Dining Services Director

St. John’s is leading and inspiring a shift in society’s views of elderhood. Join our family of dedicated, talented employees who are at the forefront of innovative senior services delivery in this community. St. John’s embraces living every day by fostering a culture that is friendly, respectful, responsive, compassionate, innovative, and fun for both employees and residents that call St. John’s home.

If this description speaks to you, continue reading about the opportunity of Dining Services Director.

Position Summary: Responsible for overall effectiveness of Dining Services; selecting, training, and supervising all Dining Service personnel; food purchasing, receiving, preparation, sanitation, safety and service for all meals through effective direction and delegation. Responsible for operating within the departmental budget. This person shall possess and execute front of house management knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems for all dining areas and special dining functions at St. John’s Meadows and Brickstone by St. John's. This person shall be responsible for proactively managing any prescribed front of house and back of house budgets, including food and product purchasing as well as labor.

This is a full time position, Monday through Friday, 8:30am - 5:00pm, and hours may vary as needed.

Qualifications & Education Required:

• High School Graduate or equivalent is required
• HACCP/Food Safety Certified is required – St. John’s will provide
• Bachelor’s Degree in Hospitality Management is preferred.
• Fluent in the English Language
• At Least 5 Years’ experience (three of which in a high management position) in a high volume restaurant, hotel, country club or senior living community.
• Specific POS Experience and knowledge to include programming and training is preferred.

Position Competencies:

• Arrive on time, prepared to work.
• Perform daily dining room, kitchen, Café and service area inspections.
• Provide outstanding customer service to all residents, guests, volunteers, employees.
• Must have excellent customer service skills.
• Knowledge of daily, weekly & monthly catering functions.

Position Responsibilities:

• Actively participate, oversee and ensure proper flow of service during breakfast, lunch, dinner and special functions in any and all dining areas.
• Absolutely fluent in P.O.S. system and all applications in all areas.
• Oversee Interview and hiring process for all positions within the Dining Services department.
• Ensure adequate and fiscally responsible dining service staffing at all times in accordance with budgets.
• Oversee and ensure direction of all dining service staff before, during and after breakfast, lunch and dinner service in all areas.
• Oversee execution and delivery of all room deliveries and to-go meals.
• Ensure cleanliness and organization of all Dining areas
• Ensure all appropriate supplies relative to the Dining Services department in accordance with the budget
• Work proactively with the Chef in menu development.
• Update cycle menus and seasonal A La Carte menus as needed and on monthly basis.
• Determine Resident dining service needs and issues to be addressed and/or resolved immediately and at point of service in all areas.
• Ensure correct planning of any and all special foodservice/hospitality events with appropriate entities and proactively with Dining Room Manager and Chef
• Develop and maintain detailed side-work cleaning charts on a daily basis for dining room(s) staff.
• Responsible for completing regular written performance evaluations of all employees in a direct reporting relationship on a timely basis
• Maintain all records of orientation, training and seminars attended by department staff.
• Responsible to attend in a timely manner and actively participate in all required staff and management meetings
• Communicate all facility policy and procedure and their changes to department staff
• Responsible for oversight and assistance in performance of monthly inventories, cost of goods analysis for food budget maintenance.
• Responsible for accurately determining and scheduling of labor cost according to budget, and in case of overtime, to analyze and implement corrective actions and measures.
• Assist in pot, pan, dish, and utensil washing, and ensures that dining room staff do same.
• Perform all other tasks as required by management

Physical Requirements:

Body Positions:

• Sitting, Standing, Squatting, Stooping and Bending

Body Movements:

• Walking, lifting, carrying, pulling, pushing, bending, and reaching are required in the accomplishment of tasks. Has the ability to lift 50 lbs.

Exposure to Conditions:

• Wet floors, steam, hot water, ovens, grease, cleaning chemicals and small flames.

St. John’s is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other status protected by laws and regulations.