Director of Dining

Covenant Living • Santa Barbara, CA

3d • Hybrid

About The Position

The Dining Director has oversight of day-to-day operations; Delivers high quality food service; Ensures resident satisfaction with overall quality of Dining program; Achieves company financial targets and goals; Develops and maintains campus staffing model for recruitment and retention of employees: Executes strategic operational plans; Oversees management/administrative team who are responsible for special functions, cash control and payroll; Creates a positive environment. Dining Operations Leadership (Food Production) Leads all activity in the Dining Operations department, including all levels of care. Upholds food and physical safety standards compliant with HACCP and all regulatory requirements for food service establishments (ServeSafe, Department of Health Services, etc.,); Fosters a culture of innovation and empowerment (remaining current on industry trends- Health, Wellness, Sustainability, etc.,) Monitors and responds to customer-service opportunities related to resident satisfaction – actively encourages resident participation and engagement with Censuble survey tool Ensures Safer Home Commitment ATP testing is completed at home campus Active collaboration with Campus Activities Directors to maximize positive impact on resident enjoyment of Dining Operations (Life Connect pillars and coordination of major themed programming regarding special holidays and events, and resident specific milestones and celebrations). Staffing and Team Leadership Develops and leads a diverse team through team building, coaching and accountability. Develops and executes employee scheduling, rounding, and patient / customer satisfaction. Oversees and leads a total staff of up to 40 employees. Ensures effective scheduling and team effectiveness. Partners with HR to ensure full staffing through entire cycle of recruiting, onboarding, training, and retention. Provides progressive positive discipline to improve employee performance Financial Management (Food and Labor) Responsible for financials at local community level. Ensures financial success in food and labor costs, including payroll management. Monitors and provides expertise in budget management of all other non-food and non-labor related budget categories Maximizes revenue potential through meal program participation percentages and interdepartmental and community-based catering opportunities. Quality of Food and Service (Menu Management) Create menus of equivalent quality and value for all levels of care. Ensure menu provide appropriate nutritional value for Skilled Nursing, Assisted Living, and Resident Living residents with different needs. Ensure menus address special needs, such as food allergies and dietary preferences Ensure menus are consistent and implemented / followed consistently in communities. Monitors and implements effective labeling, dating, and product rotation procedures to ensure appropriate food safety measures and practices are observed.

Requirements

• High School Diploma
• 5+ years of management experience
• 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
• Exemplifies professional communication skills and a passion for a high level of customer service
• Possesses a working knowledge of Menu Management Systems
• Proficient in computer skills and report management
• Ability to actively partner with community leaders to support outreach opportunities
• Exhibits professionalism and integrity in the areas of Analytical Thinking, Financial Acumen (Profit and Loss mindset), Strategic Leadership, and Communication
• Ability to manage multiple priorities
• Demonstrates working knowledge of food inventory, ordering, production, and management systems
• Occasional handling of lightweight materials
• Physical ability to use the telephone, computer and keyboard, printer, and other office equipment
• Ability to travel by car and / or air (infrequent travel)
• Mobility around the community
• Ability to operate in a fast-paced kitchen and dining room setting
• Ability to handle food and work in a kitchen environment subject to food odors and food exposure

Nice To Haves

• Bachelors Degree
• Valid ServSafe certificate for state / achievement of state certifications

Responsibilities

• Oversight of day-to-day operations
• Deliver high quality food service
• Ensure resident satisfaction with overall quality of Dining program
• Achieve company financial targets and goals
• Develop and maintain campus staffing model for recruitment and retention of employees
• Execute strategic operational plans
• Oversee management/administrative team responsible for special functions, cash control and payroll
• Create a positive environment
• Lead all activity in the Dining Operations department, including all levels of care
• Uphold food and physical safety standards compliant with HACCP and all regulatory requirements
• Foster a culture of innovation and empowerment
• Monitor and respond to customer-service opportunities related to resident satisfaction
• Ensure Safer Home Commitment ATP testing is completed
• Collaborate with Campus Activities Directors to maximize positive impact on resident enjoyment of Dining Operations
• Develop and lead a diverse team through team building, coaching and accountability
• Develop and execute employee scheduling, rounding, and patient / customer satisfaction
• Oversee and lead a total staff of up to 40 employees
• Ensure effective scheduling and team effectiveness
• Partner with HR to ensure full staffing through entire cycle of recruiting, onboarding, training, and retention
• Provide progressive positive discipline to improve employee performance
• Ensure financial success in food and labor costs, including payroll management
• Monitor and provide expertise in budget management of all other non-food and non-labor related budget categories
• Maximize revenue potential through meal program participation percentages and interdepartmental and community-based catering opportunities
• Create menus of equivalent quality and value for all levels of care
• Ensure menus provide appropriate nutritional value for Skilled Nursing, Assisted Living, and Resident Living residents
• Ensure menus address special needs, such as food allergies and dietary preferences
• Ensure menus are consistent and implemented / followed consistently in communities
• Monitor and implement effective labeling, dating, and product rotation procedures

Benefits

• Medical, dental and vision insurance
• Employer paid group term life and disability
• Paid Time Off (PTO) & six paid holidays
• 403(b) with a 3% employer match
• Fitness center use at most facilities
• Various voluntary benefits: Life, AD&D
• Tuition assistance and scholarships
• Employee assistance program
• Legal services, home/auto insurance, discount purchasing program
• Pet Insurance

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED