Manager, Dining Operations

Covenant Living Communities and Services•Santa Barbara, CA

1d•$73,994 - $93,338•Onsite

About The Position

This role involves providing supervision for food preparation and service operations to ensure resident enjoyment and satisfaction within a Continuing Care Retirement Community (CCRC) setting. The Manager, Dining Operations contributes to account revenue and operating profit by implementing services and identifying growth opportunities, with a strong emphasis on safe and efficient food preparation and service delivery across multiple levels of care. Key responsibilities include directing daily food service operations, ensuring staff have necessary equipment and resources, overseeing all dining room activities (waited table service, food bars, buffets), and supervising food preparation in collaboration with the kitchen team and a registered dietician. The position also entails managing inventory for food, equipment, and dining room supplies, controlling the budget, and ensuring the dining environment is clean, well-stocked, and provides an excellent customer experience. Compliance with all sanitation guidelines, federal/state regulations, and Senior Living/Healthcare requirements is crucial. The manager is expected to train, coach, and mentor employees with a focus on customer hospitality, establish and maintain operating and safety standards, and implement process improvements. This position is part of Covenant Living & CovenantCare at Home, a faith-based organization dedicated to providing outstanding care and services to senior adults since 1886. The company emphasizes standards of behavior including Safety, Courtesy, Responsiveness, and Image, aiming to create joy and peace of mind for residents and their families. With approximately 3,200 employees serving over 5,000 residents across 14 campuses, the organization is committed to making a difference in others' lives.

Requirements

High school diploma
2+ years of work experience in dining
Food safety certification, renewed every 3 years or as required.
Ability to motivate and energize teams.
Ability to effectively navigate difficult conversations.
Ability to effectively interact with staff and residents in order to positively influence staff retention and resident satisfaction.
Effectively assists in sourcing, interviewing, training, onboarding, and retention of staff.
Build the bench of qualified staff in order to minimize disruption of service related to fluctuations in staff.

Nice To Haves

Associates' degree
3+ year of experience leadership is preferred
Exposure to dining room operations and kitchen operations is preferred (Experienced in both front of the house and back of the house operations).
CDM licensure preferred; Company will sponsor the educational program to get the candidate licensed as a CDM within the first 12 months of employment.

Responsibilities

Provides supervision of service operations for food preparations and service operations to ensure resident enjoyment and satisfaction.
Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.
Directs daily operations of food service operations to ensure employees have appropriate equipment, inventory, and resources to perform their jobs.
Includes supervision of all dining room operations, such as waited table service, food bars, and buffet lines.
Includes supervision of all food preparation operations in cooperation with kitchen team and registered dietician.
Manages inventory, including food, equipment, and dining room supplies.
Manages the budget by controlling costs and complying with budget requirements and making adjustments when necessary.
Ensures dining room experience is clean, neat, and fully stocked.
Ensures dining room is an excellent experience for customers.
Ensure compliance with all sanitation guidelines and federal / state regulations.
Ensure compliance with Senior Living / Healthcare requirements.
Train, coach and mentor employees with an active customer hospitality orientation.
Establish and maintain operating and safety standards.
Implement process improvements.
Oversees the preparation, portioning, garnishing, presentation, and safe storage of food.
Ensures that kitchen equipment, storage facilities, and dining room are sanitary, neat, and organized.