Director of Dining Services & Hospitality

Northcrest Community•Ames, IA

About The Position

Northcrest Community is seeking a dynamic and service-driven Director of Dining Services & Hospitality to lead our culinary and dining operations with a focus on exceptional quality, hospitality, and resident experience. This role blends the operational excellence of a Dietary Manager with the service culture of a restaurant manager, ensuring that every dining interaction reflects warmth, dignity, and excellence. The ideal candidate is passionate about creating memorable dining experiences, fostering a culture of hospitality, creative menu planning and delivering high-quality, nutritious meals in a senior living environment.

Requirements

Bachelor’s degree in Hospitality, Food Service Management, Nutrition, or related field preferred. A Culinary Arts Degree or Diploma may be substituted for the Bachelor’s Degree.
3–5 years of leadership experience in dining services, hospitality, or restaurant management.
Experience in senior living, healthcare dining, or hospitality environments preferred.
Certified Dietary Manager (CDM) or ability to obtain certification within three months of hire.
Strong knowledge of food safety regulations and dietary compliance standards.

Responsibilities

Champion a culture of hospitality where residents and guests feel welcomed, valued, and known.
Lead by example in delivering restaurant-quality service with a personal touch.
Engage regularly with residents to understand preferences, gather feedback, and continuously enhance the dining experience.
Ensure dining environments are inviting, well-maintained, and reflective of Northcrest’s standards.
Oversee all daily dining operations, including dining rooms, kitchen production, and special events.
Ensure seamless coordination between culinary and service teams.
Maintain high standards for food presentation, service timing, and overall experience.
Manage scheduling, staffing levels, and workflow to optimize efficiency and service quality.
Partner with culinary staff and dietitian to ensure meals are both nutritionally balanced and appealing.
Ensure compliance with all dietary requirements, therapeutic diets, and resident-specific needs.
Uphold high standards for food safety, sanitation, and regulatory compliance.
Recruit, train, and mentor team members with a focus on hospitality, professionalism, and accountability.
Foster a positive, team-oriented culture grounded in respect and service excellence.
Provide ongoing coaching and performance feedback to elevate both service and culinary standards.
Determine Staffing needs of the Department necessary to meet the demands of the business.
Monitor and evaluate dining services through resident feedback, surveys, and direct observation.
Implement improvements that enhance both quality and hospitality.
Stay current with trends in senior living dining and restaurant service innovation.
Manage departmental budgets, including food, labor, and supplies.
Monitor cost controls while maintaining high quality.
Oversee inventory management and vendor relationships.