Hospitality Manager (Dining)

Sunnyside-Presbyterian-Home; Waynesboro (VA); On-site; USD 28,000 - 42,000; Full time

Job summary

Sunnyside-Presbyterian-Home is seeking a Hospitality Manager (Dining) to lead the Dining Services team and oversee day-to-day operations. This working supervisor role ensures high-quality food service, exceptional resident care, and adherence to policies, with rotating staffing support to cover call-outs and shortages.

The position requires hands-on involvement, flexibility in hours, and potential weekend coverage to maintain uninterrupted resident service.

Qualifications

• High school graduate or equivalent.
• One year of college or two years’ experience in related food service position preferred.
• Valid Virginia driver’s license.
• Strong verbal communication skills; grammar.
• Strong interpersonal and teamwork skills with hospitality focus.

Responsibilities

• Provide leadership to Dining Services team and supervise operations.
• Review staffing schedules and coordinate coverage for call-outs and absences.
• Supervise kitchen, dish room, and dining room operations for quality and resident satisfaction.
• Coach and develop team members; document performance and disciplinary steps as needed.
• Assist with incident reporting and safety practices.

Skills

Leadership

Staffing

Customer service

Food safety

Education

High school diploma

1 year college or 2 years related experience

Job description

Description

**Important Note:** Full-time, hourly position — 40 hours per week. Anticipated schedule of 9:00 a.m. – 5:30 p.m. Rotating weekend coverage required. As this is a working manager role, schedule flexibility is required and hours may vary based on departmental needs, staffing, and operational coverage.

Job Summary

The Hospitality Manager (Dining) provides hands-on leadership and day-to-day supervision of Dining Services team members under the direction of the Dining Services Director. This position is responsible for helping ensure high-quality food service, exceptional customer service, and compliance with all organizational policies and procedures. This is a working supervisor role. In addition to leading and supporting the team, the Hospitality Manager actively assists with daily operations and participates in a rotating staffing support schedule, which may include helping cover employee call‑outs or unexpected staffing shortages to ensure uninterrupted service for our residents.

Leadership & Team Management

• Provide consistent, positive leadership to all Dining Services team members while ensuring compliance with departmental policies, procedures, and service standards.
• Review staffing schedules, assign daily job duties, and account for all scheduled employees to ensure appropriate staffing levels.
• Assist with staffing needs by helping coordinate coverage for call-outs and unexpected absences. Participate in an established supervisor/management rotation for staffing support, which may include adjusting personal work assignments or providing direct operational coverage as needed to maintain quality resident service.
• Supervise kitchen, dish room, and dining room operations, serving as a quality control leader to ensure excellent food quality, service, cleanliness, and resident satisfaction.
• Coach, counsel, mentor, and develop team members through ongoing feedback and performance management.
• Issue corrective action and disciplinary documentation when necessary in accordance with company policies and procedures.
• Complete employee performance evaluations accurately and within established timeframes.
• Assist team members in completing incident reports promptly following workplace injuries or safety incidents.

Daily Operations

• Ensure work assignments are completed accurately, efficiently, and within established quality standards.
• Monitor daily operations to ensure meals are prepared and served according to recipes, menus, dietary requirements, and presentation standards.
• Comprehend and utilize menus, diet cards, production sheets, catering forms, invoices, personnel records, and other operational documents necessary for daily operations.
• Display a professional, welcoming attitude while interacting with residents, guests, visitors, and fellow team members.
• Demonstrate a willingness to work alongside staff and perform hands‑on operational duties as needed to support the department and maintain uninterrupted resident service.

Equipment & Quality Assurance

• Monitor food temperatures and equipment temperatures to ensure compliance with food safety regulations.
• Inspect equipment regularly and promptly report maintenance concerns or malfunctions to Environmental Services.
• Ensure equipment is used properly and maintained in good working condition.

Food Safety & Regulatory Compliance

• Enforce sanitation standards and infection prevention practices in accordance with federal, state, local, and organizational regulations.
• Follow all food safety procedures and ensure compliance with HACCP principles and applicable health department regulations.
• Safely operate and oversee the use of department equipment, including but not limited to meat slicers, convection ovens, combi ovens, steam tables, mixers, fryers, grills, food processors, dishwashers, and commercial kitchen equipment.
• Use cleaning chemicals safely and according to manufacturer guidelines.

Professional Expectations

• Adhere to all organizational policies, procedures, and standards of conduct.
• Attend all required meetings, in‑services, and mandatory training.
• Demonstrate dependability, professionalism, punctuality, and accountability in attendance and work performance.
• Promote a culture of safety by following established safety procedures, maintaining good housekeeping practices, and encouraging safe work habits among team members.
• Perform other duties as assigned to support the Dining Services department and organizational needs.
• Other duties as assigned

Requirements

• High school graduate or equivalent.
• One year of college or two years’ experience in related food service position preferred.
• Valid Virginia driver’s license and meets driver eligibility requirements per Sunnyside Communities policy.
• Strong verbal communication skills; ability to speak using proper grammar.
• Strong interpersonal skills, including customer service skills and teamwork; maintains a hospitality approach to engaging with all individuals.

Work Environment

This job operates in a kitchen or dining environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. Cooler temperature levels when working in freezer.

Work Schedule

Work assignments and schedules are based on resident needs and staffing requirements and may be changed as needed. Weekend/holiday work schedules are part of regular scheduling. Overtime may be required as needed.

Physical Demands

The employee is frequently required to stand for long periods of time. Additionally employee will routinely sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 lbs or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Work Hazards

Exposure to various chemicals, some slick floors, and hot/sharp equipment. Minimal hazards if normal safety precautions are taken.

Salary or Wage Description

$20.23 - $30.34/hr