Director of Dining Services

Brookdale Senior Living Inc.•Nashville, TN

About The Position

The Director of Dining Services directs food service operations within a community, including food preparation, dining room operations, and meal delivery. The role manages food purchasing and inventory, controls costs, maintains vendor service and quality, and ensures nutritious, high-quality food that supports residents’ health and enjoyment. The Director ensures compliance with federal, state, and local food safety regulations and coordinates dining events and themes with activities, marketing, and other administrative staff. Catering may also be provided for resident or staff events. The Director hires, trains, and manages supervisory staff across kitchen, dining room, catering, and delivery services. The role works with chefs and cooks to develop menus, gathers resident preferences, coordinates meals with dieticians and care staff, and oversees department budgets, staffing, purchasing, and inventory. It also promotes resident socialization through dining experiences and events, maintains safe and pleasant dining areas, and networks with Regional Food Service Directors to improve operations and share ideas. A college degree in food service or hospitality management is preferred. Candidates need at least eight years of progressive food service experience, including at least three years in a responsible supervisory role, as well as experience managing food inventories and budgets. Current ServSafe Certification and any required local, state, or county food-handling or sanitation licenses or certificates are required.

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 people preparing food and serving customers.
Experience managing food inventories and budgets.
Current ServSafe Certification.
Obtain or hold 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 positions, and food and beverage operations.
Ability to manage a food service budget providing three meals per day, seven days a week, for large numbers of residents and visitors.
Extensive knowledge of federal, state, and local regulations for safe food preparation and handling.
Ability to understand residents’ dining and nutritional needs and incorporate their preferences into dining services.
Ability to communicate courteously and effectively with staff, residents, visitors, and vendors.
Willingness to communicate residents’ perceived physical and emotional needs to other skilled staff.
Ability to perform physical activities including standing, walking, sitting, handling or feeling objects, reaching, climbing or balancing, stooping, kneeling, crouching or crawling, talking, hearing, tasting, smelling, and seeing; lift up to 50 pounds.
Ability to travel occasionally.

Nice To Haves

College degree in food service or hospitality management.

Responsibilities

Direct food preparation, dining room operations, and dining delivery services within the community.
Purchase food and manage inventory, vendor service, quality, cost controls, and waste.
Ensure residents receive nutritious, high-quality food and that operations comply with applicable food safety regulations.
Plan and execute dining events and themes in coordination with the Activities Director, Marketing Director, and other administrative staff; cater events as requested.
Hire, train, and manage supervisory staff for kitchen, dining room, catering, and delivery services.
Coach supervisors on safe and sanitary operations, staffing levels, associate motivation, discipline, and training.
Work with chefs and cooks to develop appealing and nutritious menus.
Assess residents’ food preferences through surveys and daily contact, and incorporate their preferences into menus and events.
Coordinate with dieticians, nursing staff, and care associates to ensure appropriate meal selection, preparation, and delivery for residents’ dietary needs.
Develop and monitor the department budget, including purchasing and staffing expenditures; approve food orders and recommend changes as needed.
Promote resident socialization and enjoyment through food presentation and events, and maintain safe, pleasant dining rooms.
Network with Regional Food Service Directors to improve operations, reduce costs, and develop 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 for full-time associates
Paid holidays for full-time associates
Company-provided life insurance for full-time associates
Adoption benefit for full-time associates
Short- and long-term disability for full-time associates
Flexible Spending Accounts for full-time associates
Health Savings Account for full-time associates
Optional life and dependent life insurance for full-time associates
Optional accident, critical illness, hospital indemnity insurance, and legal plan for full-time associates
Tuition reimbursement for full-time associates
Annual bonus incentive and sales referral bonuses for eligible full-time associates
Advancement of naturalization application fees up to $725, less applicable taxes and withholding, for qualified associates employed for at least one year
Professional development and ongoing health and wellness programs
Health insurance, life insurance, and retirement plans, varying by employment status
Robust training program and corporate support