Dining Operations Manager

Asbury Communities•Gaithersburg, MD

2d•Onsite

About The Position

The Dining Operations Manager oversees daily dining services at Asbury Methodist Village, ensuring high-quality food service, resident satisfaction, and financial and operational efficiency. The role supervises dining managers, chefs, and hourly team members and ensures compliance with safety, sanitation, and regulatory standards. The manager fosters collaboration, supports professional development, and works to improve the overall dining experience. This is a full-time role scheduled for 40 hours per week, Monday through Friday, 8:30 a.m. to 5 p.m., with occasional weekends and holidays required. Compensation is $87,000 annually.

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.
Occasional weekend and holiday work is required.

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 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 on 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 new associates receive onboarding, orientation, and job-specific training.
Oversee scheduling, payroll functions, and staffing to maintain appropriate coverage and efficient operations.
Manage operating 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 weekly safety inspections, observations, and operational audits.
Document corrective actions and ensure they are completed 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.