Senior Living Dining Services Manager

Leisure Living; Greenville (MI); On-site; USD 52,000 - 78,000; Full time

Job summary

Leisure Living is seeking a Dining Services Supervisor to manage community dining operations and deliver high-quality, resident-focused meals. You will lead by example in customer service, staff relations, and quality assurance while ensuring compliance with policies and regulations.

The role involves planning nutritionally balanced menus, coordinating with dietary needs, supervising staff, and maintaining sanitation standards across kitchens and dining rooms.

Qualifications

• High school diploma/GED is required. Previous courses in Culinary Arts are strongly preferred or three years of experience with cooking/baking in a commercial setting or a combination of education, work and supervisory experience.
• Knowledge of food safety standards and ability to maintain sanitation schedules.
• Ability to train and supervise dining services staff; manage budgets and staffing.

Responsibilities

• Plan a nutritionally balanced menu based on regional and seasonal templates.
• Ensure the menu considers resident preferences and special diets.
• Prepare meals adhering to food safety standards and maintain plate presentation.
• Oversee dining room service, setup, service and cleanup with high hospitality standards.
• Schedule and manage dining services staff; interview and select employees.
• Conduct performance evaluations and provide coaching or discipline as needed.

Skills

Effective communication

Staff leadership

Teamwork

Multitasking

Education

High school diploma or GED

Serv-Safe Manager Certification or within 90 days of hire

Tools

Microsoft Office

Kitchen management software

Job description

Leisure Living is seeking a Dining Services Supervisor to manage community dining operations and deliver high-quality, resident-focused meals. You will lead by example in customer service, staff relations, and quality assurance while ensuring compliance with policies and regulations.

The role involves planning nutritionally balanced menus, coordinating with dietary needs, supervising staff, and maintaining sanitation standards across kitchens and dining rooms.