Dining Services Manager

As our Dining Services Manager , you will lead the dining department, plan menus, provide hands‑on cookery support in the kitchen, and collaborate and execute memorable culinary experiences for our members. Up to $70k with bonus potential Why Choose The Charlotte A Culture of Growth and Teamwork: We foster an environment where your contributions are celebrated, and your personal and professional growth is encouraged. Make a Difference: Your work will enrich the lives of our residents and fellow team members, creating a lasting positive impact in our community. Collaborative Environment: Join a team that values each member's input, promotes collaboration, and strives to create a vibrant and engaging atmosphere. We’re Looking For a Dining Services Manager As the Dining Services Manager, you manage the day-to-day dining services operations of a retirement community. Are You Ready to Make an Impact? If you're passionate about making a difference in the lives of seniors and want to be part of a team that strives for excellence, we invite you to apply today! Position Summary Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. Manage the day‑to‑day dining services operations of a retirement community, ensuring resident satisfaction by consistently delivering exceptional service and a quality food product in accordance with Federal, State, and local regulations and Senior Living Communities’ policies, procedures and standards. Essential Functions Lead and personally contribute to the preparation and cooking of meals for all dining venues in the community. Monitor food production to ensure compliance with Senior Living Communities’ standards for quality, presentation, portion control, safety, sanitation, and other appropriate quality and compliance. Attract, retain, coach, motivate and lead a high‑performance dining service delivery team; hold the team accountable for meeting all quality, safety and other performance standards. Assures the implementation and efficient delivery of Dining Services program. Create menus and plan for special events. Keeps abreast of special need diets for Healthcare residents and ensures proper execution. Establishes and assures the timely, open, and effective communication of all dietary associates with residents and family members and guests, assuring excellent customer satisfaction. Builds, develops, and effectively manages all dietary associates, optimizing individual and team performance through effective leadership, mentoring, and training. Monitor inventory and prepare food and supply orders in order to ensure efficient operations, meet budget expectations, maximize freshness of ingredients, and minimize waste. Lead and/or actively participate in daily production meetings with the team. Provide training, coaching, guidance, and direction to line cooks. Create and manage schedules to ensure sufficient staffing and adherence to labor budget. Oversee and continuously monitor food preparation, storage and handling to ensure adherence with all proper handling, HACCP, labeling, and storage protocols and ensure compliance with all relevant food service regulations. Follow all safety protocols and set a strong example for practicing a culture of safety. Maintain documentation of temperature charts and records. Assures the kitchen environment and all physical areas in dining are properly maintained in a clean, orderly and safe manner, according to regulatory guidelines. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Works with other departments in marketing the community, including participation in community events, public relations and personal visits. Assists in the development of and adheres to the Dining Services budget, ensuring the delivery of excellent services and products while achieving the financial goals set for the community. Administers and participates in Senior Living Communities’ “Manager on Duty” program. Serves on special projects and assignments outside of his/her own community to support other communities or the broader portfolio. Participates in and attends all in‑service training and education programs as scheduled. Other duties as assigned. Physical Demands, Work Environment, and Expected Hours of Work Capable of standing, maneuvering independently and safety around work area. Capable of standing on a tile floor for an eight‑hour shift. Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully executed. Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc. Proficient with computers to complete job-related functions. An individual in this position will be required to lift or carry weight up to 50 lbs. Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission. May be exposed to minimal to moderate noise and exposure to blood and/or body fluids. May experience traumatic situations including psychiatric and deceased residents. Subject to moderate physical and emotional stress associated with food performance of job tasks will involve exposure to cleaning chemicals, heat and cold. Travel Local and out of state travel, including overnight stays, may be required from time to time to attend conferences, training, meetings, and professional development programs. Education and Experience Requirements 2-year culinary degree preferred. Minimum of five years food preparation experience in a high‑volume dining services venue with at least three years in a supervisory capacity; experience in a senior living environment preferred. Management experience required. #J-18808-Ljbffr