Manager of Food Service Operations

Wallingford, CT

Full Time

Summary of Position    

Under direction from the Director of Dining Services and the Executive Chef, the Food Service Operations Manager provides oversight and leadership to all dining and culinary functions in our Assisted Living (AL) community, including Memory Care. The Manager assumes responsibility for menu development, inventory management, purchasing, food cost control, staff management, and culinary execution and innovation for the AL kitchen.   As a department leader, closely collaborates with rest of management team and may be asked to provide direction in the absence of the Director of Dining Service and/or Executive Chef.

Essential Duties and Responsibilities:

1. Provides frontline supervision to staff of dining operations in the AL Community. Maintains work schedules, manages execution of menus, manages inventory, and collaborates with peers to drive a high-quality culinary experience. 

2. Participates in departmental planning, costing and executing all menus, including Seasonal cycle menus, Special Theme Day menus and Holiday Buffets. 

3. Manages Costs and Controls for the department and purchases goods as directed by the Executive Chef & Director of Dining Services. 

4. Implements new culinary programs in conjunction with the marketing and culinary teams. 

5. Participates in hiring, training, and developing Food Service staff. Effectively manages team, provides timely feedback and direction, and upholds a positive and customer-focused work environment. 

6. Stays abreast of food service operations and informs the Executive Chef and Director of Director of Dining Services of barriers. Makes suggestions for improvement and corrections as needed. 

7. Leads and facilitates ongoing in-service education programs for employees alongside food service management team. 

8. Leads a team with overall focus of maintain a high level of customer satisfaction for our residents and guests. 

9. Maintains the appearance, cleanliness and service of facility at or above Health Department standards through routine cleaning schedules.  

10. Maintains daily/weekly/monthly statistical information as required.

11. Performs specific work duties and responsibilities as assigned by Director.

 Qualifications: 

 Education:                   Culinary Degree or equivalent in Food Service Management position Required. 

 Experience:                 Three to Five years of Culinary Management Experience in a hotel, restaurant, or club with fine dining is Required.  Dining Room experience required.  Strong Leadership Skills, Desire to work with an industry leader, Catering experience is essential, Excellent computer skills is required.  

 Licensure:                   Must be Food Service Manager ServSafe® Certified within 3 years