Dining Services Director

Responsibilities

• Directs food service operations within the community including all food preparation, dining room operations and dining delivery services.
• Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality.
• Ensures the highest nutrition and food quality for the health and pleasure of the residents.
• Complies with all federal, state and local regulations to ensure sanitary and safe operations.
• Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents.
• Makes catering events as requested by residents or staff.
• Hires, trains and manages all supervisory staff for the kitchen, dining room, catering and delivery services.
• Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents.
• Coaches supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associates.
• Consults with chefs and cooks to develop and maintain pleasing and nutritious menus.
• Affirms the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents.
• Ensures preferences are incorporated into the menu and events.
• Understands the dietary needs of residents and coordinates with dieticians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals.
• Develops department budget including purchasing and staffing expenditures.
• Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste.
• Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction.
• Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events.
• Improves the décor and condition of dining rooms to ensure a safe and pleasant experience.
• Networks with Regional Food Service Directors to improve operations, reduce costs and to obtain new program ideas for creative operations.

Qualifications

• College degree in food service or hospitality management is preferred.
• A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers.
• Experience to include management of food inventories and budgets.
• Current ServSafe Certification required.
• Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates.