Director of Dining Services

Brookdale Senior Living Inc.•Lubbock, TX

13d

About The Position

The Director of Dining Services directs food service operations in the community, including food preparation, dining room operations, and meal delivery. The role manages food purchasing and inventory, controls costs and vendor service quality, and ensures nutritious, high-quality meals that support residents’ health and preferences. The Director ensures compliance with applicable food safety and sanitation regulations and plans dining events and themes with activities, marketing, and other administrative staff. Catering may also be provided for events requested by residents or staff. The Director hires, trains, and manages supervisory staff across kitchen, dining room, catering, and delivery services. The role develops menus with chefs and cooks, gathers resident feedback, coordinates dietary needs with dieticians and care staff, and manages department budgets, staffing expenditures, purchasing, and inventory. It also works to improve the dining experience and dining room environment, and collaborates with regional food service directors on operational improvements and cost reduction. The position requires at least eight years of progressive food service industry experience, including at least three years in a responsible supervisory role, along with experience managing food inventories and budgets. A college degree in food service or hospitality management is preferred. Current ServSafe certification and any required local, state, or county food handling or sanitation licenses or certificates are required. The work involves interaction with coworkers, residents, and vendors; occasional travel; and possible weekend, evening, or night work when needed for shift coverage. Physical demands include standing, walking, sitting, handling objects, reaching, climbing or balancing, stooping or kneeling, talking or hearing, tasting or smelling, vision, and lifting up to 50 pounds. Potential exposures include communicable diseases, latex, blood-borne pathogens, chemicals, infectious or biological hazards, and injuries from falls, burns, odors, or equipment cuts.

Requirements

At least eight years of progressive experience in the food service industry.
At least three years of experience in a responsible supervisory role overseeing others preparing food and serving customers.
Experience managing food inventories and budgets.
Current ServSafe Certification.
Any locally, state-, or county-required food handling or sanitation licenses or certificates.
Ability to manage a large number of associates directly and through supervisors.
Extensive knowledge of food preparation and delivery, food service roles, and food and beverage operations.
Knowledge of federal, state, and local regulations concerning food preparation and handling safety.
Ability to understand residents’ dining and nutritional needs and incorporate their preferences into dining operations.
Ability to manage a food service budget providing three meals per day, seven days a week, to large numbers of residents and visitors.
Ability to communicate courteously and effectively with staff, residents, and visitors, and to communicate residents’ perceived physical and emotional needs to skilled staff.
Ability to work occasional weekends, evenings, or nights when needed for shift coverage.
Ability to lift up to 50 pounds.
Ability to perform physical activities including standing, walking, sitting, handling or feeling objects, reaching, climbing or balancing, stooping, kneeling, crouching or crawling, talking or hearing, tasting or smelling, and using vision.
Ability to travel occasionally.

Nice To Haves

College degree in food service or hospitality management.

Responsibilities

Direct food service operations, including food preparation, dining room operations, and dining delivery services.
Purchase food and manage inventory, vendor service, quality, costs, and waste.
Ensure nutritious, high-quality food and compliance with federal, state, and local food safety and sanitation regulations.
Plan and execute dining events and themes with activities, marketing, and administrative staff; cater events as requested.
Hire, train, and manage supervisory staff for kitchen, dining room, catering, and delivery services.
Coach supervisors on staffing, motivation, discipline, training, and maintaining safe and sanitary operations.
Work with chefs and cooks to develop nutritious and appealing menus.
Assess residents’ food preferences through surveys and daily contact, and incorporate those preferences into menus and events.
Coordinate residents’ dietary needs with dieticians, nursing staff, and care associates to ensure appropriate meal selection, preparation, and delivery.
Develop the department budget, including purchasing and staffing expenditures; approve food orders and maintain appropriate inventory.
Monitor budget compliance and recommend changes to maintain operational quality and resident satisfaction.
Promote resident socialization and enjoyment through food presentation and events, and maintain safe, pleasant dining rooms.
Collaborate with Regional Food Service Directors to improve operations, reduce costs, and develop creative program ideas.

Benefits

Medical, dental, and vision insurance
401(k)
Associate assistance program
Employee discounts
Referral program
Early access to earned wages for hourly associates outside California
Optional identity theft protection and pet insurance
Paid time off
Paid holidays
Company-provided life insurance
Adoption benefit
Short- and long-term disability
Flexible Spending Accounts
Health Savings Account
Optional life and dependent life insurance
Optional accident, critical illness, hospital indemnity insurance, and legal plan
Tuition reimbursement
Annual bonus incentive eligibility for full-time associates in the role
Sales referral bonuses
Advancement of eligible naturalization application fees, up to $725, for qualifying associates who have been with the company for at least one year