Assistant Director of Dining Services

Culinesse, LLC; Wyomissing (Berks County); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Dental and life insurance

Vision and long-term disability

Job summary

Culinesse, LLC is seeking an Assistant Director of Dining Services in Wyomissing, PA to manage dining operations and ensure high-quality service. This role involves leadership during peak service periods and full operational authority in the absence of the Director.

The ideal candidate will have over 4 years of progressive experience in dining or hospitality management, as well as a strong understanding of financial oversight and compliance with food safety standards.

Qualifications

• High school diploma or GED required.
• Minimum 4–6 years of experience in dining, hospitality, or food service management.
• Certifications like CDM or ServSafe Certification needed.

Responsibilities

• Oversee daily dining operations across all venues.
• Lead and manage dining staff accountable for service standards.
• Ensure high-quality service during meal service.

Skills

Dependability

Attention to Detail

Cooperation

Integrity

Stress Tolerance

Education

Associate’s degree in Hospitality Management or related field

Bachelor’s degree preferred

Tools

POS systems

Dining technology platforms

Job description

Assistant Director of Dining Services

Are you a hands‑on, innovative leader with hospitality experience? Do you enjoy working in a fast‑paced team environment? Are you able to influence and embrace change by initiating creative solutions?

Culinesse, LLC is looking for an Assistant Director of Dining Services to join our team!

Who Are We?

Culinesse, from Latin culina (of the kitchen) and esse (essential nature), is a forward‑thinking boutique dining service company that elevates retirement community living by centering on highly personalized resident and guest experiences. We are designed for senior living communities who seek to develop their own individual identities while having access to our team’s expertise, support and resources. Helping clients nurture their brands is our passion because when they thrive, everyone thrives. Transparency in pricing, sourcing, communications, preparation methods and ingredients is the backbone of the Culinesse brand. All that we do is done with purpose and honesty. Culinesse understands the importance of nourishing the whole person and respecting the sacredness of the environment. Life‑enhancing and authentic food connects us.

Tasks

• 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
• Complete quarterly People Analyzer Tools (PATs) and utilize results to support performance improvement and recognition efforts
• 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
• Ensure high‑quality service and operational effectiveness during meal service by monitoring service flow and staffing levels, conducting routine rounds, and implementing continuous improvements to the dining experience
• Maintain accurate and timely documentation and communication related to dining operations, service issues, and performance
• Monitor resident satisfaction and ensure prompt response and service recovery related to feedback and concerns
• Evaluate trends (comment cards, informal feedback) and drive improvements
• Lead and support planning and execution of resident programs, themed dining, catering, and events to ensure service quality, presentation, and budget alignment
• Enforce Dining Services policies and procedures, including sanitation, infection control, uniform standards, and conduct expectations
• Participate in and ensure team compliance with required training, certifications, and competency standards
• Support budget adherence and cost control (i.e., labor, food, supplies)
• Monitor meal counts, productivity, and operational performance metrics
• Oversee dining systems, including POS, KDS, and other technology platforms to ensure accuracy and operational effectiveness
• Ensure accuracy of resident dining charges and support billing audit processes (i.e., PCC/Cubigo)
• Lead or support execution of special events, holiday dining programs, and resident engagement experiences
• Serve as a liaison between Dining Services and other departments to support coordinated service delivery, resident needs, and operational efficiency
• The Assistant Director must conduct themselves in a professional manner and ensure their subordinates do the same; the Assistant Director consistently embodies the values of Culinesse
• May perform other duties and responsibilities as assigned.

Competencies

• Dependability: reliable, responsible, and dependable in fulfilling obligations.
• Attention to Detail: careful about detail and thorough in completing tasks.
• Cooperation: pleasant with others on the job and displaying a good‑natured, cooperative attitude.
• Integrity: honest and ethical.
• Stress Tolerance: accepting criticism and dealing calmly and effectively with high‑stress situations.

Working Conditions

• This position is a full‑time role.
• Full‑time benefits include (but are not limited to): health, dental, life, vision, and long‑term disability.
• Generally in an indoor setting.
• Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
• The noise level in the work environment is usually moderate to loud.

Requirements

• High school diploma or GED required.
• Associate’s degree or higher in Hospitality Management, Food Service Management, Culinary Arts, or a related field required.
• Bachelor’s degree preferred.
• Minimum 4–6 years of progressive dining, hospitality, or food service management experience, preferably in a healthcare, senior living, or multi‑unit environment.
• Demonstrated 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 currently certified, must obtain ServSafe Certification within thirty (30) days of employment.
• Experience in healthcare, senior living, or long‑term care dining services preferred.
• Basic computer skills required.
• Ability to understand and apply basic food safety/sanitation requirements and procedures.
• Knowledge of, and ability to use, all department equipment.
• Ability to maintain records and complete reports as required.
• Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do.
• Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading, and written communication skills.
• Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Compliance with any dress code requirements.
• Must be able to work nights, weekends and some holidays.