Director of Dining Services, Senior Living Community

NexDine • Goshen, IN

79d • $70,000 - $80,000

About The Position

The General Manager reports to the Regional Vice President and is responsible for managing the daily operations at our Senior Living Community. The General Manager is accountable for meeting or exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development, and creating a positive work environment for staff. This role also involves managing an annual revenue of $1M+ while ensuring a high standard of care and service for residents.

Requirements

• Strong communication proficiency.
• Customer/client focus.
• Problem solving and analysis skills.
• Leadership capabilities.
• Team-oriented mindset.
• Project management skills.

Responsibilities

• Direct and/or assist the Executive Chef/staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation.
• Ensure the quality of all food products and that standards are met.
• Oversee all aspects of catering operations.
• Maintain vendor relationships and monitor vendor purchasing guidelines.
• Assist Executive Chef in oversight of supplies, equipment, or work areas to ensure conformance to established standards.
• Arrange for equipment purchases or repairs.
• Oversee purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Create, compile, and record production or operational data on specified forms.
• Create procedures and strategies to improve unit performance.
• Ensure compliance with all contractual requirements.
• Participate in Business Review process and presentation. Ensure frequent client communication and facilitate monthly/quarterly meetings.
• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, adherence to budgetary guidelines.
• Generate financial reports, assist in budget planning process, and P&L analysis and reporting. Develop operational forecasts, explain variances and manage all unit accounting functions.
• Oversee inventory management and updating price fluctuation.
• Participate in monthly P&L review process with corporate office.
• Provide direction and manage performance of all direct and indirect reports ensuring employee development, engagement and compliance with company related policies and standards.
• Manage and motivate employees through continuous communication and regular team meetings.
• Instruct, train and supervise direct or indirect reports in the preparation, cooking, garnishing, or presentation of food.
• Provide superior customer service to include being attentive, approachable, greeting and thanking customers.
• Perform other duties and responsibilities as assigned.

Benefits

• Generous Compensation & Benefits Package
• Health, Dental & Vision Insurance
• Company-Paid Life Insurance
• 401(k) Savings Plan
• Paid Time Off: Vacation, Holiday, Sick Time
• Employee Assistance Program (EAP)
• Career Growth Opportunities
• Various Employee Perks and Rewards

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Industry: Food Services and Drinking Places
• Number of Employees: 251-500 employees