Established in 2000, Atlanta-based Parc Communities is a premier operator of upscale, full-service senior living communities. A leader in hospitality-enriched senior living, Parc Communities specializes in developing and operating high-end independent living, assisted living and memory care properties. Featuring prime settings, innovative designs and state-of-the-art lifestyle options, Parc Communities serves residents and their families with an abiding tradition of “ladies and gentlemen serving ladies and gentlemen.” This culture of service extends to our associates, making Parc Communities an employer of choice.
The Lead Server is responsible for working in every aspect of Parc Communities’ dining experience. Their role also assists in delivering food to the table when it’s ready and are responsible at all times for creating a safe, comfortable, and exceptional dining experience.
REPORTS TO:
Department: Dining Services
Primary: Dining Manager
FLSA STATUS:
Non-Exempt
SALARY: $19.00 (hourly)
QUALIFICATIONS AND REQUIREMENTS:
- 1-2 years of experience in leadership and a background in hospitality
- Excellent communication, interpersonal and customer service skills
- Knowledge of OSHA-MSDS sheets and procedures
- Knowledge of state food handling and kitchen regulations
- Ability to interact and build relationships with older adults
- Food Handler Permit (TX only)
- Knowledge of fire, safety, and infection control procedures
- Ability to convey a positive and professional image to residents, family members, visitors, and co-workers
ESSENTIAL FUNCTIONS:
- Maintain a clean, orderly, and safe dining room and service area
- Prepare dining room and service areas before each meal ensuring cleanliness of rotunda and lounge
- Clean and wipe down menus before the dining room opens
- Place the menus in the menu holders before the dining room opens
- Make sure all lights and music are on in the dining room and lounge areas
- Seat all residents and guests during mealtimes and buss tables during meals
- Serve the residents and guests as they arrive in the dining room
- Clean and reset dining room and service area after each meal
- Store food properly for infection control
- Record meal counts after each meal
- Clean equipment, and work areas according to schedule
- Advise management of any concerns regarding resident safety by completing incident reports or reporting directly to your supervisor
- Assist with completion of opening, mid-day and closing checklist depending on your scheduled shift
- Must be able to handle some of the duties of the Dining Manager when the Dining Manager is unavailable (i.e. vacation, unforeseen absence, etc.). Some duties include, but are not limited to: line-up, meal count, scheduling, written statements regarding resident or associate incidents, communicating culinary concerns to the Chef, final walk-through of the dining room, kitchen, personal care and large private dining room; must leave a written statement, if unable to call the Dining Manager about the day’s summary
- Carry out other duties as assigned by Dining Manager or Executive Chef
REQUIRED COMPETENCIES:
- Establish and maintain constructive working relationships with co-workers, residents, families, and visitors
- Promote Parc Communities in a positive way
- Neat appearance, adherence to dress code and good personal hygiene is expected
- Employees will always work to the standards defined in the Parc 20 Basics, The Four Steps of Service, and the Parc Communities Credo
- Maintain confidentiality of verbal and written information pertaining to residents, community operations and personnel
- Practice safety in working with and around kitchen equipment
- Ability to convey a positive and professional image to residents, family members and co-workers
- Promote teamwork in providing services to residents
- Ability and desire to work as a team member and provide services to residents
- Residents always come first, and their needs will be met unless there is a conflict with the needs of others or the organization as a whole
WORK ENVIRONMENT AND PHYSICAL DEMANDS/TRAVEL REQUIREMENTS:
- Working hours are as agreed with the Dining Manager. Weekend and special event schedules can be expected
- In the kitchen working conditions can be hot, humid, and sometimes cold
- Kitchen areas can become congested and noisy during meal preparation and service times
- In the kitchen working conditions can be hazardous as work requires contact with stoves, griddles, refrigerators, food mixers, food processors, meat slicers, dishwashing equipment, sinks, knives, and various utensils, pots, and pans. Other hazards in the kitchen also include steam, wet floors, hot oil, and cleaning equipment
- Lifting, pushing, or pulling up to 50 pounds, using proper body mechanics
- Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas
- Possible exposure to unpleasant odors and chemicals as identified in the MSDS Manual
- Possible exposure to verbal aggression from vendors, guests, residents and/or family members
- Continuous exposure to clients and/or family members who may be under stress
It is the policy of Parc Communities to provide equal employment opportunities without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law. This policy relates to all phases of employment, including, but not limited to, recruiting, employment, placement, promotion, transfer, demotion, reduction of workforce and termination, rates of pay or other forms of compensation, selection for training, the use of all facilities, and participation in all company-sponsored employee activities.