Director of Dining

Covenant Living•Bixby, OK

About The Position

We Are Inspired to Serve. Join us! Covenant Living of Bixby is seeking a Director of Dining to lead the dining team and oversee all aspect of the residents dining experience. Dining Operations Leadership Leads all activity in the Dining Operations department 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 Monitors and responds to customer-service opportunities related to resident satisfaction Active collaboration with the Activities Director to coordinate 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 10 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 Maximizes revenue potential through meal program participation percentages Quality of Food and Service (Menu Management) Create menus for all levels of care. Ensure menu provides appropriate nutritional value Monitors and implements effective labeling, dating, and product rotation procedures to ensure appropriate food safety measures and practices are observed. EDUCATION AND WORK EXPERIENCE: Required Degree : High School Diploma Preferred Degree : Bachelors Certificate(s): Valid ServSafe certificate for state / achievement of state certifications Experience: 2+ years of management experience. 2+ years of functional operations experience in Dining Operations or equivalent hospitality experience. Direct experience in the culinary aspects of food production. Experience in the restaurant industry, driving sales and customer satisfaction. Culinary production experience and a strong background in safety and sanitation compliance. KNOWLEDGE, SKILLS AND ABILITY: 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 and is 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, demonstrate professional communication skills, and a passion for a high level of customer service; Exhibits flexibility to take on additional responsibilities as needed; Demonstrates working knowledge of food inventory, ordering, production, and management systems. PHYSICAL REQUIREMENTS: The majority of time is spent in an office setting or dining operations setting (kitchen, dining room). The position requires occasional handling of lightweight materials and physical ability to use the telephone, computer and keyboard, printer, and other office equipment. The position requires ability to travel by car and / or air (infrequent travel). The position requires mobility around the community and 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. Compensation Pay Range: $61,408.00 - $78,084.00 per year Reasonable Pay Estimate A reasonable estimate of the pay range for this position is $61,408.00 - $78,084.00 per year. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity. For full time employees, we offer a generous benefits package that includes: 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 For more information about Covenant Living and CovenantCare at Home, please visit www.covliving.org or www.covenantcareathome.org . Covenant Living and CovenantCare Home Health and Hospice are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

Requirements

High School Diploma
Valid ServSafe certificate for state / achievement of state certifications
2+ years of management experience.
2+ years of functional operations experience in Dining Operations or equivalent hospitality experience.
Direct experience in the culinary aspects of food production.
Experience in the 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 and is 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, demonstrate professional communication skills, and a passion for a high level of customer service
Exhibits flexibility to take on additional responsibilities as needed
Demonstrates working knowledge of food inventory, ordering, production, and management systems.

Nice To Haves

Bachelors

Responsibilities

Leads all activity in the Dining Operations department
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
Monitors and responds to customer-service opportunities related to resident satisfaction
Active collaboration with the Activities Director to coordinate themed programming regarding special holidays and events, and resident specific milestones and celebrations
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 10 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
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
Maximizes revenue potential through meal program participation percentages
Create menus for all levels of care.
Ensure menu provides appropriate nutritional value
Monitors and implements effective labeling, dating, and product rotation procedures to ensure appropriate food safety measures and practices are observed.