The Inn on Westport
  • Sioux Falls, SD, USA
  • Part Time

Job Description


Dining Room Supervisor


Culinary Services

Reports to:

Director of Culinary Services

Facility type:



To enrich the quality of life of our residents by creating a sustainable, nurturing and professional environment through caring, personalized service.


The primary purpose of this position is to ensure a quality dining experience by greeting by seating residents and guests, overseeing dining room staff and maintaining a pleasant and clean dining environment and in accordance with current applicable federal, state, local regulations and with our established policies and procedures.

Essential Job Functions Duties and Responsibilities

Dining Room Functions

  1. Ensures consistently high quality customer service in the Dining Room.
  2. Coordinates staffing schedules to ensure staffing requirements are met on a daily basis.
  3. Assigns wait staff to dining rooms and designated sections and all staff to appropriate side work.
  4. Ensures smooth and timely opening of the dining room, including the facilitation of the pre-meal meeting.
  5. Actively assists wait staff and bussers, which includes filling shifts and working on the floor.
  6. Greets and seats residents and guests.
  7. Inspects side work and closes dining room.
  8. Employs appropriate loss prevention procedures.
  9. Ensures appropriate resident charge procedures.
  10. Assists the Culinary Director employee performance management which may include the hiring, onboarding, and discipline.
  11. Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment and the achievement of safe working practices.
  12. Provides supervision for special functions including billing procedures.

Required Knowledge, Skills and Abilities

Must possess the ability to make independent decisions, follow instructions, and accept constructive criticism.  Must be able to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.  Must be able to work with ill, disabled, elderly, and emotionally upset people within the facility. Must be able to speak, write and understand English in a manner that is sufficient for effective communication with supervisors, employees, residents, and families.

Education and Experience

High school diploma required, college preferred.

Prefer supervisory experience in food service.


Must be able to obtain Serve Safe Certification.

Food Handler Certification where required by state regulation.

Physical Requirements

All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.  Individuals who pose a direct threat or significant risk to the health and safety of themselves or others in the work place will not be considered qualified for employment if physical requirements cannot be eliminated or reduced by reasonable accommodation.

Essential functions are carried out in a variety of positions including standing and sitting.  To meet residents' needs, all positions require the ability to move freely through the building.  Other physical demands are required as described below.

Task Requirement Constantly Frequently Occasionally Rarely
Seeing Yes X      
Hearing Yes X      
Tactile Sense   X      
Talking Must convey detailed and important spoken instructions to others accurately X      
Climbing         X
Balancing       X  
Stooping       X  
Kneeling       X  
Crouching       X  
Pulling     30 lbs. 50 lbs.  
Pushing     30 lbs. 50 lbs.  
Standing     X    
Walking     X    
Reaching     X    
Fine Motor   X      
Grasping   X      
Twisting     X    
Repetitive Motions     X    
Lifting To a height of 3 feet   30 lbs. 50 lbs.  
Crawling         X
Static Position       X  
Carrying     10 lbs. 30 lbs.  

Equipment and Tools

List equipment and tools operated and the frequency of use:

Facility Vehicles:                                                                    

Equipment: Computer and personal communication devices, office equipment

Tools: Commercial and standard kitchen equipment        


Working Conditions

Check which working conditions the employee is subject to:

Physical Conditions:

Extreme temperatures            


Wet and/or humid

Workplace Hazards:

Blood, body fluids and/or infectious disease

Hot Water



The Inn on Westport
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