Manager of Restaurant Operations - Premier Senior Living Community

Manager of Restaurant Operations – Premier Senior Living Community

Full-time, Exempt - Salary Based On Experience
Typical Schedule: Monday through Friday
No late nights or holiday evenings
 

Benefits:
•    Safe work environment
•    Work/Life Balance
•    Free Parking
•    Employee Engagement
•    Medical, Dental, Vision, Voluntary Life & Short-Term disability benefits
•    Employer-pad Basic Life/AD&D and Long-Term Disability benefits
•    Employee Referral Bonus Program
•    DailyPay
•    401(k) Retirement Plan

The Heritage at Brentwood is a premier senior living community focused on high-quality food and true southern hospitality in our casual and fine dining restaurants for our senior residents and their guests. We pay a fair wage in a better working environment than you will find with hotels and restaurants. We value people from all walks of life and all parts of the world who enjoy providing excellent services to our senior residents.

Fireside Grille is a contemporary restaurant offering wood-fired cuisine, American classics and comfort dishes for breakfast, lunch, and dinner. Southern Oak and Steeplechase Lounge is an upscale steakhouse where exquisite taste and an elegant atmosphere provide guests with a treasured experience for dinner Monday through Fridays. Catered events take place in Poplar Hall and throughout the community. 

When you work at The Heritage at Brentwood, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life! The Heritage at Brentwood is actively looking for a hospitality-minded Executive Chef to provide leadership to our growing team!

Primary Job Responsibilities:
•    Manages the day-to-day operations of the Front of the House team for multiple restaurants to ensure that all services provided are in accordance with the resident handbook and hospitality standards.
•    Develops, implements, and maintains dining room service objectives and standard procedures.
•    Manages all FOH team by regular inspections of work assignments, including but not limited to, server workstations, dining rooms, market, cocktail lounge, private dining, special events, and POS entries.
•    Oversees the physical appearance of the dining rooms, server workstations, cocktail lounge, and overall physical appearance and ambiance of the dining areas, including but not limited to, tables, chairs, linens, place settings, floors, drape, lighting, and music.
•    Manages and posts FOH employee work schedules and ensures dress code and appearance standards are met.
•    Participates in cost control measures and food and beverage inventory as needed.
•    Works collabortively with Purchasing to select, order, and store dining room supplies, chemicals, and equipment; tests and evaluates new products to improve efficiency.
•    Communicates with residents in a timely manner regarding issues with reservations, orders, and meal charges, service or food issues, food allergies, or special dietary requests.
•    Coordinates and communicates with Director of Community Life Services or designee for various community functions, including buffet and beverage station setup and breakdown.
•    Coordinates and communicates with Executive Chef, Executive Sous Chef, and/or Director of Food & Beverage regarding any food issues, food allergies, or special dietary requests..
•    Assists in expediting food orders from Back of House (BOH) to Front of House (FOH).
•    Oversees set up and breakdown for meetings and resident events, including but not limited to coffee and refreshments, bar service, and additional staffing.
•    Recruits, selects, orients, and trains qualified department employees in conjunction with the Restaurant Manager.

Qualifications:
•    Minimum 2 years’ management experience in Front of House (FOH) operations in resort, country club, hotel, upscale restaurant, or other similar industry.
•    Associate degree in hospitality and restaurant management preferred.
•    Knowledge of dining reservations, answering questions, understanding special requests, and maintaining overall appearance of dining rooms and server workstations
•    Knowledge of Point of Sale (POS) systems
•    TABC license required

•    Must be able to lead, manage, and motivate FOH team members

•    Knowledge of and ability to comply with applicable health, sanitation, and safety requirements in accordance wit