Director of Dining Services (Healthcare)

The Campus Director of Dining reports to the RVP/RDO and is responsible for managing the daily operations of the unit. Responsible for meeting or exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development, and creating a positive work environment for staff. Manages annual revenue of $1M .

Essential Functions

Culinary

• Responsible for directing and/or assisting the Executive Chef/staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation.
• Responsible for the quality of all food products and ensure that standards are met.
• Oversight of all aspects of catering operations.

Operations

• Responsible for maintaining vendor relationships and monitoring of vendor purchasing guidelines.
• Assist Executive Chef in oversight of supplies, equipment, or work areas to ensure conformance to established standards.
• May arrange for equipment purchases or repairs.
• Oversight of purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• May determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Ability to create, compile, and record production or operational data on specified forms.
• Create procedures and strategies to improve unit performance.
• Ensure compliance with all contractual requirements.
• Participate in Business Review process and presentation. Ensure frequent client communication and facilitate monthly/quarterly meetings.

Financial

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, adherence to budgetary guidelines.
• Ability to generate financial reports, assist in budget planning process, and P&L analysis and reporting. Develop operational forecasts, explain variances and manage all unit accounting functions.
• Oversight of inventory management and updating price fluctuation.
• Participate in monthly P&L review process with corporate office.

People

• Provide direction and manage performance of all direct and indirect reports ensuring employee development, engagement and compliance with company related policies and standards.
• Manage and motivate employees through continuous communication and regular team meetings
• May instruct, train and supervise direct or indirect reports in the preparation, cooking, garnishing, or presentation of food.
• Provide superior customer service to include being attentive, approachable, greeting and thanking customers.
• May perform other duties and responsibilities as assigned.

Skills/Aptitude

• Communication Proficiency
• Customer/Client Focus
• Problem Solving/Analysis
• Leadership
• Team Oriented
• Project Management

Supervisory Responsibility

This position oversees all employees of the unit and is responsible for the performance management and hiring of direct or indirect reports within the unit.

Work Environment

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull or lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience

• Bachelor’s degree, culinary school certificate or degree or equivalent combination of education and experience
• 5 - 7 years’ experience in a similar leadership role
• Microsoft Office Suite

Required Eligibility Qualifications

• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Type: Full-time

Pay: $85,000.00 - $90,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

Experience:

• Culinary Management: 2 years (Required)
• Financial Management: 2 years (Required)
• Healthcare Management: 2 years (Required)

License/Certification:

• ServSafe Certficate (Required)

Work Location: In person

Salary : $85,000 - $90,000