Dining Services Manager: Lead Quality & Compliance

Masonic Villages of Pennsylvania; Whitemarsh Township (Montgomery County); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Zero-cost medical coverage option

Vacation and paid holidays

Paid lunch while working

Pay in lieu of benefits

Very competitive pay rates

Résumé du poste

Masonic Village at Lafayette Hill is seeking a Dining Services Manager to lead the dining operations across all service areas. This full-time role includes oversight of HACCP-based safety programs, menu development, and collaboration with dietary management.

You will recruit and supervise staff, manage budgets, train on ServSafe and production skills, and coordinate resident-focused dining experiences Monday through Friday with every other weekend.

Qualifications

• Bachelor's degree in hotel/hospitality management or equivalent.
• Five years of supervisor experience in hospitality industry or completion of an approved training program to attain proficiency in dining services.
• Certified Dietary Manager (CDM) preferred.

Responsabilités

• Lead, coordinate and manage dining operations across service areas.
• Develop and monitor HACCP-based food safety and sanitation programs.
• Collaborate with dietary management to develop regular and therapeutic diets.
• Oversee food prep, service and storage ensuring quality and presentation.
• Assist in developing annual operating and capital budgets and manage procurement.
• Recruit, hire, train and supervise dietary and dining staff; conduct performance evaluations.
• Maintain communication with residents, staff and other departments; coordinate events.

Connaissances

Communication

Computer skills

Formation

Bachelor's in hospitality management or equivalent

Approved dining services training program

Description du poste

Masonic Village at Lafayette Hill is seeking a Dining Services Manager to lead the dining operations across all service areas. This full-time role includes oversight of HACCP-based safety programs, menu development, and collaboration with dietary management.

You will recruit and supervise staff, manage budgets, train on ServSafe and production skills, and coordinate resident-focused dining experiences Monday through Friday with every other weekend.