Director of Dining Services

Job Details Title: Director of Dining Services Location: Endwell, NY Schedule: Full Time Salary: Starting at $90,000/yr, Negotiable Based on Experience Benefits Generous Compensation & Benefits Package Bonus Eligibility Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Summary The Director of Dining Services reports to the Resident Vice President and is responsible for managing the daily operations of the unit (culinary, housekeeping, and maintenance). The Director is responsible for exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development while creating a positive work environment for staff. Essential Functions Culinary Direct and assist the Chef and hourly staff in menu writing, cost control, food production, execution, and presentation. Assume responsibility for the quality of all food products and ensure standards are met. Oversee all aspects of catering operations, including assistance to the catering team as needed. Assist with food production for grab-and-go items, desserts, breakfast and lunch specialties, and executive catering needs. Operations Maintain vendor and client relationships. Oversee supplies, equipment, and work areas. Arrange for equipment purchases and repairs. Work closely with the Chef regarding purchasing of food and supplies. Determine production schedules and staff requirements, including recruitment. Process payroll and manage all financial functions. Participate in kitchen cleanup, floor mopping, dish washing, and general maintenance with staff. Ensure company safety, food handling, sanitation, uniform guidelines, and productivity standards. Financial Manage controllable department expenses and adhere to budgetary guidelines. Generate financial reports, P&L analysis, and forecasting. Handle all unit accounting functions. Oversee inventory management and price updates. People Direct and manage performance of all direct and indirect reports, ensuring development and engagement. Motivate employees through continual communication and encouragement. Provide instruction, training, and mentorship in cooking, garnishing, presentation, and customer service. Deliver superior customer service and lead by example, being approachable and courteous to guests. Skills and Aptitude Excellent verbal and written communication skills. Customer/Client focus. Problem solving and analysis with an innovative mindset. Leadership and development, with mentoring capabilities. Team orientation and collaboration. Project management ability. Physical ability to lift or pull up to 40 pounds. Required Education and Experience Bachelor’s degree, culinary school certificate or degree, or equivalent combination of education and experience. 5‑7 years’ experience in a Senior Living General Manager role. Microsoft Office Suite proficiency. Required Eligibility Qualifications ServSafe Certification. Choke Safety Certification. Allergen Awareness Certification (MA). #J-18808-Ljbffr