Marketplace & Dining Services Lead

Threeoaks Llc; Bethlehem (Northampton County); On-site; USD 65,000 - 90,000; Full time

Job summary

Three Oaks Senior Dining, LLC is seeking a collaborative dining services leader to elevate the resident dining experience in senior living communities. You will partner with Culinary and Dining Services teams to develop menus, oversee marketplace operations, and manage dining room reservations and staff.

The role requires integrity, leadership, and a customer-focused mindset, with experience in FOH/BOH operations, staff training, and compliance with health and safety standards.

Qualifications

• High school degree or equivalent.
• Two years’ experience in dining services management preferred.
• Understanding of FOH and BOH operations.
• Leadership experience in senior living, contract dining, restaurant, or retail food service preferred.
• Proficient computer and report management skills.
• Ability to work evenings and rotating weekends/holidays.

Responsibilities

• Collaborates with Culinary and Dining Services teams on menu development, special creations, and dining hours.
• Oversees marketplace, corner store, and coffee shop dining operations.
• Manages dining room reservations and seating; supervises dining room staff.
• Ensures timely, cordial greetings and maintains cleanliness and safety standards.
• Monitors guest feedback, reviews comments with the Director of Dining Services, and drives improvements.
• Leads staff training, recruitment, and performance evaluation; manages scheduling within budget.

Skills

Leadership

Integrity

Dependability

Cooperation

Stress Tolerance

Attention to Detail

Customer Service

Communication skills

Dining services experience

Education

High school degree or equivalent

Job description

Three Oaks Senior Dining, LLC is seeking a collaborative dining services leader to elevate the resident dining experience in senior living communities. You will partner with Culinary and Dining Services teams to develop menus, oversee marketplace operations, and manage dining room reservations and staff.

The role requires integrity, leadership, and a customer-focused mindset, with experience in FOH/BOH operations, staff training, and compliance with health and safety standards.