Director of Dining Services
Three Pillars
- Dousman, WI
- Permanent
- Full-time
- Oversees all food production, dining services menus for regular, holiday and catered events services to ensure established meal schedules/services and quality control standards, production forecasts, service delivery.
- Meet with Dietitian, as needed, to ensure menus are compliant for accurate execution of normal/therapeutic requirements, wholesomeness, palatability, temperature, portion control and presentation for VOS & CP dining areas.
- Directly supervises the Dining Services Manager, Executive Chef and VOS Culinary Assistants (CA) while assisting the Executive Chef with the supervision of the Culinary Technician (CT) team.
- Actively engage staff members to seek opportunities to improve quality of service, productivity, and daily operations.
- Ensure all operations and staff are in compliance with State/Federal regulations, Three Pillars safety, security, infection control and hazardous material policies and procedures.
- Implements food safety and other quality assurance programs, evaluate findings, initiate plan of correction and monitors quality of operations on an on-going basis.
- Attends Village Views, VOS Dining Committee and VOS Resident Council and oversees dining room comments and resident feedback ensuring timely resolution and appropriate follow-up to resident concerns and recommendations.
- Review resident satisfaction survey results for VOS and CP and develop action plans with staff and resident involvement to address areas of focus and improve future results.
- In coordination with the Dining Service Manager, compile and analyze department operational data to efficiently manage the quality and cost of services provided as well as plan for new service development.
- Actively demonstrate and support the mission, vision, principles, values, goals, and leadership direction of Three Pillars.
- Sets clear vision and direction for the Dining Services Department and staff in coordination with the Dining Services Manager, and Executive Chef.
- Attends and actively participates in leadership meetings and subcommittees contributing to the overall health of the organization.
- Provides a leadership presence at special events promoting Three Pillars as a vital community resource.
- Support and mentor departmental reports to facilitate interdisciplinary cooperation, teamwork, and attainment of organization's goals.
- In conjunction with Dining Service Manager and Execuitve Chef, oversees interview, selection process, and orientation process in conformance to the organization's program and standards.
- Build strong relationships with management and line staff to create a cohesive work environment and culture.
- Work collaboratively with Human Resources Department and Recruitment/Retention Manager to manage position control and proactively forecast staff vacancies and develop strong partnership with area high schools to maintain consistent source of applicants for entry level positions.
- Leads and engages Dining Services staff in the identification, development, implementation, and monitoring of employee engagement action plans.
- Assist with and ensure staff are properly trained to their job duties and responsibilities, including cross-training of staff to other positions and/or MCHR Dining Services Department and completion of annual education requirements.
- Oversee employee performance evaluation program ensuring fair, consistent, accurate, timely performance evaluation in conformance with established evaluation and merit system with collaborative employee involvement/feedback.
- Participates in active listening, hands-on coaching, skill development in providing growth opportunities for employees that result in the overall success of the organization.
- Co-Leads department meetings/pre-shift meetings and educational programs including team building and review of new policies and procedures or menus, production requirements and to resolve departmental concerns.
- Plans for continued self-improvement through formal education, training, seminars, and active participation in professional or related organizations. Encourages the same for staff.
- Oversees and assists Dining Services Manager and Executive Chef with the assistance of Human Resource Department in the performance improvement and corrective action process.
- Proactively foster teamwork within the Dining Services teams as well as the campus leadership team.
- Works collaboratively with residents, families, volunteers, visitors, and all levels of staff throughout to identify, communicate and resolve operational issues.
- Works collaboratively with Food Service Manager at MCHR to ensure consistency in policy and practice and to share resources between departments.
- Actively seeks input from Dining Services staff in staff meetings and in daily day-to-day interactions with staff.
- Prepares and implements department operations and capital budget.
- Develops strategies on cost containment and ways to decrease waste while enhancing revenue growth.
- Oversees department purchases and staffing on an on-going basis to meet the department established budgets.
- Establishes purchase specifications for evaluating, recommending, and purchasing of food, supplies, and capital equipment.
- Assists in reviewing and monitoring of time and attendance and processing of department payroll.
- Reviews and completes transfer of charges report with Business Office.
- Reviews and edits (as needed) all Resident billing for VOS/CP.
- Understands and supports the overall strategic plan.
- Evaluates all aspects of the organization's current core business and strategically plans for the future.
- Keeps abreast of changes that affect the department, the industry and the Three Pillars organization and makes recommendations for changes.
- Develop departmental goals that align with corporate goals and complement the organization mission in coordination with the Dining Service Manager and Executive Chef.
- Establish formal catering program/options for internal and external customers and events.
- Minimum education: An Associate Degree in Culinary Arts equivalent culinary experience required.
- Good problem solving and organizational skills.
- Minimum of 3 years of progressive management/supervision experience with proven success in directing the operations of fine dining and/or healthcare environment with demonstrated skill in quality meal production, baking and knowledge of quality standards, and "front house" management.
- Must have or obtain within 3 months of hire from the National Restaurant Association "Servsafe" Certification.