Director of Dining

Covenant Living Communities and Services•Westminster, CO

1d•$78,155 - $113,867

About The Position

The Director of Dining oversees day-to-day dining operations and delivers high-quality food service while ensuring resident satisfaction and achievement of company financial goals. The role develops and maintains the campus staffing model, executes strategic operational plans, oversees administrative and management functions such as cash control and payroll, and fosters a positive environment. The Director leads food production and dining operations across all levels of care, upholding food and physical safety standards and regulatory requirements. The role promotes innovation, monitors resident satisfaction, encourages resident participation, and collaborates with Campus Activities Directors on programming and events. It also leads and develops a diverse staff of up to 40 employees, manages recruiting, onboarding, training, scheduling, coaching, accountability, and retention, and partners with HR to maintain staffing. The position is responsible for community-level financial management, including food and labor costs, payroll, budget oversight, and maximizing revenue through meal participation and catering. It oversees menu management to provide consistent, appropriate nutritional value for residents across Skilled Nursing, Assisted Living, and Resident Living, while accommodating allergies and dietary preferences and maintaining food labeling, dating, rotation, and safety practices. The role is based primarily in an office or dining operations setting, including the kitchen and dining room. It involves mobility around the community, working in a fast-paced kitchen and dining room, handling food, and occasional travel by car or air.

Requirements

High school diploma required.
Valid ServSafe certificate for the state and achievement of state certifications.
At least 5 years of management experience.
At least 5 years of functional operations experience in Dining Operations or equivalent hospitality experience.
Direct experience in the culinary aspects of food production.
Experience in the retail restaurant industry, driving sales and customer satisfaction.
Culinary production experience and a strong background in safety and sanitation compliance.
Proven track record of developing and executing plans that drive results.
Professional communication skills and a strong commitment to high-level customer service.
Working knowledge of Menu Management Systems and proficiency in computer skills and report management.
Ability to partner with community leaders to support outreach opportunities.
Analytical thinking, financial acumen, a profit-and-loss mindset, strategic leadership, and communication skills.
Ability to manage multiple priorities and take on additional responsibilities as needed.
Working knowledge of food inventory, ordering, production, and management systems.
Ability to travel by car and/or air on an infrequent basis.
Ability to move around the community and work in a fast-paced kitchen and dining room setting.
Ability to handle food and work in a kitchen environment with food odors and exposure.
Ability to use a telephone, computer and keyboard, printer, and other office equipment.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Oversee day-to-day dining operations and deliver high-quality food service.
Ensure resident satisfaction with the overall dining program and respond to customer-service opportunities.
Achieve company financial targets and goals and execute strategic operational plans.
Develop and maintain the campus staffing model for employee recruitment and retention.
Oversee management and administrative functions, including special functions, cash control, and payroll.
Lead all dining operations and food production activity across all levels of care.
Uphold food and physical safety standards and comply with HACCP and applicable regulatory requirements.
Promote innovation and remain current on industry trends in health, wellness, and sustainability.
Encourage resident participation and engagement with the Censuble survey tool.
Ensure Safer Home Commitment ATP testing is completed at the home campus.
Collaborate with Campus Activities Directors on dining-related programming, holidays, events, milestones, and celebrations.
Develop and lead a diverse team through team building, coaching, and accountability.
Develop and execute employee scheduling, rounding, and customer-satisfaction practices.
Oversee and lead a staff of up to 40 employees and ensure effective scheduling and team performance.
Partner with HR throughout recruiting, onboarding, training, and retention to ensure full staffing.
Use progressive positive discipline to improve employee performance.
Manage local community financials, including food and labor costs and payroll.
Monitor and provide expertise in budget management for non-food and non-labor categories.
Maximize revenue through meal program participation and interdepartmental and community-based catering.
Create menus of equivalent quality and value for all levels of care.
Ensure menus provide appropriate nutritional value for residents with differing needs and accommodate allergies and dietary preferences.
Ensure menus are consistent and implemented as intended across communities.
Monitor and implement labeling, dating, and product-rotation procedures to support food safety.