Title Director of Dining Services
Department Dining Services
Job Type Full-Time
Shift Days
Job Description

Position Overview: Orchestrates the integration of the dining rooms, provides meals, products and services to residents, department, employees and vendors, striving for excellence. Assesses, plans, implements and evaluates the department continually which includes administration, quality assurance and control, nutrition, purchasing, cost control, sanitation/hazard analysis, critical control point and future planning.


Essential Functions and Responsibilities: include the following. Other duties may be assigned.

  1. Provides residents with quality meals, responsive service and meets their nutritional requirements while providing the same level of products and service to other departments, vendors, guests and employees.
  2. Leads all departmental employee functions providing the community with productive, responsive employees who are well-trained, effectively managed, and maintain accurate and all necessary documentation to meet Human Resource guidelines.
  3. Responsible for fiscal management and accountability for the department. Implement systems and controls to achieve financial performance as established by the departmental budget including per meal costs, labor costs, and raw food costs.
  4. Orchestrates departmental administration, subordinate groups and related departments through effective leadership to enable the community to achieve its mission.
  5. Assure that all services and programs are in compliance with federal, state, and/or local laws and statutes.
  6. Show professional knowledge, proficiency and initiative in achieving goals and meeting standards.
  7. Develop departmental goals and objectives, formulate and implement tools for evaluations and methods for follow-up.
  8. Develop and/or approve written policies/procedures for the department to include: meal planning, purchasing, receiving, distribution, inventory, food production, quality control, sanitation HACCP, nutrition, and staff development.
  9. Responsible for ongoing evaluation of programs, operations, training, purchasing, personnel performance and cost accounting in order to maintain excellence or to bring about change in nutritional adequacy of meals, resident and staff acceptance of meals/service, new products/equipment, management systems, sanitation/safety and quality control and assurance.


Knowledge, Skills and Abilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Ability to handle multiple projects at the same time. Ability to coordinate well with multiple people and/or departments at the same time. Excellent communication and training skills. Working knowledge of computer software systems.


Education and/or Experience: A minimum of seven years of restaurant or food service management experience including training and education is recommended. College degree in Restaurant/Institution Management, Dietetics or Nutrition. Applicable experience is acceptable.


Supervisory Responsibilities: Directly supervises the Dining Services Management team.


Language Skills: Ability to effectively communicate with a variety of mediums including strong verbal, written and computer skills.


License, Certificates, Registration: Serve Safe certification preferred


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

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