Regional Director of Dining Services

Responsibilities

• Supports quality dining programs for a defined region of communities.
• Acts as a subject matter expert to implement all dining fundamentals in their assigned communities.
• Supports and ensures dining standards (fundamentals) of excellence are being executed in their region, providing focused support for communities, District Directors of Operations to solve barriers to execution.
• Makes sure results in the region’s dining fundamental metrics are achieved.
• Supports regional operations team members, Executive Directors and Dining Service Directors, Coordinators and Managers in hiring and training appropriate associates, root causing issues related to food expenses, food quality, kitchen sanitation, regulatory, memorable food experiences, resident and family satisfaction issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues.
• Leads and manages a team of Dining Specialists, strategically deploying them to various communities to elevate dining programs and drive service excellence.
• Stays current on all Food Safety and Sanitation Codes, ensures all government regulations are adhered to.
• Encourages teamwork through cooperative interactions with regional operations team.
• Trains dining services and other staff on dining services fundamentals.
• Provides feedback on forms, policies, procedures and training tools to improve, simplify, experience for community dining services leaders.
• Supports roll out and utilization in their region of national, regional and local vendor programs for dining departments and measures compliance along with effectiveness of quality results.
• May participate in product reviews, new program feedback that is being tested or piloted in their region.
• Provides information and input to the dining leadership team regarding national food service programs.
• Works closely with VP of Dining and Sr Director of Culinary and consults with dietitian when necessary to ensure meals meet the nutritional requirements of the residents.

Qualifications

• Education and Experience: Bachelor's degree (B.A. or B.S.) in Culinary, Hospitality Management, Management, or other related field from four-year college or university preferred. A minimum of eight years of progressive experience in the food service industry including at least two of those years of experience in a multi-facility oversight role required.
• Certifications, Licenses, And Other Special Requirements: Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must be ServSafe Certified. Registered dietitian or Certified Dietary Manager preferred. Must have a valid driver license and access to a private vehicle for business use.