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Dining Services Director

2 months ago

Chesterfield, United States Presbyterian Villages of Michigan Full time

Presbyterian Villages of Michigan Dining Services Director - Chesterfield, Michigan

The responsibility of the Dining Services Director is to oversee the daily and long-term operations of the food service department including administrative and managerial tasks. Hiring and training new dining services leaders and employees, scheduling delivery services, overseeing purchasing orders. Responsibilities:

Responsible for developing, managing, and executing dining services to meet resident needs. Oversees and manages dining operations and dining services consistent with the strategic plan for operational dining in all aspects of the campus. Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance. Educate, train, and coach employees and leaders on the dining services plan, and how to execute with excellence. Identify vendor and service needs and effectively communicate operational progress. In collaboration with the Executive Director, and consultation of the Vice President of Dining Services, develop and manage budget, including cost controls regarding food, beverage, labor, and overtime. Ensure maintenance schedule and replacement of commercial kitchen equipment. Manage resources to ensure quality and cost control within budgetary guidelines, and achieve food and labor targets. Direct and oversee operations related to production, distribution and food service. Maintain a safe and healthy environment for residents, customers and employees. Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development, and ensuring appropriate documentation. Responsible for components accounting functions, including developing operational component forecasts and explain variances. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met. Lead, manage, and execute any catering and dining services for campus needs; ie meetings. Recruits, hires, develops, retains leaders and staff, in addition to coordination and supervision regarding production, presentation, merchandising, quality and cost control, labor management and employee training. Conducts inventory of food, supplies, materials, etc. Ensure compliance with all health, safety, and sanitation regulations related to food handling and service, including State and Federal food and health regulations. Implement and enforce standardized operating procedures to maintain consistent high standards of food safety and hygiene. Ensure that all commercial kitchen appliances are in compliance with State standards. Collaborate with appropriate departments to investigate complaints related to food management and services no later than 24-48 hours from date/time of complaint, with a focus on effective resolution and solutions. Maintains records to comply with regulatory, government and accrediting agency standards. May participate in sales process and negotiation of contracts related to food service, equipment, etc, in conjunction with Executive Director. Looks for opportunities to implement new products and services which support sales growth and client retention. Manage the front of the house of the dining operation (Bistro/Residential Dining Facility). Develop and implement food service plans aligned with the organization/village mission and vision, to include sustainable practices. Maintain Service Excellence Core Values during employment and servicing residents, staff, volunteers, leaders, vendors, and all associated with the organization. Attend and participate in all appropriate meetings and training opportunities in order to keep informed on current information and skill development. Follow established policies and procedures including but not limited to: 1. Presbyterian Villages policies and procedures. 2. Safety policies and procedures. 3. Federal, state and local regulations. Qualifications:

Bachelor’s Degree in culinary arts, food management, restaurant management, business management or related experience and/or training; or equivalent combinations of education and experience commensurate with a Bachelor’s degree. Previous Experience:

7 or more years of management experience in a similar or related job. 7 years or more experience in senior living, aging services and long term care, non-profit organizational experience preferred. Strong business acumen, business maturity, organizing & planning, influence, visioning, constructive conflict skills, and experience with food service talent development. Computer Skills:

High level of proficiency/literacy in computer systems/applications, as well as Microsoft suite of products. Experience with software programs related to food order service, food service information systems, and purchasing systems. Communications/Interpersonal Skills:

Ability to communicate professionally and tactfully with all levels. Ability to quickly assess and address emergency and non-emergency situations calmly and professionally. Ability to read and interpret documents, writing routine reports and correspondence. Ability to interact and speak effectively before groups of residents, employees. Certificates & Licenses:

Valid ServSafe Certification. Certification in programs related to culinary, hospitality, service. Valid driver’s license and reliable transportation. Other Requirements:

Knowledge of the aging process, older adult services, disability services, as it relates to nutritional meals. Ability to work flexible hours including evenings and weekends if necessary. Physical Skills/Requirements:

Reading, use of fingers, use of close vision, hearing, standing, walking, sitting, driving and talking, sitting, standing, and walking for long periods of time, lift/carry/push/pull 15 lbs minimum. Job Locations:

US-MI-Chesterfield Job ID:

2024-2310 Category:

Food Service/Dining #J-18808-Ljbffr