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. 

Plans, organizes, directs, coordinates and supervises functions and activities of the departmentConducts regular management staff meetings and communicates with members of other departmentsConducts research for preparing and developing department budgetRecords and monitors department costs; assures efficiency of food preparation and  that labor hours are in line with budgetMaintains the department in an “inspection ready” state at all times, assuring the department operates within federal, state, and local regulationsMaintains excellent relations with residents and all community departments, assures quality table service Serves on community committees and professional organizationsFollows all policies and proceduresPromotes the professional growth and development of the entire team and the department employees at all timesEncourages and nurtures associate creativity and innovation Participate in employee meetings and training programsMaintain food cost while ensuring quality standardsManage purchasing and inventory controlsEnsures community is in sanitary, attractive and orderly conditionAll 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 controlGood knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentationKnowledge of P&L accountability highly desirableServSafe® certifiedCertified 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.