Director of Dining Services

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position: Director of Dining Services

Location: Endwell, NY

Schedule: Full Time

Salary: Starting at $90,000/yr, Negotiable Based on Experience

What We Offer You:

Generous Compensation & Benefits Package

Bonus Eligibility

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off: Vacation, Holiday, Sick Time

Employee Assistance Program (EAP)

Career Growth Opportunities

Various Employee Perks and Rewards

General Manager Operations Summary:

The General Manager reports to the Resident Vice President and is responsible for managing the daily operations of the unit (culinary, housekeeping, and maintenance). The General Manager is responsible for exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development while creating a positive work environment for staff.

General Manager Essential Functions

Culinary:

Responsible for directing and assisting the Chef and hourly staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation

Treat the cafe as it's your own business; you will be responsible for the quality of all food products and ensure that standards are met

Oversight of all aspects of catering operations including assisting the catering team as needed

The General Manager will assist with food production including but not limited to, grab and go items, deserts, breakfast and lunch specialties and executive catering needs

Operations:

Responsible for maintaining vendor and client relationships

Responsible for the oversight of supplies, equipment and work areas

Arrange for all equipment purchases and repairs

Work closely with the Chef regarding the purchasing of all food or other supplies as needed

Determine production schedules and staff requirements (including recruitment) necessary to ensure timely delivery of services

Responsible for all essential functions of payroll processing and other financials

Work together as a team, cleaning the kitchen and cafe, mopping the floor, washing dishes, etc. with staff

Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained

Financial:

Manage department controllable expenses and adhere to budgetary guidelines.

Ability to generate financial reports and P&L analysis and reporting

Develop operational forecasts and manage all unit accounting functions

Oversight of inventory management and updating price fluctuation

People:

Provide direction and manage performance of all direct and indirect reports ensuring employee development and engagement

Manage and motivate employees through continuous communication and encouragement

Instruct, train, and mentor in the preparation of cooking, garnishing, presentation of food and customer service

Provide superior customer service and lead by example to include being attentive, approachable, greeting and thanking customers

Skills and Aptitude:

Excellent verbal and written communication skills

Customer/Client Focus

Problem Solving/Analysis - think outside of the box mentality

Leadership and development - mentor

Team Oriented and team builder

Project Management

Ability to lift/pull 40 pounds

Required Education and Experience:

Bachelor’s degree, culinary school certificate or degree or equivalent combination of education and experience

5 - 7 years’ experience in a Senior Living General Manager Role required

Microsoft Office Suite

Required Eligibility Qualifications:

ServSafe Certification

Choke Safety Certification

Allergen Awareness Certification