Director of Dining

JOB DESCRIPTION The Dining Director has oversight of day-to-day operations;

Delivers high quality food service;
Ensures resident satisfaction with overall quality of Dining program;
Achieves company financial targets and goals;
Develops and maintains campus staffing model for recruitment and retention of employees:
Executes strategic operational plans;
Oversees management/administrative team who are responsible for special functions, cash control and payroll;
Creates a positive environment.

Dining Operations Leadership (Food Production)

• Leads all activity in the Dining Operations department, including all levels of care.

• Upholds food and physical safety standards compliant with HACCP and all regulatory requirements for food service establishments (ServeSafe, Department of Health Services, etc.,);

• Fosters a culture of innovation and empowerment (remaining current on industry trends- Health, Wellness, Sustainability, etc.,)

• Monitors and responds to customer-service opportunities related to resident satisfaction – actively encourages resident participation and engagement with Censuble survey tool

• Ensures Safer Home Commitment ATP testing is completed at home campus

• Active collaboration with Campus Activities Directors to maximize positive impact on resident enjoyment of Dining Operations (Life Connect pillars and coordination of major themed programming regarding special holidays and events, and resident specific milestones and celebrations).

Staffing and Team Leadership

• Develops and leads a diverse team through team building, coaching and accountability.

• Develops and executes employee scheduling, rounding, and patient / customer satisfaction.

• Oversees and leads a total staff of up to 40 employees.

• Ensures effective scheduling and team effectiveness.

• Partners with HR to ensure full staffing through entire cycle of recruiting, onboarding, training, and retention.

• Provides progressive positive discipline to improve employee performance

Financial Management (Food and Labor)

• Responsible for financials at local community level.

• Ensures financial success in food and labor costs, including payroll management.

• Monitors and provides expertise in budget management of all other non-food and non-labor related budget categories

• Maximizes revenue potential through meal program participation percentages and interdepartmental and community-based catering opportunities.

Quality of Food and Service (Menu Management)

• Create menus of equivalent quality and value for all levels of care.

• Ensure menu provide appropriate nutritional value for Skilled Nursing, Assisted Living, and Resident Living residents with different needs.

• Ensure menus address special needs, such as food allergies and dietary preferences

• Ensure menus are consistent and implemented / followed consistently in communities.

• Monitors and implements effective labeling, dating, and product rotation procedures to ensure appropriate food safety measures and practices are observed.

EDUCATION AND WORK EXPERIENCE:

Required Degree: High School Diploma

Preferred Degree: Bachelors

Certificate(s):

• Valid ServSafe certificate for state / achievement of state certifications

Experience:

• 5+ years of management experience.

• 5+ years of functional operations experience in Dining Operations or equivalent hospitality experience.

• Direct experience in the culinary aspects of food production.

• Experience in the retail restaurant industry, driving sales and customer satisfaction.

• Culinary production experience and a strong background in safety and sanitation compliance.

KNOWLEDGE, SKILLS AND ABILITY:

• Proven track record of developing and executing plans that drive results;

• Exemplifies professional communication skills and a passion for a high level of customer service;

• Possesses a working knowledge of Menu Management Systems and is proficient in computer skills and report management;

• Ability to actively partner with community leaders to support outreach opportunities;

• Exhibits professionalism and integrity in the areas of Analytical Thinking, Financial Acumen (Profit and Loss mindset), Strategic Leadership, and Communication;

• Ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service;

• Exhibits flexibility to take on additional responsibilities as needed;

• Demonstrates working knowledge of food inventory, ordering, production, and management systems.

PHYSICAL REQUIREMENTS:

• The majority of time is spent in an office setting or dining operations setting (kitchen, dining room). The position requires occasional handling of lightweight materials and physical ability to use the telephone, computer and keyboard, printer, and other office equipment.

• The position requires ability to travel by car and / or air (infrequent travel).

• The position requires mobility around the community and ability to operate in a fast-paced kitchen and dining room setting.

• Ability to handle food and work in a kitchen environment subject to food odors and food exposure.

Compensation Pay Range:

$84,448.00 - $118,833.25 per year

Reasonable Pay Estimate

A reasonable estimate of the pay range for this position is $84,448.00 - $118,833.25 per year. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity.

For full time employees, we offer a generous benefits package that includes:

• Medical, dental and vision insurance

• Employer paid group term life and disability

• Paid Time Off (PTO) & six paid holidays

• 403(b) with a 3% employer match

• Fitness center use at most facilities.

• Various voluntary benefits:

• Life, AD&D

  Tuition assistance and scholarships

  Employee assistance program

  Legal services, home/auto insurance, discount purchasing program

  Pet Insurance