Reports to: Executive Chef.

 Position Status: Full-time

 Hours of Operation: The hours will be set by the Executive Chef.

Job Summary: The Service Manager’s primary function is to facilitate food service in the following areas:

• Serve as a working manager; and be scheduled as a Dietary Aide/Manager
• Serve as a liaison between dining room and kitchen staff
• Serve as manager on duty when necessary
• Address resident complaints
• Oversees and inspects dining rooms and kitchens in the completion of daily side work, and/or opening and closing checklists
• Taking orders and attending to customer needs; serve food and beverages (including alcohol)

Essential Functions / Duties:

• Clean up spilled food or liquids as well as broken dishes.
• Visit with resident or guest to obtain food order.
• Set tables with clean linens, condiments, dishes and utensils.
• Scrape and stack dirty dishes and carry dishes and other tableware to kitchen for cleaning.
• Wipe tables and seats with dampened cloth or as otherwise instructed for cleanliness and sanitation; replace soiled linens as necessary.
• Serve beverages such as ice water, coffee, tea, and pop.
• Stock cabinets or serving areas with condiments and refill condiment containers.
• Sort and remove trash, placing it in designated pickup areas.
• Transfer supplies or equipment between storage and work areas, by hand or by using hand trucks or dolly.
• Clean work area at the end of each meal period and shift.
• Assist Executive Chef in training and supervision of service staff in daily operations, including the development and installation of training programs and timelines

• Lead pre-service line ups with service staff and go over necessary menu information
• Maintain and inventory of dining room items and small wares.
• Assist with the development and presentation of monthly in-services.
• Must be able to work any shift as directed by the Executive Chef.
• Comply with federal, state, and company policies, procedures, and regulations.
• Operate computers programmed with software needed to record information about meals for residents, guests, and staff.
• Perform other related duties as directed by the Executive Chef.
• Please refer to the Physical and Other Requirements section for abilities that are essential as they relate to the ability to do duties listed above.

Education and Experiences: Prior experience in a similar (such as clinical dietary or food hospitality) working environment is preferred, but not a requirement of the position. Must be free of all communicable diseases and at least 21 years of age if working in a full-time position.  Must possess or be eligible to possess a valid Kansas City MO no restrictions Alcohol Card. Must possess or complete Food Handler Manager Course or ServeSafe within 90 days of employment.  

 Abilities: The successful candidate will have a professional demeanor and a positive attitude. They will be organized, resourceful and can take the initiative in a changing workplace and adapt to varying requirements and needs. Specific abilities include:

• Ability to work on computer; need to have minimal computer skills.

• Ability to obtain and disseminate sales data from Point of sale system
• Ability to communicate clearly, effectively, and calmly.
• Ability to accurately obtain orders verbally and by phone.
• Ability to accurately handle petty cash transactions.
• Ability to perform cleaning and waste disposal procedures in accordance with facility policy.
• Ability to assist in the proper care and use of kitchen equipment.
• Ability to understand and observe infection control procedures related to the Dietary Department.
• Ability to understand and recognize potential physical, chemical, and electrical hazards and take immediate corrective action as appropriate.
• Ability to understand and enforce the Exposure Control Plan as this position risks occupational exposure to blood borne pathogens and other infectious material as an essential function of the job.
• Ability to safeguard the privacy of Residents’ health information.
• Ability to read, write and speak English.
• Ability to establish and maintain effective working relationships with the public, residents, and staff.
• Ability to perform other related duties as directed by administration.
• Must attend staff meetings, in-service classes, and committee meetings as assigned or required.

Physical and Other Requirements: Primarily this position operates in a kitchen and dining environment.  In addition, this position interacts with residents, family members, staff, etc., under all conditions and circumstances and must be constantly alert for resident safety. This position is also subject to exposure to infectious diseases, conditions, etc., including the Hepatitis B viruses.

This position requires the following abilities as essential to for the position: 

• Ability to stand, stoop, crouch, kneel, balance, finger, grasp, push, pull, reach, or walk.
• Ability to lift objects from a lower to higher position or moving objects along a horizontal level but from position to position. This includes lifting and carrying weights in the 35 to 50 pound range.
• Ability to exert force upon an object in order to draw, drag or tug objects toward the source of the force in a sustained motion.