Assistant Director of Dining Services

Compass Group•La Verne, CA

1d•$70,000 - $90,000•Onsite

About The Position

With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. As an Assistant Director of Dining Services I, you will be responsible for assisting with the day-to-day food service operations of a medium to large senior living account. You will manage and lead a team of FOH staff, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area.

Requirements

1 to 3 years of food service management experience.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Strong leadership and communication skills.
Financial experience and business acumen skills.
Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.

Nice To Haves

Associate’s degree is preferred.

Responsibilities

Assist in overseeing the daily operations of dining services, ensuring exceptional food quality, service standards, and resident satisfaction
Support the management, training, scheduling, and development of culinary and dining staff.
Address resident concerns and feedback promptly to enhance the overall dining experience.
Ensure compliance with all food safety, sanitation, and regulatory requirements, including ServSafe and state guidelines.
Monitor food and labor costs, inventory levels, purchasing, and budget performance.
Collaborate with the Director of Dining Services and Executive Chef on menu planning, special events, and catering functions.
Ensure consistent execution of company policies, procedures, and hospitality standards.
Provide leadership and operational support in the Director of Dining Services' absence.