Director of Dining Services

MBK Senior Living•Orange, CA

About The Position

The Director of Dining Services leads the dining program to provide outstanding hospitality and a high-quality experience for residents, families, and guests. The role oversees food production, menu development, safety compliance, and departmental budgets while building and mentoring a high-performing team aligned with MBK Senior Living’s mission and values. The position pays $73,000 per year and works Monday through Friday during daytime hours. The Director hires, trains, coaches, supervises, and retains dining staff; sets and monitors performance goals; and makes employment decisions. The role also participates as Manager on Duty and collaborates with the leadership team. Responsibilities include planning menus with the Chef, managing food, supply, and labor budgets, purchasing from approved vendors, overseeing inventory and deliveries, maintaining food quality and safety, addressing resident feedback, and adapting operations to occupancy and economic conditions. The role requires a high school diploma or GED, at least five years of dining or hospitality leadership experience, and ServSafe and Food Handler’s certificates. College coursework or a degree and senior living experience are preferred. Candidates must complete required background clearances and health screening and provide a negative TB test result within seven days of employment; the test must be from within the prior six months. The position has substantial mobility and lifting requirements and involves prolonged computer use and movement throughout the community.

Requirements

High school diploma or equivalent (GED).
At least five years of experience in dining or hospitality leadership.
ServSafe certification and a Food Handler’s Certificate.
Proficiency with Microsoft Office Suite, including Word, Excel, and Outlook, and standard office equipment.
Complete required background clearances and health screening and provide negative TB test results within seven days of employment; the test must be within the last six months.
Excellent written and verbal English communication skills, including speaking, writing, and reading; comfort speaking publicly and presenting to small groups.
Ability to deal tactfully and professionally with personnel, residents, family members, and guests.
Strong organizational, problem-solving, and time-management skills.
Ability to make sound independent decisions, remain calm, and manage conflicts, stressful situations, and emergencies effectively.
Ability to perform job-related movement, including walking, bending, kneeling, squatting, pulling, reaching overhead, and repetitive motion, with or without accommodation.
Ability to lift and carry up to 50 pounds and push up to 250 pounds as needed, with or without accommodation.
Ability to work at a computer for prolonged periods and move intermittently throughout the workday and community.
Ongoing compliance with applicable laws and regulations, including Resident Rights, HIPAA, state licensing regulations, and applicable professional-license requirements.

Nice To Haves

College coursework or a college degree.
Senior living experience.

Responsibilities

Prepare high-quality meals in a timely and consistent manner, reflecting local customs and tastes.
Maintain inventory controls for kitchen equipment and conduct monthly inventory of china, glass, and silver.
Manage the department budget for food, supplies, and labor, and purchase from approved vendors.
Establish menus and supporting recipes in collaboration with the Chef; review market developments for ideas, techniques, and products.
Ensure compliance with health and safety requirements for food preparation, storage, service, and equipment.
Monitor food preparation, portion sizes, garnishing, and presentation to maintain consistent quality.
Investigate and resolve resident comments and suggestions about food selection, quality, and service.
Schedule and receive food and beverage deliveries and verify product quality and quantity.
Conduct departmental planning and forecasting and adjust operations based on occupancy and economic conditions.
Model high standards of personal appearance and grooming, including wearing a name tag while working.
Maintain a safe and secure environment for staff, residents, and guests by following established standards and procedures.
Comply with applicable federal, state, and local regulations and company policies for dining operations.
Promote engagement and continuous improvement through teamwork, open communication, mentoring, coaching, and recognition.
Interview, hire, train, coach, supervise, and retain dining staff; set performance goals and monitor performance.
Make employment decisions, including transfer, suspension, promotion, discharge, assignment, reward, or counseling.
Participate as Manager on Duty and collaborate as a member of the leadership team.
Perform other duties or special projects as assigned or requested by the Executive Director.
Move throughout the community and physically assist residents during routine transfers or emergencies as needed.

Benefits

Competitive salaries.
Leadership development, live in-person training, virtual training, and individual and group training.
401(k) retirement plan with company match up to 4%.
Employee Assistance Program for employees and household members.
Financial and legal services.
Educational loan assistance and scholarships.
Team member discount programs.
Resources supporting physical, emotional, and financial wellness.
Free meal per shift.
For full-time team members: comprehensive medical, dental, and vision coverage, with multiple medical plan options including an HSA-eligible plan with company contributions.
For full-time team members: healthcare and dependent-care flexible spending accounts.
For full-time team members: commuter benefits.
For full-time team members: company-paid life insurance and accidental death and dismemberment coverage.
For full-time team members: disability benefits, where applicable and subject to state-specific programs and eligibility requirements.
For full-time team members: voluntary accident, critical illness, and hospital indemnity insurance.