Director of Dining Services
Description
Erickson Living is currently one of the largest senior housing developers and managers in the United States and ideally positioned for continued growth. We are currently building a brand new 60 acre retirement community, Windsor Run coming to Matthews, NC in Mecklenburg County. We are recruiting for a Director of Dining Services who can lead a large workforce to ensure we are providing a great place for our residents to live.
Summary: Leads and directs the department in developing and achieving all dining and community goals. Responsible for the entire departmental operations including staff management, scheduling, training and service; purchasing, production, sanitation, maintenance, financial cost control and future planning. Coordinates with all community departments and corporate support team members.
ESSENTIAL DUTIES AND
Responsibilities:
1. Maintains the Erickson Living philosophy and Vision statement.
2. Ensures department goals, objectives, policies/procedures are in place, followed and evaluated to include: meal planning, purchasing, receiving, distribution, inventory, food production, quality control, sanitation, HACCP, nutrition, and staff development.
a. Provides residents, guests, other departments, vendors and staff with quality meals and pleasant, responsive service.
b. Completes daily meal rounds. Communicates observations and feedback to dining team members. Follows up to address observations.
c. Conducts meetings with residents and guests on a regular basis to ensure satisfaction with dining services.
d. Evaluates Resident Satisfaction results and develops action plan to address opportunities.
3. Leads and directs all departmental staffing responsibilities providing the facility with productive, responsive employees who are well trained, effectively managed, scheduled to meet department needs, and maintain accurate and all necessary documentation to meets Human Resource guidelines.
a. Responsible for staff recruitment, selection, hiring, promotion, development, supervising and discipline of all department staff.
b. Communicates effectively; conducts dining meetings including pre-meal, production and supervisor/manager.
c. Develops team members through appropriate training, coaching, and mentoring to ensure strong operational performance.
d. Ensures EL Safety Regulations and practices are followed.
4. Responsible for fiscal management and accountability for the department. Implement systems and controls to achieve financial performance as established by the departmental budget including per meal costs, labor costs, and raw food costs.
a. Develops department budgets
i. Operation (revenue, expenses food and other, labor
ii. Department capital including equipment, facility design and maintenance
iii. Long range plan.
b. Ensure accurate accounting standards are upheld. Actively ensures effective cost controls management is in place.
c. Ensures accurate Month end food, disposable, chemical and liquor inventories maintains within acceptable parameters
d. Maintains a monthly operating report to analyze performance to budget and ensures financial goals are met.
e. Ensures financial targets and other agreed targets are met in all departments.
5. Systems use ensures all EL designated systems are accurately and completely utilized.
6. Plans, organizes, directs, supervises and coordinates daily dining service department operations optimizing operational and financial performance.
a. Performs frequent inspections of all work, storage, and servicing areas to determine that regulations and policies governing dining activities are followed including compliance with safety and sanitation.
b. Supervises dining service outlets at peak meal times
c. Purchases food and supplies from authorized vendors to meet menu requirements.
d. Maintain HACCP policies, procedures and EL food safety standards.
e. Ensures following Cash handling procedures.
f. Ensures Service efficiency and effectiveness.
7. Assure that all services and programs are in compliance with federal, state and/or local laws and statutes.
8. Show professional knowledge, proficiency and initiative in achieving goals and meeting standards.
9. Is an active member of the community Executive Leadership Team.
10. Responsible for ongoing evaluation of programs, operations, training, purchasing, personnel performance and cost accounting in order to maintain excellence.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to handle multiple projects at the same time.
Ability to coordinate well with multiple people and/or departments at the same time.
Excellent communication and training skills.
Working knowledge of computer software systems.
Qualifications
EDUCATION and/or
Experience:
Bachelor's degree in Hospitality, Culinary, Restaurant/Institution Management, Dietetics or Nutrition required. A minimum of 15 years' experience in lieu of a Bachelor's degree. Master's degree preferred
A minimum of seven years restaurant or food service management experience including production, service, sanitation, training and education is required.
Applicable experience acceptable.
SUPERVISORY
Responsibilities:
Directly supervises the Dining Services Management team.
LANGUAGE SKILLS:
Must be able to read, write, understand and communicate in the English language.
LICENSES, CERTIFICATES, REGISTRATIONS:
Serve Safe Certified obtained within 6 months of employment. Additional certifications required by federal, state and/or local regulations.
:
. Apply now!Estimated Salary: $20 to $28 per hour based on qualifications.
Erickson Living is currently one of the largest senior housing developers and managers in the United States and ideally positioned for continued growth. We are currently building a brand new 60 acre retirement community, Windsor Run coming to Matthews, NC in Mecklenburg County. We are recruiting for a Director of Dining Services who can lead a large workforce to ensure we are providing a great place for our residents to live.
Summary: Leads and directs the department in developing and achieving all dining and community goals. Responsible for the entire departmental operations including staff management, scheduling, training and service; purchasing, production, sanitation, maintenance, financial cost control and future planning. Coordinates with all community departments and corporate support team members.
ESSENTIAL DUTIES AND
Responsibilities:
1. Maintains the Erickson Living philosophy and Vision statement.
2. Ensures department goals, objectives, policies/procedures are in place, followed and evaluated to include: meal planning, purchasing, receiving, distribution, inventory, food production, quality control, sanitation, HACCP, nutrition, and staff development.
a. Provides residents, guests, other departments, vendors and staff with quality meals and pleasant, responsive service.
b. Completes daily meal rounds. Communicates observations and feedback to dining team members. Follows up to address observations.
c. Conducts meetings with residents and guests on a regular basis to ensure satisfaction with dining services.
d. Evaluates Resident Satisfaction results and develops action plan to address opportunities.
3. Leads and directs all departmental staffing responsibilities providing the facility with productive, responsive employees who are well trained, effectively managed, scheduled to meet department needs, and maintain accurate and all necessary documentation to meets Human Resource guidelines.
a. Responsible for staff recruitment, selection, hiring, promotion, development, supervising and discipline of all department staff.
b. Communicates effectively; conducts dining meetings including pre-meal, production and supervisor/manager.
c. Develops team members through appropriate training, coaching, and mentoring to ensure strong operational performance.
d. Ensures EL Safety Regulations and practices are followed.
4. Responsible for fiscal management and accountability for the department. Implement systems and controls to achieve financial performance as established by the departmental budget including per meal costs, labor costs, and raw food costs.
a. Develops department budgets
i. Operation (revenue, expenses food and other, labor
ii. Department capital including equipment, facility design and maintenance
iii. Long range plan.
b. Ensure accurate accounting standards are upheld. Actively ensures effective cost controls management is in place.
c. Ensures accurate Month end food, disposable, chemical and liquor inventories maintains within acceptable parameters
d. Maintains a monthly operating report to analyze performance to budget and ensures financial goals are met.
e. Ensures financial targets and other agreed targets are met in all departments.
5. Systems use ensures all EL designated systems are accurately and completely utilized.
6. Plans, organizes, directs, supervises and coordinates daily dining service department operations optimizing operational and financial performance.
a. Performs frequent inspections of all work, storage, and servicing areas to determine that regulations and policies governing dining activities are followed including compliance with safety and sanitation.
b. Supervises dining service outlets at peak meal times
c. Purchases food and supplies from authorized vendors to meet menu requirements.
d. Maintain HACCP policies, procedures and EL food safety standards.
e. Ensures following Cash handling procedures.
f. Ensures Service efficiency and effectiveness.
7. Assure that all services and programs are in compliance with federal, state and/or local laws and statutes.
8. Show professional knowledge, proficiency and initiative in achieving goals and meeting standards.
9. Is an active member of the community Executive Leadership Team.
10. Responsible for ongoing evaluation of programs, operations, training, purchasing, personnel performance and cost accounting in order to maintain excellence.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to handle multiple projects at the same time.
Ability to coordinate well with multiple people and/or departments at the same time.
Excellent communication and training skills.
Working knowledge of computer software systems.
Qualifications
EDUCATION and/or
Experience:
Bachelor's degree in Hospitality, Culinary, Restaurant/Institution Management, Dietetics or Nutrition required. A minimum of 15 years' experience in lieu of a Bachelor's degree. Master's degree preferred
A minimum of seven years restaurant or food service management experience including production, service, sanitation, training and education is required.
Applicable experience acceptable.
SUPERVISORY
Responsibilities:
Directly supervises the Dining Services Management team.
LANGUAGE SKILLS:
Must be able to read, write, understand and communicate in the English language.
LICENSES, CERTIFICATES, REGISTRATIONS:
Serve Safe Certified obtained within 6 months of employment. Additional certifications required by federal, state and/or local regulations.
:
. Apply now!Estimated Salary: $20 to $28 per hour based on qualifications.
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