The Restaurant Coordinator is responsible for the opening and/or closing of the dining room, serving all customers including residents, guests, and family members. Communicate resident likes and dislikes to Food & Beverage Director and/or Restaurant manager for menu planning purposes and resident satisfaction.
Numbers & Facts
Location
San Francisco, CA
Description
Responsibilities
The Restaurant Coordinator is responsible for the opening and/or closing of the dining room, serving all customers including residents, guests, and family members.
Provide a high level of customer service and promote a restaurant-style dining atmosphere.
Work closely with the Food & Beverage Director and/or Restaurant Manager to keep residents satisfied with food and dining programs.
Coach and train the new and current wait staff in accordance with company guidelines.
Create a strong sense of teamwork and cooperation among all staff.
Assist the Restaurant Manager in the management of work schedules for wait staff.
Assist with the preparation and execution of the Art of Atria Dining enhancement programs.
Able to maintain par levels for items such as linen, table setting supplies, and uniforms.
Adheres to and trains staff on Quality Enhancement standards and standard food safety practices.
Assist with planning, preparation, and execution of special events, banquets, and theme meals.
When applicable, acquaint new residents with menus, seating, dining options, and hours.
Set tables in accordance with Company standards.
Serve residents' and guests' beverages as requested.
Review daily menu with residents and takes and deliver accurate meal orders to residents and guests.
Remove used or soiled plates, utensils, glasses, linen from the dining room as needed.
Responsible for cleaning and sanitizing carpet, tables, chairs, condiment containers, and equipment used in the dining room.
Communicate resident likes and dislikes to Food & Beverage Director and/or Restaurant manager for menu planning purposes and resident satisfaction.
Attend Pre-Meal stand-up held for all dining and kitchen staff.
May perform other duties as needed and/or assigned.
Qualifications
High School Diploma or general education degree (GED).
Minimum of 2 years of dining room or restaurant wait staff experience.
Working knowledge of basic kitchen operations and food safety standards.
Strong organization and time management skills.
Ability to resolve problems of dissatisfied customers and/or employees.
Previous experience in banquets or special event planning.
Basic Computer skills and proficiency in Microsoft Office Suite, specifically Word and Excel required.