Operations Support Manager

Description This role requires frequent travel throughout Missouri, Illinois, and possibly Pennsylvania. 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. 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 managing multiple priorities, working across departments, and engaging diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Operations Support Manager is responsible for maintaining regulatory compliance, driving operational excellence, and supporting the delivery of an exceptional experience for residents across all service venues. The following outlines the core areas of accountability: Tasks & Responsibilities Conduct Audits to Support Regulatory Requirements Enforce Appearance & Personal Protective Equipment (PPE) Standards Ensure Compliance with All Applicable Guidelines Support Project Plans to Enhance Resident Experience Collaborate with department heads on improvement initiatives Audit Culinary Program for Quality & Consistency Conduct Operational Audits Oversee Multi-Venue Service Standards Champion Healthy Living Programs Coordinate culinary and nutrition team collaboration Support newsletter participation and resident education Manage Cleaning & Sanitation Protocols Human Resources & Workforce Development Maintain job flow documentation for each position Ensure orientation program compliance for new hires Oversee job training programs and competency validation Menu Review & Financial Analysis Waste Reduction Initiatives Cover Open Management Positions Provide interim leadership during vacancies Process charge-backs as appropriate per company policy Catering & Special Events Management Support new location openings and transitions Other duties as assigned. Competencies Have previous food operations management experience in a retirement community or assisted living facility; Be proficient in the use of online Food Management Systems for menu/recipe planning, ordering, and inventory; Demonstrate proven financial acumen/success: food costs, labor costs, budgets; Good people skills, with a strong focus on maintaining positive client relations; a solid manager/leader who is perceptive and pays attention to details that make a difference: quality and presentation of food and customer service; Be a multi-tasker, organized, innovative, and an effective leader who can motivate their staff: strong employee engagement through developing, mentoring, training, and motivating/encouraging staff to a high level of execution and pride/passion for what they do; Be customer-focused, including providing excellent customer service in a welcoming dining environment; Dependability: The Job requires being reliable, responsible, and dependable in fulfilling obligations; Integrity: The Job requires being honest and ethical; Stress Tolerance: The Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Requirements Bachelor’s Degree or equivalent experience. Minimum of five (5) years of culinary experience in Senior Dining or Healthcare Dining Environments. Management experience preferred. 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 understand 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. The ability to adjust actions 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 some nights, weekends, and holidays. Salary Description 75,000 - 82,000 #J-18808-Ljbffr Senior Dining Association Inc.