Dining Services Director - Lead Culinary & Hospitality

Erickson Senior Living; Richmond (VA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Health, Dental, Vision

401k with company match

Onsite medical centers

30% discount on on-site dining

Education assistance & courses

PTO + volunteer hours

Growth opportunities

Job summary

Erickson Senior Living is seeking a Dining Services Manager to oversee meal preparation and service across the Kitchen, Restaurant, Café, and Catering operations. You will supervise Dining Managers, Trainers, Restaurant Staff, Utility Staff, and Chef & Culinary Staff, guiding training, evaluation and development.

You will manage the dining program financially, ensure compliance with federal, state and local regulations, and lead service excellence with a hospitality focus.

Qualifications

• Minimum of 5 years food service management experience required.
• Serve Safe Certification within 6 months of employment.
• Flexible schedule; weekends and holidays required.
• Additional certifications may be required by federal, state, and local regulations.

Responsibilities

• Directly manages the overall dining program including meal service/Front of House and culinary/Back of House program (menu development, preparation, service, delivery and financial) and supports the hospitality program.
• Responsible for the overall supervision and efficiency of dining managers, culinary, utility staff and service staff (including training, evaluating and disciplining).
• Manages the financial operation of the Dining program.
• Assures the dining program (meal service and nutrition clinical care) is in compliance with all Federal, State and Local regulations and is provided with a hospitality focus.
• Provides dining service training for functions performed by Dining and Catering Staff and all staff supporting dining programs.

Skills

Food service management

Job description

Erickson Senior Living is seeking a Dining Services Manager to oversee meal preparation and service across the Kitchen, Restaurant, Café, and Catering operations. You will supervise Dining Managers, Trainers, Restaurant Staff, Utility Staff, and Chef & Culinary Staff, guiding training, evaluation and development.

You will manage the dining program financially, ensure compliance with federal, state and local regulations, and lead service excellence with a hospitality focus.