Essential Duties and Responsibilities:
- Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.
- Foster a warm, welcoming, and resident-focused dining experience.
- Build positive relationships with residents and become familiar with their preferences.
- Ensure every resident and guest is greeted promptly and professionally.
- Resolve resident concerns or service issues promptly and professionally.
- Follow up on resident feedback to ensure satisfaction.
- Create memorable dining experiences through exceptional hospitality and attention to detail.
- Support special dietary requests by working closely with the culinary team.
- Promote resident independence while providing appropriate assistance when required.
- Assists the Director of Hospitality to supervise multiple food service units and special events.
- Supervise daily operations of all front-of-house dining venues.
- Conduct pre-shift meetings to communicate daily menus, special events, service expectations, allergies, and operational updates.
- Manages resident seating charts to ensure a smooth and timely service for each meal period and special events.
- Ensure dining rooms are clean, organized, and presentation-ready before every meal period.
- Monitor service flow to ensure efficient, timely meal delivery.
- Assist during peak service periods by greeting, serving, clearing tables, or expediting food.
- Ensure buffet, beverage stations, and condiment stations remain fully stocked and maintained.
- Maintain high standards of table presentation, room appearance, and overall ambiance.
- Oversee opening and closing procedures.
- Ensure all dining areas are properly reset following service.
- Assists the Director of Hospitality with recruitment, onboarding, training and performance management of associates.
- Assists the Director of Hospitality to track and produce weekly reports on inventories, training compliance, sales revenue, labour and food cost.
- Provide daily leadership, coaching, and direction to front-of-house associates.
- Lead by example through professional appearance, positive attitude, and outstanding customer service.
- Train new associates in service standards, hospitality expectations, and operational procedures.
- Conduct ongoing coaching and performance feedback.
- Assist with employee performance evaluations.
- Support progressive discipline in partnership with management when necessary.
- Foster teamwork and respectful communication between front and back of house.
- Promote employee engagement and recognition.
- Assist with recruitment, interviews, onboarding, and orientation of new associates.
- Monitor employee attendance and punctuality.
- Ensure staffing levels meet operational needs.
- Ensure consistent execution of established dining service standards.
- Monitor table service techniques and etiquette.
- Verify proper sequence of service is followed.
- Ensure uniforms and personal grooming standards are maintained.
- Monitor professionalism and guest interactions.
- Reinforce luxury hospitality standards throughout each shift.
- Maintain a calm and organized dining environment.
- Ensure food is served at the proper temperature.
- Verify meal presentation meets quality standards.
- Communicate menu shortages or quality concerns immediately to the kitchen.
- Monitor meal timing between kitchen and dining room.
- Assist with menu knowledge training for service staff.
- Ensure accurate delivery of meals and special diets.
- Assists the Director of Hospitality with associate scheduling, ensuring resident satisfaction and budgeted labour targets are met.
- Monitor labour utilization throughout each shift.
- Adjust staffing based on business levels.
- Approve breaks and meal periods.
- Assist with payroll verification.
- Monitor overtime and labour costs.
- Ensure productive deployment of staff throughout service.
- Assists the Director of Hospitality to complete regular period end inventory, maintain par levels for FOH related service supplies, condiments and beverages.
- Order front-of-house operating supplies as required.
- Ensure adequate inventory of:
- China
- Glassware
- Flatware
- Linen
- Napkins
- Condiments
- Beverage supplies
- Cleaning supplies
- Minimize waste and unnecessary expenses.
- Report damaged equipment or inventory shortages.
- Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
- Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
- Maintain sanitation standards in all dining areas.
- Ensure associates follow proper handwashing and hygiene practices.
- Monitor safe food handling procedures.
- Report hazards immediately.
- Participate in workplace safety meetings.
- Support emergency response procedures.
- Ensure incident reports are completed accurately and promptly.
- Ensure dining rooms, lounges, and service stations remain clean throughout the day.
- Monitor cleaning schedules.
- Ensure proper sanitation of tables, chairs, and service equipment.
- Verify dishwashing and storage procedures are followed.
- Ensure side work is completed at the end of each shift.
- Maintain cleanliness of beverage and coffee stations.
- Coordinate service for special events, banquets, and community functions.
- Assist with room setup and décor.
- Ensure event timelines are followed.
- Coordinate staffing requirements for events.
- Deliver exceptional guest experiences during community functions.
- Support holiday celebrations and themed dining experiences.
- Maintain effective communication with culinary leadership.
- Communicate resident concerns and dietary needs promptly.
- Participate in departmental meetings.
- Maintain accurate shift notes and communication logs.
- Collaborate with other departments to ensure excellent resident service.
- Support departmental budget objectives.
- Monitor controllable operating costs.
- Reduce waste and breakage.
- Promote efficient use of supplies and labour.
- Assist with monthly inventory counts where required.
- Support initiatives that improve operational efficiency.
- Conduct regular dining room quality audits.
- Monitor compliance with hospitality standards.
- Ensure policies and procedures are consistently followed.
- Participate in continuous improvement initiatives.
- Assist with inspections and audits.
- Implement corrective actions when required.
- Complete required reports and documentation.
- Maintain employee training records.
- Ensure operational checklists are completed.
- Monitor completion of daily opening and closing checklists.
- Maintain resident preference information where applicable.
- Assist management with projects and departmental initiatives.
