safe rules and state code.
- Directly manages and works with residents to book and execute catered events.
- Works closely with the Chefs and Food Service Team, the Director of Activities; other members of the management team as directed
**Duties and Responsibilities**
- Provides oversight to meal preparation and service in the Terrace and Blue Heron to assure consistency in quality and customer service (know what needs to be done to make sure the food is seasoned properly, what to replace in the event foods are burned, how to follow recipes, and proper temperatures).
- Provides communication to FSD and staff in a timely and comprehensive manner (call outs, what is out of stock on order, cleaning schedules posted and what needs to be done on a daily basis).
- Maintains the food service and supplies budget for Food Services as set forth by the FSD and CFO. Completes inventory weekly to make sure what is needed is ordered (ie. all paper products, and foods including supplements, dairy, meats, vegetables, breads, desserts or items to order for them to be made such as sugar, gravy mixes, flour, oil, spices, beverage items tea, coffee, liquor, beer, wine etc.).
- Aide in making sure staffing pattern is sufficient of personnel to accomplish all departmental goals, and to support all Twin Lakes Policies and procedures.
- Meets with FSD weekly to discuss budget, staffing and meal preparation goals.
- In the event FSD is absent Restaurant & Pub Manager will work closely with the Community Executive Chef with responsibilities of ensuring all foods, diets are followed, and nutritional notes and MDS are complete for the week. As well as staffing in with in compliance.
- Conducts continuous walk through of the kitchen area (dish room, cooler, freezer, stock rooms) to assure all protocols, policies are being properly followed and cleaning lists are being done (cleanliness, temperatures reordered, and labels put on open stock).
- Monitors inventory to assure adequacy, safety, and proper use of all food and supplies (what is ordered for the day is what is used).
- Assists with Twin Lakes special functions in health care, assisted living, and memory care, to assure excellence, and consistency with the expressed wishes of all customers, and overall satisfaction of all involved.
- Is able to work any position if kitchen as needed in the event of call out or need for training. Educated in serve safe rules and local health department rules, and is able to train or mentor staff on such polices.
- Knows all equipment what it is used for and what chemicals are to be used on each piece of equipment and how to clean them.
- Conforms to the highest standards of practice in human resources. Works closely Food Service Director as a team, to assure compliance with safety, sanitation, and legal requirements; and the development and maintenance of a workplace that is safe, and free of discrimination and harassment in any form.
- Serves as a member of the Leadership Team, and attends all Leadership Team meetings, benchmarking meetings as assigned (Memory Care weekly meeting and health care meeting in absence of FSD).
- Assists in monitors emerging technology and recommends improvements that will increase departmental efficiency and effectiveness.
- Assist in writing the budget annually for direct areas of responsibility.
**Minimum Education**
Associates degree in Culinary or equivalent combination of education and experience with CDM certification and current membership in the ANFP.
**Minimum Experience**
A minimum of 3 years experience in food service with working knowledge in the kitchen in hospitality or health care setting.
**License and/or Certification**
- Dietary Manager Certification course or equivalent and CDM certified or able to take the certification exam.
- Certification in ServSafe or the ability to become certified.