Assistant Director of Dining Services

Culinesse•Wyomissing, PA

7d•Onsite

About The Position

Culinesse is a boutique dining service company focused on personalized resident and guest experiences in retirement communities. They aim to help clients develop their own identities with the support of Culinesse's expertise. Transparency in pricing, sourcing, communication, preparation, and ingredients is central to their brand. They emphasize nourishing the whole person and respecting the environment through life-enhancing and authentic food. The Assistant Director of Dining Services will support the Director of Dining Services in leading the Dining Services Department. This role oversees daily operations, including staffing, service delivery, and resident experience, ensuring high-quality hospitality aligned with the organization's brand, culture, values, standards, and regulatory requirements. The Assistant Director is a key operational leader, supervising staff, supporting financial performance, regulatory compliance, and process consistency. In the absence of the Director, this position assumes full operational responsibility.

Requirements

High school diploma or GED required.
Associate’s degree or higher in Hospitality Management, Food Service Management, Culinary Arts, or a related field required.
Minimum 4–6 years of progressive dining, hospitality, or food service management experience, preferably in a healthcare, senior living, or multi-unit environment.
Demonstrated experience managing staffing, scheduling, and daily operations in a high-volume dining environment.
Experience with financial oversight, including labor management, cost control, and operational performance metrics.
Experience with resident or customer-facing service environments requiring high levels of satisfaction and service recovery.
Prior experience utilizing POS systems, dining technology platforms, and billing systems.
Experience ensuring compliance with food safety and regulatory requirements.
Experience operating in a role with leadership responsibility in the absence of a department head.
Certified Dietary Manager (CDM) or ServSafe Certification (if not currently certified, the employee must, at a minimum, obtain ServSafe Certification within thirty (30) days of employment).
Current ServSafe certification is required in accordance with state/county law, or must become ServSafe certified within 30 calendar days of hire.
Basic computer skills is a must.
Ability to understand and place into action basic food safety/sanitation requirements and procedures.
Knowledge of, and ability to use, all department equipment.
Ability to maintain records and complete reports as required.
Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do.
Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Must comply with any dress code requirements.
Must be able to work nights, weekends and some holidays.

Nice To Haves

Bachelor's degree preferred.
Experience in healthcare, senior living, or long-term care dining services preferred.

Responsibilities

Oversee daily dining operations across all venues and levels of care.
Ensure consistent execution of service, hospitality, and operational standards.
Provide on-site leadership during peak service periods, evenings, weekends, and emergencies.
Assume full operational authority in the absence of the Director, including decision-making, staffing adjustments, and issue resolution.
Lead, manage, and hold dining staff accountable for performance, conduct, and service standards.
Oversee staffing, scheduling, and labor deployment, adjusting staffing plans in response to census, service demands, and operational needs.
Promote a positive, team-focused work environment aligned with organizational values.
Complete quarterly People Analyzer Tools (PATs) and utilize results to support performance improvement and recognition efforts.
Ensure all dining areas operate in accordance with organizational standards for cleanliness, service, and readiness.
Coordinate with culinary leadership to ensure seamless front-of-house and back-of-house operations.
Ensure high-quality service and operational effectiveness during meal service by monitoring service flow and staffing levels, conducting routine rounds, and implementing continuous improvements to the dining experience.
Maintain accurate and timely documentation and communication related to dining operations, service issues, and performance.
Monitor resident satisfaction and ensure prompt response and service recovery related to feedback and concerns.
Evaluate trends (comment cards, informal feedback) and drive improvements.
Lead and support planning and execution of resident programs, themed dining, catering, and events to ensure service quality, presentation, and budget alignment.
Enforce Dining Services policies and procedures, including sanitation, infection control, uniform standards, and conduct expectations.
Participate in and ensures team compliance with required training, certifications, and competency standards.
Support budget adherence and cost control (i.e., labor, food, supplies).
Monitor meal counts, productivity, and operational performance metrics.
Oversee dining systems, including POS, KDS, and other technology platforms to ensure accuracy and operational effectiveness.
Ensure accuracy of resident dining charges and support billing audit processes (i.e., PCC/Cubigo).
Lead or support execution of special events, holiday dining programs, and resident engagement experiences.
Serve as a liaison between Dining Services and other departments to support coordinated service delivery, resident needs, and operational efficiency.
Conduct themselves in a professional manner and ensure their subordinates do the same.
Consistently embody the values of Culinesse.
May perform other duties and responsibilities as assigned.