Director of Dining Services

POSITION TITLE: Director of Dining Services


POSITION SUMMARY: Responsible for the overall operations of the kitchen and dining services at the community. Effectively and thoroughly manage personnel including adherence to policies and procedures and motivate team to ensure a customer friendly workforce that continuously smiles at, acknowledges, and appreciates customers.


REPORTS TO: Executive Director


Secondary report to Regional Food and Beverage Director


EMPLOYMENT STATUS: Salaried, Full-time Exempt


REPONSIBILITIES:


Adheres to and conveys a philosophy that serves with integrity and compassion, while promoting dignity and respect.


Prepares and serves meals as indicated on planned menus, using standardized portion sizes and approved substitutions and alternatives.


Assists with hiring, training and supervision of other food service employees.


Schedules all food service staff, ensuring coverage for all shifts.


Conducts performance evaluations for all other food service staff, with assistance from the Executive Director as needed.


Ensures the kitchen and food service areas are maintained in a clean and safe manner and assures compliance with the State sanitation code.


Ensures resident, staff and guest meals are accounted for according to established procedures.


Inventories and orders food products and supplies on a regular basis to ensure an adequate supply is maintained.


Ensures food service costs are maintained within established budgetary guidelines.


Assures resident food preferences are met.


Reports any abuse, suspected abuse or alleged abuse to the Executive Director or appropriate agency(s).


Performs all other duties as assigned.


QUALIFICATIONS:


Enjoys working with and relates well to seniors.


At least one year of management and supervisory experience in a restaurant setting or equivalent experience and education.


Knowledge of restaurant style service as related to meal service and timing.


Possesses a sense of urgency in resident and guest service.


Ability to create a harmonious and team-oriented working environment.


Highly organized in day-to-day operations in the food service department.


Possesses good communication and people skills.


Good planning and organizational skills.


Able to communicate well, both verbally and in writing.


Professional appearance and attitude.


All general staffing requirements:


Free of communicable disease


Able to physically/mentally perform tasks


Criminal record clearance


Ability to read, write, speak, and understand English


General understanding of the needs of the seniors


Willingness to learn


EDUCATION AND EXPERIENCE:


High school diploma or equivalent GED. Some college education preferred. At least one year of management and supervisory experience in a restaurant setting or equivalent experience and education.


PHYSICAL REQUIREMENTS: Requires frequent walking, sitting, and standing, lifting up to 50 pounds, bending and reaching. Activity level is high.