The Director of Dining Services plans, directs, and evaluates campus-wide Dining Services operations. The position is accountable for food quality, service standards, culinary and dining operations, financial performance, staffing and development, purchasing and receiving, vendor relationships, food-safety and sanitation compliance, interdepartmental coordination, and resident/customer satisfaction.

ESSENTIAL DUTIES & RESPONSIBILITIES

Campus-Wide Dining Leadership:

Direct day-to-day Dining Services operations across the campus in accordance with approved budgets, organizational policies, service standards, and established operational guidelines.

Food Quality & Presentation:

Ensure food offered to residents, guests, and associates is high quality, properly prepared, attractively presented, consistent with approved menus and recipes, and reflective of advertised service expectations.

Resident & Customer Satisfaction:

Maintain a visible presence during meal service, monitor the dining experience, solicit and respond to resident feedback, address service concerns promptly, and lead service recovery when expectations are not met.

Culinary & Service Operations:

Provide direction to culinary and dining-room leaders to ensure coordinated food production, meal timing, service flow, dining-room readiness, and consistent execution across service lines.

Team Leadership & Development:

Recruit, orient, schedule, train, coach, evaluate, and develop Dining Services managers, supervisors, and associates. Establish clear performance expectations, promote professional growth, and address performance or conduct concerns in coordination with Human Resources.

Staffing & Operational Coverage:

Maintain appropriate department coverage for meal periods and operational needs, adjust staffing as necessary, and provide hands-on operational support when vacancies or unexpected conditions require leadership intervention.

Budget & Financial Stewardship:

Manage Dining Services within the approved operating budget; monitor labor, food, supplies, equipment, and other departmental expenses; identify variances; and implement responsible corrective actions while protecting food quality and resident service.

Purchasing, Receiving & Inventory:

Implement and maintain effective purchasing, receiving, storage, inventory, and product control processes. Verify appropriate quantities, quality, rotation, security, and documentation and coordinate approved vendor relationships.

Vendor & Supplier Relationships:

Maintain professional relationships with food, beverage, equipment, supply, and service vendors; address quality or delivery issues; evaluate service performance; and support purchasing decisions consistent with organizational requirements.

Food Safety, Sanitation & HACCP:

Direct and conduct food-safety, sanitation, and training programs and audits. Maintain production, storage, service, dishwashing, and related Dining Services areas in safe and sanitary condition consistent with applicable food-handling requirements and HACCP principles.

Regulatory & Survey Readiness:

Maintain Dining Services operations, records, practices, and environments in a survey ready condition and support compliance with applicable local, state, and federal requirements related to food handling, production, sanitation, resident services, and Dining Services operations. Escalate unclear or conflicting information to clinical leadership rather than making independent clinical determinations. Adapt Dining Services operations to the service expectations and needs of Independent Living and Assisted Living while maintaining consistent quality, hospitality, sanitation, and operational controls across the campus.

Policies, Procedures & Training:

Maintain working knowledge of organizational and Dining Services policies, procedures, and programs and provide guidance, training, and operational support to Dining Services leaders and associates.

Interdepartmental Collaboration:

Foster strong relationships with other departments and integrate Dining Services with the overall community plan of operations, resident events, admissions, care transitions, special functions, emergency operations, and other campus priorities.

Safety & Infection Prevention:

Support workplace safety and infection-prevention expectations within Dining Services, including hand hygiene, personal protective equipment, safe equipment use, chemical safety, food-contact sanitation, illness reporting, and outbreak-response practices applicable to the department.

Quality Assurance & Performance Improvement:

Monitor food quality, meal-service performance, sanitation findings, resident feedback, staffing trends, purchasing and inventory patterns, vendor issues, and other relevant operational measures. Use findings to coach staff, correct deficiencies, and support continuous improvement.

Meetings, Communication & Reporting:

Participate in daily, weekly, monthly, and other leadership meetings as assigned; communicate significant Dining Services issues promptly; and maintain organized operational, financial, training, sanitation, and quality records.

Department Ownership & Campus Stewardship:

Demonstrate ownership of Dining Services operations, leaders, associates, assets, programs, policies, and service expectations and model accountability, visibility, professionalism, and timely follow-through.

Professional Accountability:

Maintain dependable attendance, confidentiality, sound judgment, organized work practices, and professional conduct. Perform other related duties necessary to support safe, compliant, high-quality Dining Services operations.

SERVICE & PROFESSIONAL STANDARDS

Maintain resident dignity, preferences, satisfaction, safety, and quality of life as primary considerations in Dining Services decisions. Communicate clearly and respectfully with residents, families, associates, leaders, vendors, inspectors, and other partners. Maintain a strong guest-service orientation and respond promptly to service concerns, food-quality issues, sanitation concerns, or operational barriers. Set clear expectations and hold Dining Services leaders and associates accountable for food quality, hospitality, sanitation, safety, documentation, attendance, and performance. Promote professional growth and development throughout the Dining Services team through coaching, education, training, and regular feedback. Protect resident, employee, operational, financial, and proprietary information obtained through the role. Maintain visible leadership during critical meal-service periods and special events and remain accessible to residents, families and operational partners. Escalate significant food-safety, staffing, equipment, budget, vendor, resident-service, or compliance concerns to the Executive Director without delay This organization does not discriminate in hiring or employment on the basis of ancestry, race, color, religion, national origin, sex, sexual orientation, age, military status, veteran status, or disability. No question on the application is intended to secure information to be used for such discrimination. This application will be given every consideration, however its receipt does not imply employment for the applicant.

Pay:

$65,000.00 - $75,000.00 per year

Work Location:

In person