Assistant Director of Dining Services

As part of the management team, oversees one or more areas of the department; production, service, nutrition care or other. Has responsibility for purchasing of food and supplies, meal preparation, service, and sanitation. Utilizes standardized procedures for use of recipes, production records, pre-service meal checks, sanitation and other processes and ensures that team members also follow standards. Participates in the planning and execution of special events. Trains and oversees staff to ensure high quality standards are met on a daily basis.

Essential Functions

Client, Resident, and Guest Relations:

• Develops rapport with staff in other departments.
• Frequently visits all service areas to assess resident and guest satisfaction.
• Accurately assesses and responds quickly to customer needs and complaints.
• Coaches hourly team members on the importance of guest satisfaction.
  
  

Financial Results

• Prepares food cost reports and reviews them with the Director of Dining Services.
• Compiles and reviews weekly financial reports.
• Monitors service areas to ensure proper portion control; monitors waste and makes adjustments as necessary.
  
  

Operational Execution

• Reviews production performance. Makes changes as needed to improve services, increase efficiency, manage costs and meet regulatory requirements.
• Assists in the planning and execution of special events and catering in conjunction with other team members.
• Provides coverage in the absence of the Director.
• Assists in the implementation of corporate marketing programs, and uses appropriate merchandising techniques.
• Follows policies and procedures of the department.
• Attends required meetings, training sessions and facility meetings as needed.
  
  

Human Resource Practices

• Adheres to the human resource policies and procedures of the facility, treats associates with fairness and respect.
• Participates in the hiring, training, appraisal and discipline of hourly team members.
• Works with management team to ensure a positive work environment and a clear understanding of HR policies and procedures.
• Serves as a role model for team members by maintaining standards for appearance, dress, attendance, and professional behavior.
• Ensures that team members are trained and competent to perform job duties.
  
  

Qualifications

• Two or more years’ progressive food service management or supervisory experience, preferably within a healthcare setting.
• Associate degree in culinary or hospitality-related field preferred
• Certified Dietary Manager certification highly desirable.
• Strong interpersonal, communication and leadership skills.
• Ability to organize workloads and meet time deadlines.
• Proficiency in Microsoft software programs.
  
  

About Cura Hospitality

At Cura Hospitality, we serve patients, residents and guest in hospitals, senior living communities and behavioral health hospitals by providing nutritious meals with a personal touch. Our mission is to enhance people’s lives through great food and service.

As Our team members pride themselves in their passion for customer service and great hospitality. As a member of the Cura team, you will have the opportunity to contribute to the satisfaction of our patients, residents, customers, and clients every day. In turn, we will support your professional development goals to help you thrive in your career.

Cura Hospitality is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.