Director of Dining Services

Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast‑paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Responsibilities Client relations; Financial responsibility for the dining department; Food service operations; Communications & marketing; Account administration; Contract administration & compliance; Meal plan administration; Meal equivalency, and all other associated payment programs; Implementation & coordination of dining related construction projects; Responsible for resident & employee satisfaction; Manage labor to drive efficiencies while meeting the business needs based on resident feedback and community goals; Establish standards for personnel performance and customer service; Count money and make bank deposits; Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted; Investigate and resolve complaints regarding food quality, service, or accommodations; Maintain food and equipment inventories, and keep inventory records; Ensure compliance with regulatory, building maintenance, fire regulations, food safety and sanitation policies are adhered to and all paperwork is completed in real time; Work with the management and supervisory team to ensure the cleanliness of the kitchen per regulatory requirements; Manage spend down, sales, resident meal participation, and statistics to be financially responsible; Participate in Resident Focus Groups for menu development, meal specials, ideas, etc.; Monitor food preparation methods, recipe compliance, portion sizes, garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner; Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity; Work with the management team to schedule staff hours and assign duties; Ensure training is conducted on a regularly scheduled basis. Training to include but not limited to: HACCP, sanitation, customer service, and diets; May perform other duties and responsibilities as assigned. Competencies Integrity: Job requires being honest and ethical; Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations; Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction; Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude; Honesty & Transparency: Job requires maintaining forthright and positive relationship with management and staff within dining services and the community as a whole. Requirements Training in vocational schools or a college degree – OR Certified Dietary Manager (CDM); Previous management experience in senior dining, healthcare, or hospitality preferred; Demonstrate success leading and developing FOH and BOH teams; Adaptable leader who is comfortable working across all levels of an organization and collaborating with other departments; Strong financial acumen and ability to manage operational metrics; Ability to motivate, develop, and direct people as they work, identify the best people for the job and elevate performance; Valid ServSafe certification #J-18808-Ljbffr