Assistant Director of Dining Services

Description

Essential Job Functions:

Operational Leadership

• Oversee daily restaurant and deli service operations, ensuring consistency in food quality, customer service, and cleanliness.

• Collaborate with supervisors and leads to coordinate service execution and support special events.

• Monitor resident and guest dining experiences; respond promptly and professionally to concerns.

• Conduct routine service audits and quality control checks, including temperature monitoring and presentation standards.

• Ensure proper functioning of equipment and coordinate service or repairs as needed.

Team Supervision

• Supervise front-of-house and deli staff in collaboration with the Dining Room Supervisor, Deli Manager, and Leads.

• Assist with hiring, onboarding, training, scheduling, performance evaluations, and coaching.

• Promote a team-oriented culture centered on accountability, professionalism, and mutual respect.

• Conduct pre-shift meetings and facilitate ongoing in-service training to reinforce service standards.

• This position includes regular shifts working in the dining room alongside staff to support service delivery.

Leadership Collaboration & Member Engagement


• Partner with the Executive Chef and Director of Dining Services to identify and implement improvements in dining programs and resident satisfaction.

• Participate in departmental meetings and contribute to cross-functional initiatives.

• Maintain a presence in dining areas during service to engage with members and ensure service excellence.

Administrative Support

• Provide support in payroll processing, staff scheduling, inventory, purchasing, and budget tracking.

• Maintain accurate documentation of staff training, attendance, and development.

• Assist with departmental reporting, including quarterly sanitation inspections and annual evaluations.

Special Events & Projects

• Help plan and execute themed dinners, community-wide events, and catering functions.

• Lead or contribute to special projects and operational initiatives as assigned.

Non-Essential Job Functions:

• Performs other duties as assigned.


Education:

• High school diploma or equivalent required; Bachelor's degree in hospitality, food service management, or related field preferred.

Years of Experience:

• 3 years of management experience in food service, hospitality, or senior living.

• Experience with event planning, budgeting, and staff development preferred.

Knowledge and Skill Requirements:

Certifications:

• Valid Food Handler's Card and OLCC Permit required (or ability to obtain promptly).

• ServSafe Certification preferred.

Skills & Attributes:

• Strong knowledge of food safety standards and FOH service techniques.

• Proficient in Microsoft Office and POS systems.

• Exceptional communication, leadership, and problem-solving skills.

• Ability to prioritize in a fast-paced, guest-focused environment.

List Equipment, Tools, Machines and Software used for the Position:

• Complete knowledge of operation and maintenance of equipment: cash register, food cooling and warming equipment, coffee and beverage machinery, commercial dishwasher

• Teams, Outlook, Microsoft Word, Excel, POS system

Physical Activities of the Position:

• This is a full-time, exempt position, typically working 40-44 hours per week. Additional hours may be required during peak service times, special events, or evening functions.

• The role involves frequent standing, walking, bending, and lifting. Must be able to lift, carry, push, pull, or move items up to 50 lbs as needed.

Physical activity includes:

• Frequently (34-66%): lifting, pushing/pulling, climbing stairs or ladders, bending, and reaching.

• Continuously (67-100%): standing, walking, handling, hearing, seeing, and engaging in verbal communication.

• Occasionally (1-33%): squatting, crouching, and working in awkward positions.

• Requires regular use of both hands for grasping, fine motor tasks, and repetitive motions, as well as both feet for mobility and movement.

Environmental Factors:

• Works indoors in kitchen, dining, and office environments.

• Exposure to hot/cold temperatures, cleaning agents, and noise.