Director of Dining Services

Job Summary:

The Director of Dining Services will be responsible for overall supervision and direction for dining services program, catering, the dining room, and room service programs. The Director of Dining Services is also responsible for delivering these programs in a manner that exceeds residents' expectations and provides the Community with additional revenues.

Supervisory Responsibilities: 

• Recruits, interviews, hires, and trains new staff in the department.
• Oversees the daily workflow of the department.
• Provides constructive and timely performance evaluations.

Duties & Responsibilities:

• Support the mission, vision, and culture of the organization through positive communication and leadership.
• Contribute to Community relationships by demonstrating cooperation and professional conduct with residents, families, fellow associates, physicians, pharmacies and other vendors or persons.
• Contribute to team effort by being flexible in work assignments; by furnishing support; by taking initiative; and by understanding how this position affects and compliments all other Community positions.
• Able to maintain work pace appropriate to given work load. 
• Perform activities on schedule while maintaining regular attendance and punctuality within specified tolerance.
• Supervise kitchen and dining room staff, provide training, set and adjust rates of pay and hours of work, provide informal and formal performance feedback, recognize both appropriate and inappropriate behaviors/performances through rewards and discipline, and apportion work among subordinates.
• Perform all cook functions as necessary, serving 3-4 shifts a week as required by the Executive Director.
• Order food and kitchen supplies from approved vendors and maintain good communication with all vendors.
• Record and maintain adequate food inventory and complete reports as required by LAHP.
• Follow all LAHP and Crandall dietary policies and procedures and ensure compliance by other food service employees.
• Ensure that employees practice safe food-handling techniques and comply with federal, state, county, and city regulations regarding health, safety, and sanitation.
• Ensure that personnel who display signs of communicable diseases are not working.
• Hold regularly scheduled staff meetings with all dining room personnel to ensure efficient kitchen.
• Plans, organizes, and controls all activities of the department. Participates in developing department goals, objectives, and systems.
• Ensures compliance with all federal, state, and local employment laws.
• Servant Leadership directs all aspects of decision making.
• Conducts resident evaluations in a prompt and timely matter according to state regulations and LAHP policies and procedures.
• Respond in a timely manner to requests of residents, families, and guests’ programs. 
• Work in all areas of the community.
• Follow Safety Policy & Procedures.
• Performs other related duties as assigned.

Required Skills & Abilities: 

• Able to communicate effectively with all levels of management, team members, residents, family members, guests, vendors, referral sources, and outside contacts. 
• Able to manage revenue and expense budget. (Staffing, supplies, raw food)
• Strong supervisory and leadership skills.
• Able to make independent decisions. 
• Enjoys working with the senior population.
• Must be able to communicate in a warm, friendly and caring manner. 
• Must be familiar with and adhere to guidelines related to the Fair Housing Act (FHA) and the American with Disabilities Act (ADA) · Must possess a passion to work with and around senior citizens.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Able to concentrate with frequent interruptions. 
• Able to work under stress and in emergency situations. 
• Able to talk and hear effectively to convey instructions and information to residents and team members.
• Good computer skills and ability to learn new programs.
• Proficient with Microsoft Office Suite or related software.

Education & Experience: 

• High school diploma or equivalent required.
• Minimum of two years’ experience in food service management, supervision, food purchasing, safety, sanitation, and menu preparation.

Physical Requirements: 

• While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear. The employee must occasionally lift or move office products and supplies, up to 20 pounds.
• Able to stand or walk 75% of the day. 
• Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping. 
• Subject to reactions from dust, disinfectants and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions. 
• Use personal protective equipment and supplies when needed:
• Subject to infectious diseases, substances, and odors.
• Travel is primarily local during the business day, although some out-of-area and overnight travel may be expected.