Dining Operations Manager

The Operations Manager oversees the daily operations of dining services, ensuring high-quality food service and resident satisfaction while maintaining financial and operational efficiency. This role manages the dining manager, including chefs and hourly team members, and ensures compliance with safety, sanitation, and regulatory standards. The Operations Manager fosters a collaborative environment, supports professional development, and works to enhance the overall dining experience.
1. Daily Operations and Service Excellence
Manage multiple food service operations to maintain high standards in food preparation, presentation, and service.
Oversee daily front of house and back of house operations across assigned dining venues.
Ensure consistent food quality, presentation, temperature, and timely service.
Address resident concerns promptly and professionally, documenting resolutions and follow-up.
Coordinate with culinary leadership to ensure menu execution and service consistency.
2. Leadership and Associate Development
Provide direct supervision, coaching, and performance management for dining room managers, supervisors, and associates.
Conduct regular leadership meetings, associate check-ins, and performance evaluations.
Ensure new associates receive appropriate onboarding, orientation, and job-specific training.
Oversee scheduling, payroll functions, and staffing to ensure appropriate coverage and efficient operation.
3. Financial Management and Budget Accountability
Manage operational expenses in accordance with approved budgets.
Monitor labor productivity, scheduling efficiency, overtime, and staffing levels.
Partner with culinary leadership to control food costs, waste, and inventory.
Review financial reports, identify unfavorable variances, and implement corrective action plans.
4. Food Safety, Sanitation, and Compliance
Ensure compliance with food safety regulations, sanitation requirements, and organizational policies.
Complete required weekly safety inspections, observations, and operational audits.
Ensure corrective actions are documented and completed within established deadlines.
Maintain readiness for regulatory inspections and internal audits.
6. Resident Engagement and Continuous Improvement
Plan and coordinate catering services, special events, and other dining-related activities.
Actively engage with residents to understand their dining preferences and address concerns promptly.
Participate in resident meetings and service improvement initiatives.
Bachelor’s degree or equivalent experience
Certified Dietary Manager certification preferred.
Certified Food Manager certification required.
Minimum 5 years of progressive food service, hospitality, or dining operations management experience.
Experience overseeing multiple dining venues or complex food service operations preferred.
Demonstrated knowledge of labor management, budgeting, financial reporting, and operational controls.

Employment type
Full-time

Work arrangement
No