Director of Dining Services (DAY & EVENING SHIFT)

Director of Dining Services (DAY & EVENING SHIFT)

Masonicare at Middlewoods at Farmington

Farmington, CT

Day & Evening Shift / 40hrs/wk / Weekend Rotation

Tuesday -  Saturday Schedule

Summary of Position:  

The Director of Dining Services will be directly responsible for the overall operation of the dining services department. You will operate the department in accordance with the approved budget. You will direct and conduct safety, sanitation, and maintenance programs; while maintaining excellent relationships with residents, guests, potential residents, as well as other departments within the community. The Director is also responsible for promoting the professional growth and development of their entire team.  In addition; you will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations. 

1. Plans, organizes, directs, coordinates and supervises functions and activities of the department
2. Conducts regular management staff meetings and communicates with members of other departments
3. Conducts research for preparing and developing department budget
4. Records and monitors department costs; assures efficiency of food preparation and  that labor hours are in line with budget
5. Maintains the department in an “inspection ready” state at all times, assuring the department operates within federal, state, and local regulations
6. Maintains excellent relations with residents and all community departments, assures quality table service 
7. Serves on community committees and professional organizations
8. Follows all policies and procedures
9. Promotes the professional growth and development of the entire team and the department employees at all times
10. Encourages and nurtures associate creativity and innovation 
11. Participate in employee meetings and training programs
12. Maintain food cost while ensuring quality standards
13. Manage purchasing and inventory controls
14. Ensures community is in sanitary, attractive and orderly condition
15. All other duties as assigned.

Education:  B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus five (5) years of directly related experience preferred 

Experience:  

• Minimum of three (3) to five (5) years of retirement or adult home/care experience preferred, depending upon formal degree or training 
• Two plus years of direct foodservice operational management experience in a fine dining setting, with inventory and purchasing knowledge and control
• Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Knowledge of P&L accountability highly desirable
• ServSafe® certified
• Certified Dietary Manager certificate highly desirable

Knowledge/Skills/Abilities:       Strong organizational skills and a professional demeanor

Physical and Mental Demands:

Continuous standing, walking, bending, crouching, and carrying. Stress related demands from staffing issues and customer satisfaction issues.

Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized.  

This description of job responsibilities is intended to reflect the major responsibilities and

duties of the job, but is not intended to describe minor duties or other responsibilities 

as may be assigned from time to time.