Hospitality Manager of Dining Services

Job Description

Job Description

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

The Hospitality Manager of Dining Services will be responsible for aiding the Director of Dining Services. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ among accounts, depending on business necessities and client requirements.

This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Tasks

• The Hospitality Manager is responsible for all front of the house responsibilities including events and catering.
• Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met;
• Assists in training, quality control and in-servicing of staff;
• The Hospitality Manager is able to perform and often performs the job assignments of employees that work in the independent living venues and, as such, is able to operate a variety of dining services equipment;
• Performs and leads small groups of subordinates in dining services activities on varying shifts as needed;
• Responsible for building 30, 60, 90 day plans for the IL and AL venues to enhance the operations.
• Ensure a high level of customer service is exhibited through the IL and AL venues.
• POS reports and adjusting menu items bases on sales.
• Responsible for new and creative ways to engage the residents in the dining department.
• Labor management, food cost in their respective areas.
• Must conduct themselves in a professional manner and ensure their subordinates do the same;
• Consistently embodies the values of Three Oaks;
• May perform other duties and responsibilities as assigned.

Competencies

• Integrity: Job requires being honest and ethical.
• Dependability: Job requires being reliable, responsible, and dependable in fulfilling obligations.
• Leadership: Job requires a willingness to lead, take charge and offer opinions and directions
• Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
• Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations.
• Attention to Detail: Job requires being careful about detail and thorough in completing tasks.

• A high school diploma or equivalent is required – Bachelor’s degree is preferred;
• Specialized training in dining services management and nutrition is desirable;
• Must successfully complete an approved sanitation and safety course;
• Two years' experience in quantity food production/service (or equivalent experience) and one year personnel supervision is desired;
• Current ServSafe certification is required in accordance with state/county law, or must become ServSafe certified within 30 calendar days of hire;
• Basic computer skills is a must;
• Ability to understand and place into action basic food safety/sanitation requirements and procedures;
• Knowledge of, and ability to use, all department equipment;
• Ability to maintain records and complete reports as required;
• Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do;
• Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills;
• Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
• Must comply with any dress code requirements;
• Must be able to work nights, weekends and some holidays