|Title||Director of Dining Services|
Position Overview: Orchestrates the integration of the dining rooms, provides meals, products and services to residents, department, employees and vendors, striving for excellence. Assesses, plans, implements and evaluates the department continually which includes administration, quality assurance and control, nutrition, purchasing, cost control, sanitation/hazard analysis, critical control point and future planning.
Essential Functions and Responsibilities: include the following. Other duties may be assigned.
Knowledge, Skills and Abilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to handle multiple projects at the same time. Ability to coordinate well with multiple people and/or departments at the same time. Excellent communication and training skills. Working knowledge of computer software systems.
Education and/or Experience: A minimum of seven years of restaurant or food service management experience including training and education is recommended. College degree in Restaurant/Institution Management, Dietetics or Nutrition. Applicable experience is acceptable.
Supervisory Responsibilities: Directly supervises the Dining Services Management team.
Language Skills: Ability to effectively communicate with a variety of mediums including strong verbal, written and computer skills.
License, Certificates, Registration: Serve Safe certification preferred
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.