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Pacific Retirement Services Dining Room Manager in Portland, Oregon

Dining Room Manager - Full Time

Mirabella Portland (MBP) is a high-end retirement resort located in the heart of the SW Waterfront. Our “hidden gem” is our fine dining private venue also called Aria Restaurant located on the 24th floor of our building overseeing downtown Portland, the beautiful scenery of Mt. Hood, St. Helens and the west hills. We also have a casual bistro restaurant on the first floor with an outdoor patio for residents to dine which is also open to the public. We are a from scratch kitchen utilizing fresh, high quality, local ingredients. We strive to keep our menus fresh by making frequent changes and offering nightly dinner specials.

Employee Benefits:

  • Free monthly TriMet pass

  • Scholarship opportunities

  • 401k with company match

  • Employee meals

  • Medical, Dental, Vision, and Prescription Benefits

  • Mirabella pays 90% of employee’s monthly premium

  • Mirabella pays 50% of dependent(s) monthly premium

  • Paid Vacation, Holiday, & Sick Time

  • Employee Recognition Program

  • Free 24 hour access to fitness/gym & pool facilities

What you’ll be doing:

You will ensure that the Dining Services front-of-house department is operating at the highest level possible by continually developing, mentoring, and holding each member of your leadership team accountable in accordance with their job descriptions, your sense of ownership, striving for excellence, and your expectations/vision as a leader of the department

Through the PRS Core Values you will build positive, genuine, and transparent relationships with the residents of your community.

  • Demonstrate leadership by ensuring accountability and Core Values are woven into the culture of your department at all times, whether or not you are physically present at the community.

  • Embrace your role as a personal investment in serving and engaging with your staff and residents, as if the business is your own.

  • Work to continually analyze and engage all members of the frontline front-of-house team for both strengths and improvement opportunities regarding mindset-, task-, and competency-related skills and abilities. Ensure those on the team are well suited to the team and their role.

  • Build relationships with both staff and residents by empathizing and assuming positive intent; through care and compassion, communicate genuinely and transparently - striving to win people over.

  • Embrace the notion that you are employed with the purpose of offering your residents an inviting experience that is happening for them, not a service that is happening to them. Instill this principle into the minds of your team members.

  • Maintain your leadership presence in all Independent Living dining rooms throughout as many meal periods as possible, with an emphasis on the dinner meal period.

  • Maintain optimal results regarding all regulatory audits, including state/federal surveys and county health inspections. Respond to areas requiring correction in a timely and impactful manner.

  • Maintain optimal results on all corporate assessments and surveys, including resident satisfaction surveys, employee surveys, Corporate Director of Culinary Services (CDCS) site visit assessments, and mock surveys. Respond to areas requiring correction in a timely and impactful manner.

  • Ensure that all standardized front-of-house food safety and sanitation best practices are in place at all times, including but not limited to the utilization/accuracy of federally mandated temperature, production and sanitation logs and proper food storage, rotation, labeling and dating practices.

  • Provide progressive coaching/counseling in accordance with your Human Resources Director’s guidance in order to hold staff members accountable for all standardized practices and expectations set forth by you, your community, and PRS.

  • Ensure up-to-date and timely staff performance appraisals are conducted for front-of-house.

  • Work collaboratively with the Director of Dining Services to prepare annual budget for dining services. Adhere to the annual budget for both operating expenses and revenues.

  • Attend all resident and team meetings and/or events requiring your presence.

  • Through collaboration with your community’s Regional Recruiter and your Human Resources Department, maintain staffing levels by following company standardized hiring practices.

  • Ensure all members of the front-of-house leadership team are providing continuous ongoing training and guidance to all front-of-house staff.

  • Ensure that the company wide Point-of-Sale (POS) system is properly used in accordance with standardized practices set forth by PRS.

  • In the absence of a Dining Event Coordinator, manage front-of-house organization, preparation, and execution of all catering events and banquet event orders.

  • Be knowledgeable of emergency procedures and act in a calm manner in an emergency.

  • Perform other duties as assigned.

  • Five (5) to seven (7) years’ results-driven dining room leadership experience within a hospitality- and culinary-focused environment; to include multi-venue hotels, resorts, restaurants, and/or high-end senior living environments.

  • Proficiency in Microsoft Word, Excel and Outlook.

  • Any current state-sanctioned regulatory Food and Alcoholic Beverage Licenses that are required in order to work within the food, beverage, and/or health services environment.

  • ServSafe certification or pursuit of the certification once beginning employment.

Job ID: 2021-9292

Street: 3550 SW Bond Ave