Born out of a partnership between Atria Senior Living and Related Companies, Coterie is a new luxury brand that re-imagines what senior living can be.

From stunning architecture and thoughtful design to state-of-the-art fitness facilities and curated culinary offerings, every aspect of life at Coterie is meant to support the individual – and community – in reaching new heights.  We elevate wellness and strive to anticipate every need to offer a life more inspired. 

Coterie is an equal opportunity employer committed to providing equal employment opportunities without regard to race, color, religion, sex (including pregnancy), sexual orientation, age, national origin, disability, genetic information, veteran status, or any other classification protected by applicable law.  Atria will not tolerate harassment or discrimination based on any of these protected classifications. 

• High School Diploma or General Education Degree (GED) required along with two (2) years of experience in front of the house restaurant supervision. College hospitality or culinary institute degree preferred.
• Experience in luxury properties, specifically in restaurant and fine dining operations.
• Food handling certificate where applicable.
• Certificate in alcoholic awareness program where applicable.
• Excellent verbal and written communication skills.
• Strong interpersonal staff relations and leadership skills.
• Strong organizational and time management skills.
• Demonstrate ability to work in a fast-paced environment and prioritization skills.
• Basic Computer skills – POS, Microsoft word and Excel.
• Ability to carry a tray with at least six (6) meals and/or beverages at any given time and serve up to twenty (20) residents and guests through the meal period

The Restaurant Manager is responsible for implementation and delivery of the overall culinary and service concept of Restaurant(s), cocktail lounge and room service as necessary. This individual ensures adherence to Coterie standards and required Health and Food Safety standards. This individual is responsible for the planning, organization, direction of operations and supervision of staff.  This individual interviews, hires and trains employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.  

Customer Service:

• Provide a high level of customer service at all times.
• Anticipate resident’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain complete knowledge of restaurant(s), cocktail lounge and room service operations, proper table set -up and dress code of the restaurant(s).
• Work closely with the Food & Beverage Director and/or General Manager to keep residents satisfied with food and beverage programs.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain knowledge of the characteristics and description of every wine and beverage available.
• Maintain complete knowledge of Toast and/or POS system as well as manual systems
• Adhere to payment, cash handling and credit policies/procedures and ensure all food & beverage orders are processed through POS system.
• Process all payments through the POS.
• Maintain complete knowledge of all menu items, prices (when applicable), preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size and method of presentation.
• Review the daily menu with residents and staff.
• Solve issues before they become problems or complaints.
• Manage and coordinate room service operations with Executive Chef and according to Coterie policy.
• Manage and participate in the execution of special events, banquets, and theme meals.
• Document and report resident attendance are for meals.

Quality Enhancement:

• Train and adhere to Quality Enhancement standards and standard food safety practices at all times.
• Maintain and ensure compliance with all F&B policies, procedures and standards.
• Review Resident feedback and data to identify areas of improvement: reviews results with team members to develop appropriate corrective action and ensure implementation. 
• Create dining staff cleaning schedules and task lists and hold staff accountable for completion of cleaning duties and tasks.
• Maintain restaurant(s) in a clean, crisp, upbeat atmosphere at all times.
• Visually confirm that all tables are set according to Coterie Standards.
• Ensure that dining room floors are clean and receive regular maintenance (sweeps and mops as necessary).
• Ensure that beverage equipment, ice cream freezer, server refrigeration, food, and supply storage areas are kept clean and in good working condition.
• Assist with the transportation and storage of food and supplies.
• Ensure that the dining room side work is completed prior to the end of each shift.
• Hold staff accountable to maintain hospitality stations according to Coterie Standards.

Leadership:

• Responsible for interviewing, hiring, training, developing, and evaluating assigned staff.
• Create and manage front of house scheduling.
• Conduct performance reviews for all team members and direct reports and establish goals as well as developmental plans.
• Coach and train new and current staff to provide high levels of customer service and proper serving techniques.
• Coach, counsel and discipline team members according to the Employee Handbook.
• Assist Food & Beverage Director with back of the house operations as needed.
• Communicate complaints and compliments in the dining venues to the cooks and Food & Beverage Director.
• Conduct pre-meal stand up meetings prior to meal service.
• Attend resident Food for Thought meetings and lead meeting in the absence of the Food & Beverage Director.
• Attend and participate in monthly department meetings/in-services.
• Notify the Food & Beverage Director when mechanical problems occur with equipment.

Fiscal Responsibility:

• Manage the schedules in accordance to resident census and budgets.
• Manage the budget for such items as table linen, table setting supplies, uniforms, payroll and special events.
• Assist the Food & Beverage Director and Sous Chef in the planning and development of menus based on resident likes and dislikes using data from POS.
• May perform other duties as needed and/or assigned.