Senior Living Dining Services Leader

Compass Group USA; Brush (CO); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

CCL Hospitality Group is seeking an Assistant Director of Dining Services to oversee day-to-day food service operations in a senior living community serving 125–175 residents. You will lead a team of 18–25 associates, focusing on talent development, client relationships, profitability, and achieving financial goals.

Partner with the Chef and management to introduce nutritious menus, implement culinary programs, train staff, and maintain strong client relations.

Qualifications

• 1 to 3 years of food service management experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Strong leadership and communication skills.
• Financial experience and business acumen skills.
• Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.

Responsibilities

• Works with the Chef and management team in creating nutritious and top quality food.
• Implements new culinary programs in conjunction with the marketing and culinary teams.
• Maintains excellent relationships with the client.
• Manages, trains, and develops associates.
• Performs other duties as assigned.

Skills

Leadership

Communication

Financial acumen

MS Office proficiency

Tools

MS Office

Job description

CCL Hospitality Group is seeking an Assistant Director of Dining Services to oversee day-to-day food service operations in a senior living community serving 125–175 residents. You will lead a team of 18–25 associates, focusing on talent development, client relationships, profitability, and achieving financial goals.

Partner with the Chef and management to introduce nutritious menus, implement culinary programs, train staff, and maintain strong client relations.