Dining Services Director (Senior Living)
Unidine is a culinary services management company driven by a culture of ?Fresh Thinking,? and we take a fresh approach to customized culinary experiences. We create authentic food from scratch using fresh responsibly sourced, seasonal ingredients and culinary creativity. We are guided by environmentally responsive practices; avoid additives, chemicals and preservatives. Experience the difference with Unidine! Here at Unidine, every member of the team is driven to deliver the highest level of customer and client service and shares a belief that our approach to fresh food is fundamentally linked to health and wellness, human interaction and social responsibility. From this common foundation, we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations every day. The Dining Service Director has the responsibility for leading the dining service team members toward client satisfaction with food quality and meal service. The successful leader will be responsible for developing effective working relationships with clients and team members while training and directing the team towards providing outstanding client and customer dining services. Essential functions and key tasks: Develops team members through appropriate training, coaching and mentoring to ensure strong operational performance. Maintains compliance standards for meal service and food quality. Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational performance. Conducts meetings with guests on a regular basis to ensure satisfaction with dining services. Purchases food and supplies from authorized vendors to meet cycle menu requirements. Maintains weekly operating report to analyze performance to budget and ensures financial goals are met. Attends appropriate guest food service committee meetings; conducts and monitors guest attitude and food preference surveys. Works with client in maintaining safe work environment in facility. Performs tasks and input for weekly operating report, cash handling procedures, and other financial reports. Education and Experience: Minimum 3 years related experience and/or training at the Dining Services Director level or equivalent. Bachelor's degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred. The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements. 'Work Environment: Requires repetitive wrist motion. Frequent lifting, pushing, and carrying.