Dining Services Manager

The Variel; California (MO); On-site; USD 45,000 - 60,000; Full time

Job summary

A senior living community is looking for a Dining Room Manager to oversee food service operations. The role involves supervising staff, ensuring compliance with safety and sanitation regulations, managing inventory, and providing exceptional dining experiences. Candidates should have 2+ years in dining operations, leadership experience, and be ServSafe® Certified. This is a hands-on position requiring strong leadership skills and a commitment to customer satisfaction.

Qualifications

• 2+ years of work experience in casual or fine dining.
• 3+ years of leadership experience preferred.
• Must be ServSafe® Certified.

Responsibilities

• Supervise service operations for food preparations and ensure resident satisfaction.
• Manage inventory and control costs according to budget.
• Train, coach and mentor employees in food service operations.

Skills

Leadership

Customer hospitality orientation

Sanitation compliance

Inventory management

Food service operations

Education

High school diploma

Some college or degree preferred

Job description

Position Title: Dining Room Manager

Department: Food & Beverage

Exempt Status: Ex

Supervisor: Director of Food and Beverage

GENERAL SUMMARY:

Provides supervision of service operations for food preparations and service operations to ensure resident enjoyment and satisfaction. Leads the serving of regular meals, orders food and supplies, maintains dining rooms, lounges, and serving areas and equipment in a safe and sanitary working condition, and works cooperatively with other departments. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Emphasis on safe and efficient food preparation and service delivery within multiple levels of care.

INCIPAL DUTIES:

• Provides supervision of service operations for food preparations and service operations to ensure resident enjoyment and satisfaction. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Emphasis on safe and efficient food preparation and service delivery within multiple levels of care.
• Directs daily operations of food service operations to ensure employees have appropriate equipment, inventory, and resources to perform their jobs. Includes supervision of all dining room operations, such as waited table service, food bars, and buffet lines. Includes supervision of all food preparation operations in cooperation with kitchen team and registered dietitian.
• Manages inventory, including food, equipment, and dining room supplies. Manages the budget by controlling costs and complying with budget requirements and making adjustments when necessary.
• Ensures dining room experience is clean, neat, and fully stocked. Ensures dining room is an excellent experience for customers.
• Ensure compliance with all sanitation guidelines and federal / state regulations. Ensure compliance with Senior Living / Healthcare requirements.
• Train, coach and mentor employees with an active customer hospitality orientation.
• Establish and maintain operating and safety standards. Implement process improvements.
• Oversees the preparation, portioning, garnishing, presentation, and safe storage of food.
• Ensures that kitchen equipment, storage facilities, and dining room are sanitary, neat, and organized.

REQUIREMENTS

Qualifications

• High school diploma; some college or degree preferred.
• 2+ years of work experience in casual or fine dining.
• 3+ year of experience leadership is preferred.
• Exposure to dining room operations and kitchen operations is preferred (Experienced in both front of the house and back of the house operations).
• Must be ServSafe® Certified.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

• Walk and stands during entire shift.
• Uses hands to finger, handle, or feel; reach with hands & arms.
• The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch or crawl.
• Regularly lift and carry racks or stacks of equipment, boxes, food products, trash weighing up to 40 pounds & frequently lift & or move more than 40 pounds.
• Work indoors 80%; outdoors 20%.
• Hazards include, but are not limited to, cuts from broken glass, knives, production equipment and metal cans, burns, slipping and tripping.
• Frequent washing of hands.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Communicating clearly with guests and employees.
• Operating cash register.
• Carrying trays of food products weighing about 20 pounds for distances up to 30 feet.

The Variel of Woodland Hills is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, religion, national origin, age (40 and over), disability, military status, genetic information, or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state, and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. We review all applications and strive to hire the candidates who are the most qualified to perform the essential functions of the position with or without reasonable accommodations.