Assistant Director, Dining Services

The Highlands At Wyomissing; Reading (Berks County); On-site; USD 50,000 - 70,000; Full time

Job summary

The Highlands At Wyomissing is seeking an Assistant Director of Dining Services to lead and manage dining operations, ensuring high-quality service delivery and resident satisfaction.

Responsibilities include staffing oversight, compliance with operational standards, and the planning and execution of engaging resident dining experiences. Candidates should have substantial experience in dining management and strong leadership skills. This full-time role may require working evenings and weekends.

Qualifications

• 4–6 years of experience in dining or hospitality management.
• Experience managing a high-volume dining environment.
• Certified Dietary Manager (CDM) or relevant certification.

Responsibilities

• Oversee daily dining operations and staff performance.
• Ensure compliance with service standards and regulations.
• Plan resident dining programs and events.

Skills

Leadership

Interpersonal communication

Organizational skills

Problem-solving

Budgeting

Education

Associate's degree in Hospitality Management

Bachelor's degree preferred

Tools

POS systems

Microsoft Office

Job description

About the Position

Assistant Director of Dining Services supports overall leadership, operational execution, and performance of the Dining Services Department across all venues within the community. This role oversees daily dining operations, including staffing, service delivery, and resident experience, ensuring consistent, high-quality hospitality aligned with the organization’s brand, culture, values, and established standards, as well as all regulatory requirements.

Essential Functions

• Oversee daily dining operations across all venues and levels of care.
• Ensure consistent execution of service, hospitality, and operational standards.
• Provide on-site leadership during peak service periods, evenings, weekends, and emergencies.
• Assume full operational authority in the absence of the Director, including decision-making, staffing adjustments, and issue resolution.
• Lead, manage, and hold dining staff accountable for performance, conduct, and service standards.
• Oversee staffing, scheduling, and labor deployment, adjusting staffing plans in response to census, service demands, and operational needs.
• Promote a positive, team-focused work environment aligned with organizational values.
• Provide supervision, coaching, and development of team members to support high performance, engagement, retention, and professional growth.
• Complete quarterly People Analyzer Tools (PATs) and utilize results to support performance improvement and recognition efforts.
• Address performance concerns promptly through coaching and corrective action in accordance with organizational policies.
• Participate in the hiring process.
• Direct operations across residential dining rooms, ensuring consistency in service, presentation, and efficiency.
• Ensure all dining areas operate in accordance with organizational standards for cleanliness, service, and readiness.
• Coordinate with culinary leadership to ensure seamless front‑of‑house and back‑of‑house operations.
• Maintain accurate and timely documentation and communication related to dining operations, service issues, and performance.
• Ensure a welcoming, hospitality‑driven dining environment that promotes resident satisfaction.
• Maintain strong presence and engagement with residents, families, and guests.
• Monitor resident satisfaction and respond promptly to feedback and concerns.
• Evaluate trends (comment cards, informal feedback) and drive improvements.
• Plan and execute resident programs, themed dining, catering, and events to ensure service quality, presentation, and budget alignment.
• Ensure food quality, presentation, and service standards meet organizational expectations.
• Enforce Dining Services policies and procedures, including sanitation, infection control, uniform standards, and conduct expectations.
• Ensure compliance with Human Resource policies and all applicable federal, state, and local regulations.
• Participate in and ensure team compliance with required training, certifications, and competency standards.
• Support budget adherence and cost control (labor, food, supplies).
• Monitor meal counts, productivity, and operational performance metrics.
• Identify and implement opportunities to improve efficiency and reduce waste.
• Oversee dining systems, including POS, KDS, and other technology platforms.
• Review reports, analyze trends, and implement improvements to enhance performance.
• Ensure accuracy of resident dining charges and support billing audit processes.
• Train staff on dining systems and technology to ensure consistency and accuracy.
• Lead or support execution of special events, holiday dining programs, and resident engagement experiences.
• Ensure events meet established standards for quality, service, and budget expectations.
• Serve as a liaison between Dining Services and other departments to support coordinated service delivery.
• Drive process consistency and lead initiatives to improve efficiency, service delivery, workflow, and operational performance across venues.
• Participate in ongoing training, leadership development, and succession planning efforts.
• Assigned by Management.

Required Skills / Abilities

• Demonstrated ability to lead and manage multi‑unit dining operations in a fast‑paced environment.
• Strong leadership, coaching, and team development skills.
• Ability to make sound operational decisions independently, particularly in the absence of senior leadership.
• Excellent interpersonal and communication skills, engaging effectively with residents, families, staff, and leadership.
• Ability to manage conflict, address concerns, and execute effective service recovery.
• Strong analytical, organizational, and problem‑solving abilities.
• Ability to evaluate operational data, identify trends, and implement improvements.
• Working knowledge of budgeting, cost control, and financial performance management.
• Ability to analyze labor, productivity, and operational reports to support decision‑making.
• Knowledge of food safety, sanitation, and regulatory requirements in a healthcare or senior living environment.
• Proficiency in dining systems, including POS/KDS platforms and billing systems.
• Strong computer skills, including Microsoft Office and operational reporting tools.
• Ability to manage competing priorities in a dynamic, high‑volume environment.
• Strong attention to detail with commitment to accuracy and consistency.
• Ability to maintain confidentiality and exercise sound judgment.
• Flexibility to work evenings, weekends, holidays, and non‑traditional hours as required.

Education and Experience Requirements

• High school diploma or GED required.
• Associate’s degree or higher in Hospitality Management, Food Service Management, Culinary Arts, or related field required.
• Bachelor’s degree preferred.
• Minimum 4–6 years of progressive dining, hospitality, or food service management experience.
• Experience managing staffing, scheduling, and daily operations in a high‑volume dining environment.
• Experience with financial oversight, including labor management, cost control, and operational performance metrics.
• Experience with resident or customer‑facing service environments requiring high levels of satisfaction and service recovery.
• Prior experience utilizing POS systems, dining technology platforms, and billing systems.
• Experience ensuring compliance with food safety and regulatory requirements.
• Experience operating in a role with leadership responsibility in the absence of a department head.
• Certified Dietary Manager (CDM) or ServSafe Certification; if not certified, obtain ServSafe Certification within 30 days of employment.
• Experience in healthcare, senior living, or long‑term care dining services preferred.
• Completion of Highlands Hearthstone Ambassador training within 30 days of employment required.

Physical Requirements and Physical Demands

• Regular communication (talking, hearing, writing) and visual acuity sufficient to read printed materials and computer screens.
• Frequent standing and walking, especially during meal service periods.
• Occasional physical activities such as sitting, climbing, bending, crouching, kneeling, reaching, pushing, and pulling.
• Ability to lift and/or move items up to 25 pounds regularly and up to 50 pounds occasionally.
• Ability to respond to dynamic operational needs in a fast‑paced environment, providing on‑floor support during peak service periods.

Safety Hazards and Physical Environment

• Exposure to blood‑borne pathogens.
• Exposure to toxic, caustic chemicals and detergents.
• Exposure to potential electrical shock.
• Exposure to moving mechanical parts.
• Exposure to high noise levels.
• Exposure to communicable diseases.
• Exposure to extreme conditions (heat or cold).
• Rare occasions of interacting with aggressive residents.

Position Type / Expected Hours of Work

• Full‑time, open 24 hours a day, 365 days a year.
• Evening, weekend, holiday rotation, and work during inclement weather required.

Travel

• Some travel is expected.

Work Authorization / Security Clearances

• Medical screening.
• Criminal history clearance.
• FBI fingerprint clearance required if not lived in PA for the last 2 years.
• I‑9 clearance.
• Valid Pennsylvania driver’s license and acceptable MVR if operating company vehicle.