Essential Duties and Responsibilities

• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.

RESIDENT & GUEST EXPERIENCE

• 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.

DINING ROOM OPERATIONS

• 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.

LEADERSHIP & STAFF SUPERVISION

• 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.

SERVICE STANDARDS

• 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.

FOOD QUALITY

• 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.

SCHEDULING & LABOUR MANAGEMENT

• 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.

INVENTORY & SUPPLIES

• 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.

HEALTH & SAFETY

• 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.

CLEANING & SANITATION

• 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.

SPECIAL EVENTS

• 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.

COMMUNICATION

• 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.

FINANCIAL ACCOUNTABILITY

• 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.

QUALITY ASSURANCE

• 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.

ADMINISTRATIVE RESPONSIBILITIES

• 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.