Dining Services Manager: Budget & Quality Dining

Brookdale Senior Living in; San Ramon (CA); On-site; USD 38,000 - 47,000; Full time

Benefits offered by this job

Medical, Dental, Vision insurance

401(k)

Associate assistance program

Employee discounts

Referral program

Early access to earned wages (hourly)

Voluntary benefits including ID theft,

Pet insurance

Job summary

Brookdale Senior Living is seeking a Manager of Dining Services (Finance) to lead the dining operations at one or more locations, ensuring high-quality food service within budget and regulatory compliance. You will oversee menu planning, staffing, inventory, and cost control while mentoring a team of dining associates.

The role requires ServSafe certification, kitchen supervision experience, and strong knowledge of food safety, nutrition, and Microsoft Office.

Qualifications

• High school diploma or GED required; 2–4 years experience in commercial kitchen/operation or equivalent combination.
• Current ServSafe Certification required; state certification as applicable; ACF CSC preferred.

Responsibilities

• Develops standards for organization and supervision of dining services.
• Maintains quality dining services within prescribed budget.
• Directs food preparation and cooking to ensure meals follow company procedures.
• Inspects all work areas for food safety and sanitation compliance.
• Prepares cleaning schedule, production worksheet and staff schedules.
• Maintains inventory of food and nonfood items.
• Develops and directs cost control system; submits department budget to director.
• Provides nutrition education and counseling for residents; delivers dining services education to staff.

Skills

Food safety

Supervisory management

Budget management

Microsoft Office

Education

High school diploma (GED)

ServSafe Certification

State food service certification

ACF Certified Sous Chef (CSC) preferred

Tools

Microsoft Office

Job description

Brookdale Senior Living is seeking a Manager of Dining Services (Finance) to lead the dining operations at one or more locations, ensuring high-quality food service within budget and regulatory compliance. You will oversee menu planning, staffing, inventory, and cost control while mentoring a team of dining associates.

The role requires ServSafe certification, kitchen supervision experience, and strong knowledge of food safety, nutrition, and Microsoft Office.