Food & Beverage Manager

JOB TITLE:      

Food & Beverage Manager

PROPERTY:     

The 501 at Mattison     Estate

DEPARTMENT:

Food and Beverage

REPORTS TO:

Director of People       Relations and   Operations

FLSA STATUS:

Non-Exempt 

   POSITION SUMMARY:

The Food & Beverage Manager is responsible for planning and directing kitchen food preparation and managing the dining services operations for our Independent and Assisted Living dining rooms.

The Food & Beverage Manager will work closely with dining personnel to ensure the highest quality of operational execution within the established concept.  

These activities will fulfill the SageLife Mission and demonstrate the We Care Values and the Sage Associate Promise.

   OUR WE CARE VALUES

   Work as a Team

   Exceptional Service Always

   Commitment to the Sage Community

   Anticipate Residents’ Needs

   Respect for Residents, their Families and    

   Each Other

   Exercise Common Sense

SAGE ASSOCIATE PROMISE

Live the Values

Be Welcoming

Be Helpful

Be Conscientious

Be Accountable

Be Open

Take Pride in My Work & Myself

PRIMARY JOB DUTIES:

1. Practice The Sage Way and Live the Values – Commit to and demonstrate the We Care Values & Sage Promises

• Work as a Team – Willingly cooperates, assists others and works collaboratively. Receive feedback and training with an open mind and willingness to improve performance.
• Exceptional Service Always – Consistently provides all residents and colleague’s excellent service. Demonstrates the “culture of yes” in words and actions. Maintains a professional appearance and demeanor.
• Commitment to the Sage Community – Understands SageLife’s mission and lives the “We Care” core values. Does whatever it takes to get the job done.
• Anticipate Residents’ Needs—Proactively respond to care and service requests to ensure that Residents’ needs are met in a timely manner. Be conscientious—take the initiative to identify and communicate issues.
• Respect for Residents, their Families, and Each Other—Ensures all interactions with Residents, Family Members, Guests, and Colleagues are welcoming, caring, and nonjudgmental. Demonstrates fairness, empathy, and compassion in actions and communications with others.
• Exercise Common Sense—Makes decisions based on SageLife Core Values within the scope of job responsibility and what is best for residents. Takes responsibility for words and actions and takes pride in one’s work and oneself. Demonstrates commitment to excellence, safety, and cleanliness.

2. Under the direction of the Director of People Relations and Operations, manage all dining services operations for Assisted Living (AL) and Independent Living (IL), including procurement, preparation, and food service consistent with the AL and IL designated menu and nutrition program. Assist in training, supervising, developing, disciplining, and counseling all kitchen staff and AL dining associates.
3. Assist in training, supervising, developing, disciplining, and counseling all kitchen staff and AL dining associates. Coordinate and participate in the activities of chefs and other kitchen personnel preparing and cooking foods to ensure efficient food service.
4. Ensure safe food handling to prevent foodborne illness.
5. Assist in maintaining inventory and rotation of products. 
6. Direct and correct the presentation and portioning of food according to company standards.
7. Assist the Executive Chef in maintaining kitchen cleanliness and sanitation.
8. Fill in for the Executive Chef when needed.
9. Responsible for staff scheduling.
10. Fill out a daily production sheet and coordinate with kitchen staff to complete all tasks.
11. Keep current with state and facility-required annual training.
12. Perform other duties as assigned.

QUALIFICATIONS:

Education:

High school or GED equivalent.

Experience:

Minimum of three years’ experience as a Sous Chef or Chef de Cuisine.

Minimum one year as a dining room manager.

Experience in senior living or geriatric environment preferred

Skills:

Basic understanding of professional cooking and knife handling skills.

Understanding and knowledge of safety, sanitation, and food handling procedures.

Must be able to work well in a team environment and work calmly and effectively under pressure.

Licensures and Certifications:

ServSafe certification preferred.

Current First Aid and CPR certifications preferred.

WORKING CONDITIONS & PHYSICAL REQUIREMENTS:

Able to lift, push, pull, and carry up to 25 pounds without assistance.

Able to hear, speak, bend, stop, stand, reach as needed.

Able to walk up and down seven flights of stairs.

Able to carry out responsibilities according to company or state guidelines and with limited or no supervision.

Equipment Used:

Large and small kitchen equipment, appliances, knives, cutters, peelers, and other kitchen hand tools.

Other Requirements:

Able to stay beyond scheduled shift in an emergency or inclement weather.