Dining Services Director

Job Summary
The Director of Dining Services is responsible for overseeing all aspects of dining operations within our establishment. This role includes managing staff, ensuring exceptional resident experiences, and maintaining high standards of food quality and service. The ideal candidate will have a strong background in hospitality management, with proven experience in supervising dining staff and managing operations effectively.

Responsibilities

• Adheres to the policies, operating procedures, the Mission and Core Values of Omega Senior Living.
• Establishes departmental regulations and procedures in conformance with administrative policies. Develops standards for organization and supervision of dining services. Maintains quality dining services within the prescribed budget.
• Determines quality and quantity of food required; plans menus and controls food costs.
• Prepares food (including sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other food items) according to the menu in a safe, sanitary manner.
• Works closely with divisional dining services specialist and consults with dietitian when necessary to ensure meals meet the nutritional requirements of the residents.
• Oversees the food preparation and cooking, to ensure meals are prepared and presented according to company standards.
• Makes frequent inspections of all work, storage and serving areas to determine that regulations governing food safety and sanitation are followed.
• Prepares cleaning schedule, production worksheet and staff schedules.
• Maintains inventory of food and nonfood items.
• Orients and trains new employees in department; effectively delegates authority to dining services staff to ensure effective flow of materials and services.
• Develops and directs cost control system; prepares and submits department budget to Executive Director/Administrator.
• Maintains appropriate documentation in resident’s medical records.
• Provides nutrition education and counseling for residents; presents dining services education program to dining services and other staff as needed.
• Ensures a continuous quality improvement program is in place and appropriate follow-up occurs.
• May directly supervise employees in the dining services department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities may include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Will keep certification current and participate in continuing education to include staff meetings, in-services and web based trainings.
• This is an overview of the Job Description and not a comprehensive list of responsibilities. An associate shall perform all duties as assigned

Experience

• Prefer 2 to 4 years’ experience in commercial kitchen, operation and line cooking, and/or training; or equivalent combination of education.
• Proven experience in a supervisory role within the hospitality industry, preferably in dining or restaurant management.
• Strong background in shift management, with the ability to lead a team effectively during busy service periods.
• Excellent communication skills with a focus on customer service excellence.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.

Requirements

• Current ServSafe certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ACF Certified Culinarian (CC) preferred.
• High school diploma or general education degree (GED) preferred.
• Must be able to read, write, speak, and understand the English language.
• Resident care philosophy with a focus on providing the highest level of quality service and professional interaction.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• Must be able to follow oral and written instructions.
• Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.
• Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person