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GR
Goodwin Recruiting
Director of Dining Services Senior Living
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Michigan data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$35,254 / year median in Michigan
+5% projected growth
Job Description
Job Summary To Apply for this Job Click Here A leading healthcare-focused culinary services organization is seeking a Director of Dining Services to provide strategic leadership and operational oversight for culinary and dining programs. This role will drive food quality, hospitality, financial performance, regulatory compliance, and team development across residential dining, retail, and catering operations. The ideal candidate is a hands-on culinary leader who excels at developing teams, improving operations, and creating exceptional dining experiences in a healthcare environment. Compensation and Benefits Generous base salary ($95,000-$105,000 depending on experience) Medical, dental, vision, and life insurance 401(k) and pet insurance Unlimited PTO Leadership development and career advancement opportunities Requirements and Qualifications Proven leadership experience overseeing culinary and dining operations Strong financial skills, including budgeting, forecasting, food and labor cost control Experience leading, developing, and retaining culinary teams Knowledge of food safety, sanitation, and regulatory compliance Ability to work days, evenings, weekends, and holidays Preferred Background and Skills Healthcare, senior living, residential dining, or institutional foodservice experience Experience with menu development, catering, and special events Strong knowledge of ServSafe, HACCP, OSHA, and CMS standards Experience with purchasing, inventory management, vendor relationships, and waste reduction Strong communication, organization, and client/resident relationship skills Day-to-Day Responsibilities Lead culinary production, menu execution, catering, and dining programs Manage food and labor costs, budgets, purchasing, inventory, and vendor relationships Recruit, coach, and develop culinary leaders and frontline teams Ensure exceptional food quality, hospitality, safety, sanitation, and regulatory compliance Partner with clients, residents, patients, and leadership to improve satisfaction and the overall dining experience Lead culinary initiatives, program improvements, openings, renovations, and concept changes as needed