DIRECTOR OF DINING SERVICES

SUPERVISES: Dining Services Managers, Chef Manager, Clinical Dietitians, Administrative Assistant.

Responsibilities And Duties:

Successfully address the work plan in a timely fashion

Budget efficiently and effectively

Successfully address all other duties as assigned

• Effective participation as a member of the Carol Woods management team in carrying out the mission and value statement of the organization.

• Participates in the development of critical goals and objectives, strategic initiatives, planning and design of operational programs for the organization.

• Leadership and development of staff in accordance with Carol Woods’ policies, procedures and values.

• Preparation of effective operation and capital budgets and the efficient management of approved financial resources.

• Maintain and support Carol Woods’ social accountability and its status within the community.

• Assure conformity to all regulatory requirements at national, state and local levels and achieve a satisfactory performance in meeting standards of quality assurance.

• Review and document Dining Service Department Performance in relation to established goals and meeting deadlines, implement change to affect continual improvement in services; report progress towards goals to President/CEO, Staff and annually to the Board.

• Maintain professional affiliations as appropriate and participates in professional and community activities to keep abreast of developments in healthcare, administration, Long Term Care, the dining services field, and community activity.

• Manage dining services management team.

• Provide training for dining services personnel.

• Manage all contracts related to dining services department.

• Manage all resident issues related to the dining experience and resolve issues effectively.

• Serve as management liaison to maintain communication and form a cooperative relationship in planning and evaluating the dining program with resident and staff committees.

• All other duties as assigned.

Requirements:

Education:

• Bachelor’s degree in hospitality, Restaurant Management, or related field of study

Experience:

• 5 years supervisory or leadership role in food service management.

• Previous experience in a retirement or health care setting preferred.

Physical Requirements: N/A

Competencies:

• Adaptability

• Communication

• Confidentiality

• Computer Skills

• Direction Setting

• Facilitation Skills

• Goal Oriented

• Judgement

• Organization

• Problem Solving/Decision Making

• Project Management