Director of Dining Services

About the Role

NEXDINE Hospitality provides dining, hospitality, fitness center, and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. The General Manager reports to the Resident Vice President and is responsible for managing the daily operations of the unit (culinary, housekeeping, and maintenance). This role oversees all financial and operational goals, client objectives, customer satisfaction, people management, and development while creating a positive work environment for staff.

Responsibilities

• Direct and assist the Chef and hourly staff in all aspects of menu writing, cycle of cost control, food production, execution, and presentation
• Treat the cafe as your own business; take responsibility for the quality of all food products and ensure standards are met
• Oversee all aspects of catering operations including assisting the catering team as needed
• Assist with food production including grab-and-go items, desserts, breakfast and lunch specialties, and executive catering needs
• Maintain vendor and client relationships
• Oversee supplies, equipment, and work areas; arrange for equipment purchases and repairs
• Work closely with the Chef regarding purchasing of all food or other supplies as needed
• Determine production schedules and staff requirements (including recruitment) necessary to ensure timely delivery of services
• Handle all essential functions of payroll processing and other financials
• Work together as a team, cleaning the kitchen and cafe, mopping the floor, washing dishes, etc. with staff
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained
• Manage department controllable expenses and adhere to budgetary guidelines
• Generate financial reports and P&L analysis and reporting
• Develop operational forecasts and manage all unit accounting functions
• Oversee inventory management and update price fluctuation tracking
• Provide direction and manage performance of all direct and indirect reports, ensuring employee development and engagement
• Manage and motivate employees through continuous communication and encouragement
• Instruct, train, and mentor in the preparation of cooking, garnishing, presentation of food, and customer service
• Provide superior customer service and lead by example, being attentive, approachable, and greeting and thanking customers

Qualifications

• Bachelor's degree, culinary school certificate or degree, or equivalent combination of education and experience
• 5–7 years' experience in a Senior Living General Manager role required
• Microsoft Office Suite proficiency required
• ServSafe Certification required
• Choke Safety Certification required
• Allergen Awareness Certification required

Skills

• Excellent verbal and written communication skills
• Customer/Client focus
• Problem solving and analysis with "think outside the box" mentality
• Leadership and development – mentoring
• Team oriented and team builder
• Project management
• Ability to lift/pull 40 pounds

Pay

Starting at $90,000/yr, negotiable based on experience.

Schedule

Full Time

Benefits

• Bonus eligibility
• Health, dental, and vision insurance
• Company-paid life insurance
• 401(k) savings plan
• Paid time off: vacation, holiday, and sick time
• Employee Assistance Program (EAP)
• Career growth opportunities
• Various employee perks and rewards