Dining Operations Manager

Asbury Communities•Gaithersburg, MD

20h

About The Position

The Dining Operations Manager oversees daily dining services operations, ensuring high-quality food service and resident satisfaction while maintaining financial and operational efficiency. The role manages the dining manager, chefs, and hourly team members and ensures compliance with safety, sanitation, and regulatory standards. It fosters collaboration, supports professional development, and enhances the overall dining experience. The position is full-time, 40 hours per week, Monday through Friday, 8:30 a.m. to 5:00 p.m. Occasional weekends and holidays are required. The annual salary is $87,000–$90,700.

Requirements

Bachelor’s degree or equivalent experience.
Certified Food Manager certification required.
At least 5 years of progressive food service, hospitality, or dining operations management experience.
Demonstrated knowledge of labor management, budgeting, financial reporting, and operational controls.

Nice To Haves

Certified Dietary Manager certification preferred.
Experience overseeing multiple dining venues or complex food service operations preferred.

Responsibilities

Manage multiple food service operations and maintain high standards for food preparation, presentation, and service.
Oversee front-of-house and back-of-house operations across assigned dining venues.
Ensure consistent food quality, presentation, temperature, and timely service.
Address resident concerns promptly and professionally, documenting resolutions and follow-up.
Coordinate with culinary leadership to ensure menu execution and service consistency.
Supervise, coach, and manage the performance of dining room managers, supervisors, and associates.
Conduct leadership meetings, associate check-ins, and performance evaluations.
Ensure associates receive onboarding, orientation, and job-specific training.
Oversee scheduling, payroll functions, and staffing to maintain appropriate coverage and efficient operations.
Manage operational expenses in accordance with approved budgets.
Monitor labor productivity, scheduling efficiency, overtime, and staffing levels.
Partner with culinary leadership to control food costs, waste, and inventory.
Review financial reports, identify unfavorable variances, and implement corrective action plans.
Ensure compliance with food safety regulations, sanitation requirements, and organizational policies.
Complete required weekly safety inspections, observations, and operational audits.
Document corrective actions and ensure completion within established deadlines.
Maintain readiness for regulatory inspections and internal audits.
Plan and coordinate catering services, special events, and other dining-related activities.
Engage with residents to understand dining preferences and address concerns.
Participate in resident meetings and service improvement initiatives.