Dining Services District Manager

Healthcare Services Group, Inc.•Richmond, VA

1d•$70,000 - $78,000

About The Position

Healthcare Services Group (HCSG) is seeking a Dining Services District Manager to oversee dining services operations across multiple locations. The role supports HCSG’s commitment to positively impacting communities and enhancing customer and resident experiences. The manager ensures consistent operations, regulatory compliance, staff development, and communication across the locations served. Residency within the service area is required. The stated annual pay range is USD $70,000 to $78,000. Compensation may vary based on applicant qualifications, experience, education, and the needs and operational requirements of the facility serviced.

Requirements

High school diploma or equivalent required.
Bachelor’s degree in management or a related field preferred.
Minimum two years of experience in quantity food production or service and personnel supervision preferred.
Strong organizational and communication skills.
Maintain a positive attitude and communicate effectively with building occupants, administration, and HCSG leadership.
Ability to complete regulatory compliance courses, identify issues, and implement necessary changes.
Strong leadership, interpersonal, analytical, and communication skills; capable of leading, directing, and supporting a team in a diverse environment.
Proven success in P&L and budget management.
Excellent organizational and time-management skills, with a track record of growing accounts.
Basic computer skills, including web-based reporting.
Compliance with COVID-19 vaccination policies.
Ability to lift and carry up to 50 pounds and push or pull up to 50 pounds; stand, sit, bend, and walk for extended periods; and perform routine, repetitive tasks continuously.
Ability to work around food and cleaning products.
Valid driver’s license.
Residency within the service area required.

Nice To Haves

Specialized training in dining services management and nutrition is desirable.
Bachelor’s degree in management or a related field preferred.
Experience in quantity food production or service and personnel supervision preferred.

Responsibilities

Manage and supervise dining services operations across multiple locations.
Ensure compliance with policies, procedures, and federal and state requirements.
Oversee staff training, development, and scheduling.
Maintain records of income, expenditures, supplies, personnel, and equipment for multiple sites.
Serve as a liaison between building occupants or administrators and HCSG staff, communicating directives and ensuring consistency across locations.
Perform other duties as assigned.