How To Manage A Retirement Home Dining Room

Accommodation and service are the key elements in how to manage a retirement home dining room. As dining for breakfast, lunch and dinner are significant to the lifestyle of a retirement home’s residents, to accommodate and serve such essential needs are an ultimate priority. Such prioritization addresses palatable nutrition and compatible socialization. When attentiveness, good food and pleasant conversation take place simultaneously, amid the appeal of a setting, dining room management realizes success. Discover how organizational and cooperative managing can create satisfactory dining room experiences within a retirement home.

To manage a retirement home dining room, you will need the following.

  • Food service familiarity—knowledge, experience and expertise
  • Organizational management skills
  • Public relations skills
  • Hospitality exposure
  • Office space—on-site, designated, and facilitated
  • Desk—with adequate space
  • Phone access—preferably both hard line and cellular
  • Computer—with business or office type software
  • Printer
  • Fax
  • File drawer or cabinet
  • Office stationery and supplies—minimal to moderate
  • Dining room—equipped and furnished
  • Cutlery
  • Dish ware
  • Glasses—beverage and juice sizes
  • Table setting amenities
  • Service products
  • Table condiments
  • Resources and Vendors
  • Staff—set up, service and bus
  • Kitchen support
  1. Define the objectives in managing a retirement home dining room. Resident accommodation and service provisions are the two main goals of a retirement home dining room manager. Organization and implementation will achieve satisfactory management. 
  2. Consider the areas of responsibility to organize and implement for a retirement home’s dining room operation. A retirement home’s designated dining room manager is responsible for dining room functionality, kitchen communication and interactions, menu planning, quality control, service supplies, staffing, dining satisfaction, cooperative occupancy accommodation, and accountability.
  3. Organize operations for the dining room of a retirement home. Set up the office in an efficient and workable manner. This space will serve as a managerial base and point of reference, as well as an appropriate place to conduct management details for the dining room from. While plans, orders, human resources, schedules, telephone communications, correspondence, file maintenance, documentation, reports, and other clerical duties will be managed within an office area, management’s implementation of operational standards shall occur at the dining room.
  4. Determine management standards to implement for a dining room of the retirement home. Housekeeping, arrangement of tables and seating, table settings and all accompaniments, seasonal accents, adequate supply of food service condiments and products, functional service bars and carts, ample beverage availability, accessible service trays, kitchen coordination, menu development, dining room staff—seating, transport, serving, bussing—and supervision round out the dining room’s managerial scope. Manageably standardize an achievable level of facility and culinary functionality, as well as to provide attentive and routine guest-like service to residents.
  5. Establish the needs to service a retirement home dining room’s functionality. Product, supply, and staff are three necessities that ensure daily function of the dining room. While the need of dining room staff is totally at management’s discretion to secure, interview, hire and employ, some products and supplies can coordinate with kitchen orders. Collectively, product and supply can define tableware, paper and cloth products, clothing protectors, condiment containment or dispensers, seasonal accents or decor, condiments, beverages, service appliances and equipment, as well as cleaning products. Align a dining room’s shopping process by consolidating with the kitchen where feasibly possible. For items that are exclusive to the dining room, management will shop independently. Satisfy independent product and supply marketing through the order and delivery process. As appropriately advantageous, assess daily, weekly and monthly inventories. From such inventorying, derive orders, and when the products and supplies should arrive.
  6. Arrange suppliers and vendors for stock of the retirement home dining room. Through hard copy directories or by Internet surfing, research, contact, and secure suitable sources that supply or vend the necessary products and supplies. For the retirement home’s accountability, as well as to support managerial administration, set up accounts with chosen suppliers and vendors. Achieve optimum product and supply availability for a dining room of the retirement home by establishing workable time frames to schedule orders and expect delivery.  
  7. Manage the dining room of a retirement home. Administer to all clerical duties and responsibilities that encompass management. Support staff at crucial or peak times. Regard residents as honorable guests.



Text: Independent Living for Seniors: A Guide to Retirement Communities


Text: How to Tour a Nursing Home


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