Director of Dining Services

2 weeks ago


Hales Corners, United States WIMMER COMMUNITIES Full time
Job DescriptionJob Description

Join our premiere senior living community as part of our Food Service team

Director of Dining Services

Full Time – 1st Shift (30 hours per week) - Monday thru Friday (no weekends)

Must have food service and supervisory experience

Programs and Services Management

  • Plans, manages, and coordinates all aspects of food service operations while maintaining value, quality service and profitable operations.
  • Working in collaboration with the Lead Chef, develops menus and menu cycles to ensure variety, nutritional value and high quality food service provision in compliance with the budge
  • Assists with marketing and promotional events where food and/or beverage is requested.
  • Develops, implements, and monitors catering processes to ensure high quality catering services are available for residents and their guests.
  • Working with Manager of Lifestyle and Activities to develop, implement, and monitor process for providing food and beverages for in hours activities and events.

Leadership and Staffing

  • Oversees and participates in supervisory responsibilities involving staffing, conducting performance evaluations, training and development of staff, promotions, salary adjustments, disciplinary concerns and terminations.
  • Develops, implements, and maintains department training processes, procedures, and policies to ensure consistency, competence and compliance.
  • Monitors schedules, ensuring adequate staffing at all times that falls within budget parameters.
  • Serves as a member of the Senior Leader team working collaboratively with Executive Director, Senior Care, Manager of Lifestyles and Activities, Director of Resident Services, Director of Health Services, and Director of Community Services, to identify and carry out organization initiatives.

Quality Assurance, Regulatory and Policy Compliance

  • Responsible for the safe and appropriate execution of food preparation and operation of all dining services and equipment in accordance with organizational, local, state, and federal code, regulation, and policy
  • Ensures dining and food preparation areas are clean and in good repair at all times.

Budget and Financial

  • In collaboration with the ED and Lead Chef, prepare and monitor annual operational budget, always seeking out cost saving initiatives while ensuring quality dining services.
  • Analyzes meal count and cost data on a weekly, monthly, quarterly, and annual basis for the purpose of preparing and meeting budget requirements and making adjusts as needed.
  • Conducts monthly audit of department financials to ensure meal revenue and expenses are in alignment with the budget making adjustments where necessary.


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