Dining Manager

Santa Marta; Olathe (KS); On-site; USD 55,000 - 75,000; Full time

Job summary

Santa Marta is seeking a hands-on Dining Services Manager to develop a high-performing front-of-house team, foster resident relationships, and maintain a welcoming dining experience. You will oversee day-to-day Dining Services operations and support kitchen/dietary staff when leadership is unavailable.

You will lead servers, bartenders, hosts, bussers, and expediters; direct scheduling, training, and performance evaluations; and ensure safety and quality standards across dining areas.

Qualifications

• At least two years of management experience in dining services, hospitality, or related setting.
• Successful completion of a food-safety training program.
• A service-focused leadership style with the ability to coach associates and solve problems.

Responsibilities

• Lead, train, coach, and support front-of-house associates while creating a positive team environment.
• Coordinate daily workflow, assist with hiring and orientation, conduct evaluations, and address performance concerns per guidelines.
• Remain visible during service, connect with residents, and respond to service needs promptly.
• Ensure dining areas are clean, welcoming, and ready for service.
• Provide oversight of kitchen and dietary staff when relevant leaders are unavailable.
• Plan and participate in in-service training to strengthen service and safety.
• Build strong relationships with residents, families, vendors, and department leaders.
• Support department budget controls and safe operations.

Skills

Management experience

Hospitality leadership

People coaching

Communication skills

Microsoft Word/Excel/Outlook

POS system familiarity

Tools

Microsoft Word

Excel

Outlook

POS system

Menu software

Job description

Make Every Meal Feel Like Hospitality

We are seeking a hands-on Dining Services Manager who enjoys developing a team, building relationships with residents, and creating a welcoming dining experience. In this role, you will help lead the day-to-day operations of the Dining Services Department and ensure our hospitality and service standards are consistently met or exceeded.

You will primarily lead the front-of-house team, including servers, bartenders, hosts, bussers, and expediters. You will also provide operational oversight for kitchen or dietary associates when the Executive Chef, Sous Chef, or Certified Dietary Manager is unavailable.

What You Will Do

• Lead, train, coach, and support front-of-house associates while creating a positive and accountable team environment.
• Coordinate daily workflow, approve time-off requests, assist with hiring and orientation, conduct performance evaluations, and address performance concerns in accordance with community guidelines.
• Remain visible and engaged during meal service, connect with residents, and respond promptly when service needs arise.
• Help ensure each dining area is clean, welcoming, well maintained, and ready for service.
• Provide oversight of kitchen staff when the Executive Chef or Sous Chef is unavailable and dietary staff when the Certified Dietary Manager is unavailable.
• Plan, lead, and participate in in-service training programs that strengthen service, safety, and teamwork.
• Build strong working relationships with residents, families, associates, vendors, department leaders, and regulatory partners.
• Support department expense controls and operate within established budget guidelines.
• Follow safety and loss-prevention practices and model community standards through your daily leadership.
• Participate in the Manager on Duty program and assist with other reasonable responsibilities as needed.

Our Mission

We are a Catholic senior living community committed to serving residents with dignity, compassion, and hospitality. The Dining Services Manager is expected to conduct themselves in a manner consistent with the teachings and values of the Church.

What We Are Looking For

• At least two years of management experience in dining services, hospitality, food service, or a related setting.
• Successful completion of a food-safety training program.
• A positive, service-focused leadership style with the ability to coach associates and solve problems effectively.
• Clear written and verbal communication skills and the ability to communicate respectfully with residents, families, guests, and coworkers.
• Comfort using Microsoft Word, Excel, Outlook, the internet, and a point-of-sale system.
• Ability to learn and use software for menus, recipes, meal tracking, calendars, and signage.
• A valid driver's license and the ability to operate a car or truck as needed.
• Ability to operate standard office and kitchen equipment safely.

Schedule and Work Environment

This is a hands-on leadership position with a flexible schedule. The Dining Services Manager is primarily responsible for closing the department each night, so regular evening availability is required. Longer or less predictable hours may occasionally be necessary based on department needs.

• Prolonged periods of standing and working in a kitchen and dining environment.
• Regular exposure to heat, steam, and cold associated with kitchen operations.
• Ability to lift up to 25 pounds at times.