Dining Director

This key leadership position is directly responsible for the successful operation of Dining Services in a hospitality environment. Dining is a big part of the resident’s world and because of that, the dining services leader must have a vision and passion for creating an awesome culinary and hospitality experience. The Director ensures resident satisfaction with efficient cost effective management that both meets and exceeds expectations. They are responsible for all food service-related activities; including care (resident dining, retail, catering etc), quality improvement, sanitation, infection control, and all -related activities.

Must have knowledge of dietary procedures, as well as related Health Department regulations and guidelines pertaining to food service operations

Manages the financial performance of the dining services department through effective control of expenses and through the development, analysis and implementation of budgets, production plans and forecasts. Oversees the procurement, production, preparation, service and sanitation of the food and beverage department and outlets including the country store. Utilize and/or builds systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.

Works with the Executive Chef, Dining room Supervisor and the community management team in creating menus and providing top-quality food. Plans the daily menu, prepares and manages food and/or beverage events and activities according to anticipated guest attendance and resident/department leader expectations; provides hands-on management and oversight, directs and supports post-event activities, reconciliation and reporting.

Interviews, hires, and trains team members; plans, schedules, and directs work; appraises performance; rewards and disciplines team members; addresses complaints and resolves problems.

Ensures the kitchen is run in a smooth and efficient manner for meal prep; leads daily production team meetings / menu review, holds daily pre- meal meeting with culinary team and server team, works the expediting station during meal service. We expect this individual to be on the line helping your cooks prepare and serve food at least two shifts per week. Oversees and participates in the preparation and service of food and beverage items in adherence with community standards for preparation, presentation, quality, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control

Have a highly visible presence in dining spaces and engage with residents as well as their guests. In addition, this person is expected to be integrated in the community, interacting with residents and resident families and when necessary act as a liaison between residents and your staff. Identifies and responds to resident and team member feedback and assists in escalated situations as necessary. Is responsive to resident requests for menu selections.

Qualifications

A minimum of five years of previous leadership experience with a diverse, food and beverage environment, to include successful management of a large staff and focus on hospitality, exceptional culture and customer service.

Demonstrated financial acumen with significant past P&L responsibility.

Strong working knowledge of food safety, sanitation and general workplace safety standards with knowledge of Health Department requirements.

Technology savvy, High proficiency in all Microsoft Office programs.

License(s) Required

CPR certified., ServSafe Manager, ServSafe Allergen Awareness

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Parental leave
• Referral program
• Vision insurance

Schedule:

• Day shift
• Evening shift
• Holidays
• Weekends as needed

Work Location: In person

Salary : $75,000 - $85,000