Plymouth Harbor Incorporated
Director of Dining Services
Plymouth Harbor Incorporated, Sarasota, Florida, United States, 34243
700 John Ringling Blvd, Sarasota, FL 34236, USA
Job Description Posted Wednesday, January 14, 2026 at 5:00 AM
PURPOSE OF THE JOB The purpose of the position is to manage all food and dining operations for the community in as profitable and efficient manner as possible. Responsibilities include the management of dining services personnel and operations, and resident satisfaction with the dining program.
DUTIES/RESPONSIBILITIES Staff Management
Lead the department’s management team, providing direction and assistance with motivation, direction, and development of all departmental team members.
Ensure that the appropriate number of staff are hired to meet the needs of the dining services program; assist with staff schedules and the appropriate assignments based on skill level.
Directly and indirectly supervise all departmental team members, including observation and evaluation of performance.
Ensure appropriate orientation and training for all new team members.
Ensure an on-going staff training program.
Complete appropriate paperwork including time sheet review (as needed) and performance appraisals in a timely manner.
Menu & Production Management
Ensure the development and management in coordination with the Executive Chef and/or his/her designee, the Resident Dining Committee, registered dietician consultant and dining consultants, as needed, a seasonal cycle menu and new menu items and recipes.
Implement and maintain established cost control procedures, including authorization of all department expenditures for food, supplies and equipment according to budget to meet menu and census needs.
Ensure that food is received, stored, prepared, and served in accordance with sanitary and HACCP (hazard analysis critical control point) guidelines.
Ensure the preparation of food within an established production schedule, following standardized recipes, preparation and service methods, and food handling techniques to ensure acceptable standards.
Ensure that all food items are prepared in accordance with standardized recipes and special diet orders if required.
Evaluate and make recommendations for facility planning and equipment replacement within the Dining Services department.
Ensure a monthly physical inventory count and provide Accounting with a complete cost of all inventory on hand on the same day of each calendar month.
Plan and carry out an active Quality Assurance program for the department.
Administration
Prepare and adhere to the annual operating budget.
Ensure the maintenance of appropriate records on a daily basis for meal counts, and any necessary ancillary charges.
Ensure the appropriate use of the point of sale (POS) system for food ordering and resident meal accounting.
Interact with residents on a daily basis to ensure satisfaction with menus and meals.
Participate as an administrative liaison to resident committees, as requested.
Attend community-level meetings as assigned.
Other
Immediately report any accidents and/or incidents to the Vice President of Resident & Employee Relations or his/her designee.
SUPERVISORY RESPONSIBILITY
This position has direct supervisory responsibility for the Executive Chef, Dining Services Operations Manager, and Certified Dietary Manager (CDM).
QUALIFICATIONS Education:
Bachelor’s Degree required.
Must have comprehensive knowledge of food production and dining services management, preferably in a CCRC environment.
Experience:
Must have experience in volume food production and successful leadership experience.
General:
Must have good organizational skills.
Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis.
Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual’s competence.
Must have good communication skills; speaking, writing, and listening.
Must be fluent in English.
Must be proficient with Microsoft Office programs with emphasis on Excel, Outlook, and Word, with the ability to learn and use proprietary software as required.
CERTIFICATES/LICENSES/REGISTRATIONS
Must be ServSafe certified or have the ability to obtain this certification.
PERSONAL REQUIREMENTS
Support Plymouth Harbor’s mission, striving daily to ensure the best possible outcomes for the health and well-being of residents and staff.
Maintain high personal standards for performance and encourage others to do the same.
Must be able to get along with others and work as a team player.
Maintain confidentiality in all Plymouth Harbor, resident, and team member matters.
Use good judgement and make independent decisions when circumstances warrant such action.
Work harmoniously with all persons residing in, employed by, or associated with, the organization.
Be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people.
Wear Plymouth Harbor team member i.d. badge at all times when on duty.
Abide by the dress and grooming guidelines established for the department and possess good personal hygiene habits.
PHYSICAL REQUIREMENTS
Must possess fully functioning sense of sight/hearing or use prosthetics that will enable these senses to function adequately in order to do the job.
Must be able to sit, stand, walk and move throughout the workday (lifting, carrying, bending, squatting, reaching, kneeling, pushing, pulling, twisting) using good body mechanics.
Must be able to lift/push up to 50 pounds.
Must be able to stand and walk for long periods of time.
Must be able to cope with the physical and emotional demands of the position.
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Job Description Posted Wednesday, January 14, 2026 at 5:00 AM
PURPOSE OF THE JOB The purpose of the position is to manage all food and dining operations for the community in as profitable and efficient manner as possible. Responsibilities include the management of dining services personnel and operations, and resident satisfaction with the dining program.
DUTIES/RESPONSIBILITIES Staff Management
Lead the department’s management team, providing direction and assistance with motivation, direction, and development of all departmental team members.
Ensure that the appropriate number of staff are hired to meet the needs of the dining services program; assist with staff schedules and the appropriate assignments based on skill level.
Directly and indirectly supervise all departmental team members, including observation and evaluation of performance.
Ensure appropriate orientation and training for all new team members.
Ensure an on-going staff training program.
Complete appropriate paperwork including time sheet review (as needed) and performance appraisals in a timely manner.
Menu & Production Management
Ensure the development and management in coordination with the Executive Chef and/or his/her designee, the Resident Dining Committee, registered dietician consultant and dining consultants, as needed, a seasonal cycle menu and new menu items and recipes.
Implement and maintain established cost control procedures, including authorization of all department expenditures for food, supplies and equipment according to budget to meet menu and census needs.
Ensure that food is received, stored, prepared, and served in accordance with sanitary and HACCP (hazard analysis critical control point) guidelines.
Ensure the preparation of food within an established production schedule, following standardized recipes, preparation and service methods, and food handling techniques to ensure acceptable standards.
Ensure that all food items are prepared in accordance with standardized recipes and special diet orders if required.
Evaluate and make recommendations for facility planning and equipment replacement within the Dining Services department.
Ensure a monthly physical inventory count and provide Accounting with a complete cost of all inventory on hand on the same day of each calendar month.
Plan and carry out an active Quality Assurance program for the department.
Administration
Prepare and adhere to the annual operating budget.
Ensure the maintenance of appropriate records on a daily basis for meal counts, and any necessary ancillary charges.
Ensure the appropriate use of the point of sale (POS) system for food ordering and resident meal accounting.
Interact with residents on a daily basis to ensure satisfaction with menus and meals.
Participate as an administrative liaison to resident committees, as requested.
Attend community-level meetings as assigned.
Other
Immediately report any accidents and/or incidents to the Vice President of Resident & Employee Relations or his/her designee.
SUPERVISORY RESPONSIBILITY
This position has direct supervisory responsibility for the Executive Chef, Dining Services Operations Manager, and Certified Dietary Manager (CDM).
QUALIFICATIONS Education:
Bachelor’s Degree required.
Must have comprehensive knowledge of food production and dining services management, preferably in a CCRC environment.
Experience:
Must have experience in volume food production and successful leadership experience.
General:
Must have good organizational skills.
Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis.
Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual’s competence.
Must have good communication skills; speaking, writing, and listening.
Must be fluent in English.
Must be proficient with Microsoft Office programs with emphasis on Excel, Outlook, and Word, with the ability to learn and use proprietary software as required.
CERTIFICATES/LICENSES/REGISTRATIONS
Must be ServSafe certified or have the ability to obtain this certification.
PERSONAL REQUIREMENTS
Support Plymouth Harbor’s mission, striving daily to ensure the best possible outcomes for the health and well-being of residents and staff.
Maintain high personal standards for performance and encourage others to do the same.
Must be able to get along with others and work as a team player.
Maintain confidentiality in all Plymouth Harbor, resident, and team member matters.
Use good judgement and make independent decisions when circumstances warrant such action.
Work harmoniously with all persons residing in, employed by, or associated with, the organization.
Be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people.
Wear Plymouth Harbor team member i.d. badge at all times when on duty.
Abide by the dress and grooming guidelines established for the department and possess good personal hygiene habits.
PHYSICAL REQUIREMENTS
Must possess fully functioning sense of sight/hearing or use prosthetics that will enable these senses to function adequately in order to do the job.
Must be able to sit, stand, walk and move throughout the workday (lifting, carrying, bending, squatting, reaching, kneeling, pushing, pulling, twisting) using good body mechanics.
Must be able to lift/push up to 50 pounds.
Must be able to stand and walk for long periods of time.
Must be able to cope with the physical and emotional demands of the position.
#J-18808-Ljbffr