Dining Operations Manager

Asbury Communities•Gaithersburg, MD

About The Position

The Dining Operations Manager oversees the daily operations of dining services, ensuring high-quality food service and resident satisfaction while maintaining financial and operational efficiency. The role manages dining managers, chefs, and hourly team members and ensures compliance with safety, sanitation, and regulatory standards. The manager fosters a collaborative environment, supports professional development, and works to enhance the overall dining experience. The position is full time, 40 hours per week, Monday through Friday from 8:30 a.m. to 5 p.m., with occasional weekends and holidays required. The stated annual compensation is $87,000. The job is located at Asbury Methodist Village.

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 to maintain high standards in food preparation, presentation, and service.
Oversee daily 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.
Directly 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 ensure appropriate coverage and efficient operation.
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 weekly safety inspections, observations, and operational audits.
Ensure corrective actions are documented and 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.