Director of Dining

Covenant Living Communities and Services•Batavia, IL

About The Position

We Are Inspired to Serve. Join us! The Director of Dining 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 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
Valid ServSafe certificate for state / achievement of state certifications

Responsibilities

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
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)
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
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
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.