Dining Sevices Director

GENERAL SUMMARY:

Provides supervision of service operations for food preparations and service operations to ensure resident enjoyment and satisfaction. Leads the serving of regular meals, orders food and supplies, maintains dining rooms, lounges, and serving areas and equipment in a safe and sanitary working condition, and works cooperatively with other departments. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Emphasis on safe and efficient food preparation and service delivery within multiple levels of care.

PRINCIPAL DUTIES:

Essential Job Duties: (Other duties will be assigned as needed) Must be willing and able to do the following:

• Provides supervision of service operations for food preparations and service operations to ensure resident enjoyment and satisfaction. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Emphasis on safe and efficient food preparation and service delivery within multiple levels of care.
• Directs daily operations of food service operations to ensure employees have appropriate equipment, inventory, and resources to perform their jobs. Includes supervision of all dining room operations, such as waited table service, food bars, and buffet lines. Includes supervision of all food preparation operations in cooperation with kitchen team and registered dietitian.
• Manages inventory, including food, equipment, and dining room supplies. Manages the budget by controlling costs and complying with budget requirements and making adjustments when necessary
• Ensures dining room experience is clean, neat, and fully stocked. Ensures dining room is an excellent experience for customers.
• Ensure compliance with all sanitation guidelines and federal / state regulations. Ensure compliance with Senior Living / Healthcare requirements.
• Train, coach and mentor employees with an active customer hospitality orientation.
• Establish and maintain operating and safety standards. Implement process improvements.
• Oversees the preparation, portioning, garnishing, presentation, and safe storage of food.
• Ensures that kitchen equipment, storage facilities, and dining room are sanitary, neat, and organized.

QUALIFICATIONS:

• High school diploma; some college or degree preferred.
• 2 years of work experience in casual or fine dining
• 3 year of experience leadership is preferred
• Exposure to dining room operations and kitchen operations is preferred (Experienced in both front of the house and back of the house operations)
• Must be ServSafe® Certified

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

• Walk and stands during entire shift.
• Uses hands to finger, handle, or feel; reach with hands & arms
• The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch or crawl.
• Regularly lift and carry racks or stacks of equipment, boxes, food products, trash weighing up to 40 pounds & frequently lift & or move more than 40 pounds.
• Work indoors 80%; outdoors 20%
• Hazards include, but are not limited to, cuts from broken glass, knifes, production equipment and metal cans, burns, slipping and tripping.
• Frequent washing of hands.
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Communicating clearly with guests and employees
• Operating cash register

Carrying trays of food products weighing about 20 pounds for distances up to 30 feet