Assistant Manager of Dining Services

About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? 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. Tasks In the absence of the Director of Dining Services, the Assistant Manager assumes the responsibility of, and manages and supervises the dining services staff at a single site according to policies and procedures, and federal/state requirements; The Assistant Manager is responsible for all operations in the healthcare kitchens and dining areas. 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 Assistant Manager is able to perform and often performs the job assignments of the dietary aide, cook, and dishwasher (see related job descriptions) and, as such, is able to operate a variety of dining services equipment; The Assistant Manager performs and leads small groups of subordinates in dining services activities on varying shifts as needed; The Assistant Manager must conduct themselves in a professional manner and ensure their subordinates do the same; The Assistant Manager consistently embodies the values of Three Oaks; May perform other duties and responsibilities as assigned. Qualifications and Requirements 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 some nights, weekends and holidays. Competencies Dependability: Job requires being reliable, responsible, and dependable in fulfilling obligations. Attention to Detail: Job requires being careful about detail and thorough in completing tasks. Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Integrity: Job requires being honest and ethical. Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Working Conditions This position is a full-time role. Full-time benefits include (but are not limited to): health, dental, life, vision, and long term disability. Generally in an indoor setting. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. #J-18808-Ljbffr