Front of House Operations Manager

Front of House Operations Manager - Dietary Department (SNF / Long-Term Care) Position Title Front of House Operations Manager - Dietary Services Position Summary The Front of House Operations Manager is responsible for overseeing all resident dining experience operations within the Skilled Nursing Facility (SNF) and Long-Term Care community. This role focuses on hospitality, resident satisfaction, meal service excellence, dining room operations, customer service standards, and supervision of front-of-house dietary staff. The ideal candidate has strong restaurant or waitress/service experience combined with leadership skills and healthcare food service knowledge. This position serves as the operational lead for resident meal service and works closely with the Director of Food Services, clinical staff, nursing, and dietary teams to ensure exceptional dining experiences that meet all regulatory and nutritional standards. Essential Duties & Responsibilities Dining Experience & Resident Satisfaction Lead and oversee all front-of-house dining operations for residents, guests, and special events. Ensure a restaurant-style dining experience that promotes dignity, hospitality, and resident choice. Conduct daily dining room rounds and interact directly with residents to ensure satisfaction with meals and service. Resolve resident and family concerns related to meal service promptly and professionally. Monitor food presentation, tray accuracy, temperature, portioning, and overall dining appearance. Coordinate therapeutic diets and meal accommodations with dietary and nursing teams. Front of House Operations Supervise dietary aides, servers, host/hostess staff, tray line personnel, and dining room attendants. Develop staffing schedules and assignments for dining service operations. Train staff on hospitality standards, customer service, resident interaction, infection control, and meal service procedures. Ensure dining rooms remain clean, organized, welcoming, and compliant with sanitation standards. Oversee meal service flow and ensure timely tray delivery and table service. Leadership & Management Act as second-in-command to the Director of Food Services. Assist with departmental operations, audits, surveys, and regulatory compliance. Participate in hiring, onboarding, coaching, disciplinary actions, and staff evaluations. Conduct daily shift meetings and service briefings. Maintain positive communication between dietary, nursing, and administration departments. Compliance & Quality Assurance Ensure compliance with all federal, state, local, CMS, and sanitation regulations. Monitor infection prevention practices and food safety standards. Assist with quality improvement initiatives and resident satisfaction programs. Maintain accurate service logs, temperature records, and sanitation documentation. Special Programs & Events Coordinate holiday meals, resident parties, catering events, and family dining experiences. Support resident-centered dining initiatives and hospitality enhancements. Assist with menu rollouts and dining promotions. Qualifications Required High school diploma or equivalent. Minimum 2-3 years of food service leadership experience. Previous waitress/server, restaurant, or hospitality experience required. Strong customer service and communication skills. Experience supervising staff in a fast-paced environment. Knowledge of sanitation and food safety standards. Preferred Experience in Skilled Nursing Facility (SNF), Long-Term Care, Assisted Living, hospital, or healthcare dining. ServSafe Certification. Knowledge of therapeutic diets and healthcare food service operations. Associate degree in Hospitality, Food Service Management, or related field preferred. Skills & Competencies Hospitality-focused leadership Resident engagement Dining room management Staff supervision Conflict resolution Customer service excellence Time management Team leadership Regulatory compliance Multi-tasking in healthcare environments Physical Requirements Ability to stand and walk for extended periods. Ability to lift up to 30 pounds occasionally. Ability to work weekends, holidays, and flexible shifts as needed.

Reporting Structure Reports To:

Director of Food & Nutrition Services Supervises:

Dietary Aides, Servers, Dining Room Staff, Tray Line Staff, Dietary supervisors #Upstate123