Director of Dining Services

Culinesse, LLC; Williamsburg (VA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health, Dental, Life, Vision

Long-term disability

Job summary

Culinesse, LLC is seeking a Director of Dining Services to lead a high-volume dining operation. The ideal candidate will drive financial results, oversee staff development, and deliver exceptional resident satisfaction across multiple accounts.

The role requires strong leadership, compliance with safety and sanitation standards, and the ability to manage diverse teams in a fast-paced environment. Some evenings and weekends may be required.

Qualifications

• Training in vocational schools or a college degree – OR Certified Dietary Manager (CDM) preferred.
• Previous management experience in a senior dining environment is preferred.
• Demonstrate the ability to manage multiple priorities while guiding the team towards the goals.
• Ability to motivate, develop, and direct people as they work, and identify the best people for the job.
• Valid ServSafe certification.
• Must be able to work some nights, weekends and holidays as business needs require.

Responsibilities

• Client relations and account administration.
• Financial responsibility for the dining department and budgets.
• Food service operations and quality control.
• Implementation & coordination of dining-related projects.
• Labor management to drive efficiencies while meeting resident needs.
• Ensure compliance with safety, sanitation, and regulatory policies.
• Maintain inventories and handle deliveries and scheduling.
• Staff training on HACCP, sanitation, and customer service.

Skills

Integrity

Dependability

Leadership

Cooperation

Honesty & Transparency

Education

Vocational/college degree or CDM preferred

Senior dining management experience preferred

Job description

Description: Culinesse, LLC is looking for a Director of Dining Services to join our team! A team player who can lead by example and has experience with high-volume catering services. The successful candidate will demonstrate expertise in finance, employee development and innovation with proven success in client satisfaction. The general responsibilities of the position include, but are not limited to, those listed below (under “responsibilities”). These responsibilities may vary across accounts based on business needs and client requirements. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment.

Responsibilities

• Client relations;
• Financial responsibility for the dining department;
• Food service operations;
• Communications & marketing;
• Account administration;
• Contract administration & compliance;
• Meal plan administration ;
• Meal equivalency, and all other associated payment programs;
• Implementation & coordination of dining-related construction projects;
• Responsible for resident & employee satisfaction;
• Manage labor to drive efficiencies while meeting the business needs based on resident feedback and community goals;
• Establish standards for personnel performance and customer service;
• Count money and make bank deposits;
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted;
• Investigate and resolve complaints regarding food quality, service, or accommodations;
• Maintain food and equipment inventories and keep inventory records;
• Ensure compliance with regulatory, building maintenance, fire regulations, food safety, and sanitation policies are adhered to and all paperwork is completed in real time;
• Work with the management and supervisory team to ensure the cleanliness of the kitchen per regulatory requirements;
• Manage spend down, sales, resident meal participation, and statistics to be financially responsible;
• Participate in Resident Focus Groups for menu development, meal specials, ideas, etc.;
• Monitor food preparation methods, recipe compliance, portion sizes, garnishing, and presentation of food to ensure that food is prepared and presented in an acceptable manner;
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity;
• Work with the management team to schedule staff hours and assign duties;
• Ensure training is conducted on a regularly scheduled basis. Training to include, but not limited to: HACCP, sanitation, customer service, and diets;
• May perform other duties and responsibilities as assigned.

Requirements

Competencies

• Integrity: Job requires being honest and ethical;
• Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations;
• Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction;
• Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude;
• Honesty & Transparency: Job requires maintaining forthright and positive relationships with management and staff within dining services and the community as a whole.

Requirements

• Training in vocational schools or a college degree – OR Certified Dietary Manager (CDM) preferred;
• Previous management experience in a senior dining environment is preferred;
• Demonstrate the ability to manage multiple priorities while guiding the team towards the goals;
• Ability to motivate, develop, and direct people as they work, and identify the best people for the job;
• Valid ServSafe certification;
• Must be able to work some nights, weekends and holidays as business needs require.

Working Conditions

• Position is full-time.
• Full-time benefits include (but are not limited to): health, dental, life, vision, and long-term disability;
• Generally, in an indoor setting, however, may supervise outside activities and events;
• Varying schedule to include evenings, holidays, weekends, and extended hours as business dictates;
• While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities;
• The noise level in the work environment is usually moderate to loud.