Campus Dining Services Director (CCRC)

Riverside; Dearborn (MI); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Competitive salary

Comprehensive benefits

High-visibility leadership role

Supportive executive team

Job summary

Riverside in Dearborn, MI seeks an experienced Campus Dining Services Director to lead a high-volume dining program for a Continuing Care Retirement Community. The role oversees ~900 meals daily and a $1.5M operation, directing a team of dining professionals across care levels.

The ideal candidate has 5+ years in large-scale foodservice, strong hospitality leadership, and a record of delivering restaurant-style experiences in senior living settings.

Qualifications

• 5+ years of progressive leadership in large-scale foodservice operations.
• Experience across senior living/CCRC or multiproperty dining settings.
• Strong budget control, menu development, and regulatory compliance.

Responsibilities

• Direct all campus dining and beverage services with high-end, restaurant-style hospitality.
• Oversee food production and service across independent living, assisted living, and skilled nursing.
• Lead and develop a diverse team including an Executive Chef, Managers, and RD.
• Develop menus balancing resident preferences, nutrition, and cost control.
• Ensure HACCP compliance and health/safety standards across facilities.
• Engage residents and families, maintaining strong relationships with campus leadership.

Skills

Leadership

Budget management

Staff development

Communication

Hospitality

Customer service

Cross-functional collaboration

Education

Bachelor's degree in Hospitality Management or related field

Equivalent significant experience considered

ServSafe Manager certification

Job description

Position Summary

We are seeking an experienced Campus Dining Services Director to lead all food and beverage operations for our Continuing Care Retirement Community (CCRC). This executive-level role oversees a high-volume, multi-faceted dining program serving approximately 900 meals per day across independent living, assisted living, and skilled nursing units. With an annual managed volume of approximately $1.5 million, this is a significant operation that requires strategic leadership, operational excellence, and a hospitality-first mindset.

The ideal candidate is a seasoned foodservice professional with broad experience in large-scale campus dining, senior living, resort-style hospitality, or hotel operations. This is not a narrowly focused healthcare dietary manager role — we need a dynamic leader capable of delivering elevated, restaurant-style dining experiences while ensuring seamless coordination across all levels of care.

Key Responsibilities

• Strategic Leadership & Hospitality Excellence: Direct all campus dining and beverage services with a focus on high-end, restaurant-style hospitality tailored to an active senior living community. Continuously elevate the resident dining experience while accommodating diverse dietary preferences and needs.

• Multi-Level Care Oversight: Manage food production and service across independent living restaurants, assisted living, and skilled nursing health centers, ensuring consistent quality, presentation, and resident satisfaction at every level.

• Team Leadership: Lead and develop a high-performing team including an Executive Chef, Retail Managers, Healthcare Dining Managers, and Registered Dietitian (RD). Responsibilities include recruitment, training, scheduling, performance management, and fostering a positive, collaborative culture.

• Financial Management: Oversee a $1.5M operation with full P&L accountability. Control food, labor, and operating costs; manage inventory; develop and adhere to departmental budgets; and identify opportunities for revenue enhancement and operational efficiency.

• Menu Development & Operations: Lead innovative menu planning, procurement, and production that balances resident preferences, nutritional needs, seasonal offerings, and cost control.

• Regulatory Compliance & Safety: Ensure full compliance with all federal, state, and local regulations, including HACCP, sanitation standards, food safety protocols, and senior living-specific requirements. Maintain exemplary health department inspection records.

• Resident & Stakeholder Engagement: Build strong relationships with residents, families, and campus leadership. Respond proactively to feedback and continuously improve service quality.

Qualifications & Experience

• Proven Leadership: 5+ years of progressive leadership experience in foodservice management, preferably in senior living/CCRC, university campus dining, resort/hotel, or large-volume hospitality operations.

• Scale: Demonstrated success managing operations of similar or larger volume (800+ meals/day and/or multi-million dollar budgets strongly preferred).

• Education: Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field preferred. Equivalent significant experience will be considered.

• Certifications:

  • Active ServSafe Manager certification (required)

  • Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) highly preferred

• Skills & Attributes:

  • Strong business acumen with proven ability to manage budgets and control costs

  • Excellent leadership, communication, and interpersonal skills

  • Passion for hospitality and resident-centered service

  • Ability to thrive in a fast-paced environment while maintaining high standards

  • Experience working collaboratively with clinical teams (including RDs) while preserving a vibrant hospitality culture

What We Offer

• Competitive salary and performance-based incentives

• Comprehensive benefits package

• Opportunity to lead a high-visibility, impactful department in a mission-driven organization

• Supportive executive team and dedicated culinary professionals

This is an outstanding opportunity for a hospitality-oriented leader looking to make a meaningful difference in a senior living community while operating at a true executive level.