Dining Director (Food Service)

The Dining Director provides strategic and operational leadership for all dining services across Longview’s independent living, assisted living, and enhanced assisted living communities serving up to 210 residents. Reporting directly to the CEO, this position is responsible for departmental performance, resident satisfaction, regulatory compliance, financial management, and overall dining quality.

The Dining Director oversees front-of-house and culinary leadership staff and ensures dining operations align with organizational goals, regulatory requirements, and Longview’s mission, values, and standards of excellence. While primarily responsible for departmental leadership and oversight, the Dining Director is expected to maintain working knowledge of all dining operations and provide hands-on support as needed during operational demands, staffing shortages, emergencies, or special events.

Daily dining room supervision and kitchen production oversight are delegated to the Front of House Supervisor and Culinary Supervisor respectively.

Successful candidates will demonstrate strong leadership, operational judgment, financial acumen, professionalism, and the ability to lead multidisciplinary teams in a fast-paced senior living environment.

Schedule: M-F 8a-5p. Occasional evenings and weekends, as needed. The kitchen is open 6a-7p, 7 days per week/365 days per year

Compensation: $75,000-85,000 annual salary, commensurate with experience

Responsibilities/Duties:

• Provide leadership and oversight for all dining services operations, including two kitchens and two dining rooms serving breakfast, lunch, and dinner; 
• Direct, support, and evaluate departmental leadership staff, including the Front of House Supervisor and Culinary Supervisor; 
• Establish departmental goals, service standards, operational priorities, and performance expectations; 
• Promote a culture of hospitality, accountability, teamwork, professionalism, safety, and continuous improvement; 
• Maintain working knowledge of front-of-house, culinary, sanitation, food safety, and operational procedures to effectively lead and support departmental staff; 
• Collaborate with organizational leadership and participate in operational planning and decision-making; 
• Ensure effective coordination between dining operations, culinary services, and dietary consultation services; 
• Provide operational support within the department as needed to maintain continuity of service and resident satisfaction; 
• Develop, manage, and monitor the dining services operating budget; 
• Analyze labor, food, and supply costs and implement strategies to support fiscal responsibility and operational efficiency; 
• Oversee purchasing, vendor relationships, service contracts, inventory practices, and operational reporting systems; 
• Monitor the quality, consistency, and overall resident dining experience throughout the organization; 
• Oversee menu implementation, dining programs, and special events in collaboration with culinary leadership and the Dietitian to ensure resident satisfaction, nutritional adequacy, and regulatory compliance; 
• Participate in resident meetings, food committees, and other dining-related forums; 
• Ensure compliance with applicable federal, state, and local regulations, including New York State ALR/EALR requirements, sanitation standards, and food safety regulations; 
• Oversee implementation of department policies, procedures, staff training, certifications, and quality assurance practices; 
• Coordinate with the Dietitian regarding menu approval, therapeutic diets, nutritional compliance, and physician-ordered dietary modifications; 
• Collaborate with maintenance and other departments to ensure dining equipment and facilities are safe and properly maintained; 
• Oversee recruitment, retention, staff development, performance management, and disciplinary processes for departmental leadership staff in coordination with Human Resources; 
• Review  staffing plans and scheduling practices to support operational needs; 
• Support catering, special events, community functions, and organizational initiatives as needed; 
• Maintain confidentiality and professionalism in all interactions; 
• Perform other duties as assigned. 

• Must be at least 18 years of age; 
• Bachelor’s degree in hospitality management, food service management, culinary management, nutrition, business administration, or related field preferred; associate degree with significant relevant leadership experience may be considered; 
• Minimum of five (5) years of progressively responsible leadership experience in dining services, hospitality, healthcare food service, senior living, or related environment required; 
• Experience managing budgets, regulatory compliance, and multidisciplinary teams strongly preferred; experience in senior living or healthcare dining environments preferred; 
• Strong leadership, organizational, problem-solving, and decision-making abilities; 
• Excellent verbal, written, and interpersonal communication skills; 
• Knowledge of food service operations, sanitation standards, budgeting, purchasing, and applicable regulatory requirements; 
• Ability to analyze operational data and implement process improvements; 
• Ability to manage multiple priorities in a fast-paced environment; 
• Proficiency with computer systems, including Microsoft Office and operational software systems; 
• Ability to maintain effective professional relationships with residents, families, staff, vendors, and external partners; 
• Ability to perform essential physical functions of the role, including lifting up to 50 pounds, prolonged standing, and frequent bending, stooping, and reaching, with or without reasonable accommodation; 
• ServSafe certification (or equivalent food safety certification) preferred or willingness to obtain within an employer-designated timeframe; 
• Working knowledge of applicable local, state, and federal food safety and sanitation regulations (or ability to learn); 
• Successful completion of post-offer, pre-employment physical required.