Job Information
Presbyterian Villages of Michigan Dining Services Director in Chesterfield, Michigan
Overview
The responsibility of the Dining Services Director is tooversee the daily and long-term operations of the food service department including administrative and managerial tasks. Hiring and training new dining services leaders and employees, scheduling delivery services, overseeing purchasing orders.
Responsibilities
Responsible for developing, managing, and executing dining services to meet resident needs.
Oversees and manages dining operations and dining services consistent with the strategic plan for operational dining in all aspects of the campus.
Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
Educate, train, and coach employees and leaders on the dining services plan, and how to execute with excellence.
Identify vendor and service needs and effectively communicate operational progress
In collaboration with the Executive Director, and consultation of the Vice President of Dining Services, develop and manage budget, including cost controls regarding food, beverage, labor, and overtime.
Ensure maintenance schedule and replacement of commercial kitchen equipment
Manage resources to ensure quality and cost control within budgetary guidelines, and achieve food and labor targets.
Direct and oversee operations related to production, distribution and food service
Maintain a safe and healthy environment for residents, customers and employees
Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development, and ensuring appropriate documentation
Responsible for components accounting functions, including developing operational component forecasts and explain variances.
Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
Lead, manage, and execute any catering and dining services for campus needs; ie meetings.
Recruits, hires, develops, retains leaders and staff, in addition to coordination and supervision regarding production, presentation, merchandising, quality and cost control, labor management and employee training
Conducts inventory of food, supplies, materials, etc
Ensure compliance with all health, safety, and sanitation regulations related to food handling and service, including State and Federal food and health regulations
Implement and enforce standardized operating procedures to maintain consistent high standards of food safety and hygiene.
Ensure that all commercial kitchen appliances are in compliance with State standards
Collaborate with appropriate departments to investigate complaints related to food management and services no later than 24-48 hours from date/time of complaint, with a focus on effective resolution and solutions.
Maintains records to comply with regulatory, government and accrediting agency standards
May participate in sales process and negotiation of contracts related to food service, equipment, etc, in conjunction with Executive Director.
Looks for opportunities to implement new products and services which support sales growth and client retention
Manage the front of the house of the dining operation (Bistro/ Residential Dining Facility)
Develop and implement food service plans aligned with the organization/village mission and vision, to include sustainable practices
Maintain Service Excellence Core Values during employment and servicing residents, staff, volunteers, leaders, vendors, and all associated with the organization.
Attend and participate in all appropriate meetings and training opportunities in order to keep informed on current information and skill development.
Follow established policies and procedures including but not limited to:
1.
Presbyterian Villages policies and procedures.
Safety policies and procedures.
Federal, state and local regulations.
All other duties as assigned
Qualifications
Education –
- Bachelor’s Degree in culinary arts, food management, restaurant management, business management or related experience and/or training; or equivalent combinations of education and experience commensurate with a Bachelor’s degree.
Previous Experience
7 or more years of management experience in a similar or related job
7 years or more experience in senior living, aging services and long term care, non-profit organizational experience preferred.
Strong business acumen, business maturity, organizing & planning, influence, visioning, constructive conflict skills, and experience with food service talent development
Computer Skills
High level of proficiency/literacy in computer systems/applications, as well as Microsoft suite of products
Experience with software programs related to food order service, food service information systems, and purchasing systems
Communications/Interpersonal Skills
Ability to communicate professionally and tactfully with all levels.
Ability to quickly assess and address emergency and non-emergency situations calmly and professionally.
Ability to read and interpret documents, writing routine reports and correspondence
Ability to interact and speak effectively before groups of residents, employees
Certificates & Licenses
Valid ServSafe Certification
Certification in programs related to culinary, hospitality, service
Valid driver’s license and reliable transportation.
Computer Skills
- Efficient Computer knowledge and use of Microsoft products, word processing, spreadsheets database systems, time keeping systems, online learning systems, email and all other computer generated systems.
Other Requirements
Knowledge of the aging process, older adult services, disability services, as it relates to nutritional meals
Ability to work flexible hours including evenings and weekends if necessary
Physical Skills/Requirements
- Reading, use of fingers, use of close vision, hearing, standing, walking, sitting, driving and talking, sitting, standing, and walking for long periods of time, lift/carry/push/pull 15 lbs minimum.
Job Locations US-MI-Chesterfield
Job ID 2024-2310
Category Food Service/Dining
Shifts Various (Days, Afternoons, Midnights, Weekends), Various- Leadership, Weekends
Type Full Time (40+) per week