Asst. Director of Dining & Hospitality
Saint John's On The Lake, Milwaukee, WI, United States
Assistant Director of Dining & Hospitality
Job Category: Dining & Hospitality Requisition Number: ASSTD001086 Location: Milwaukee, WI 53202, USA Description
JOB OBJECTIVE
: The Assistant Director of Dining and Hospitality leads all front-of-house (FOH) dining operations across Saint John's Communities, ensuring a gracious, consistent, and high-quality experience in all venues and catered events. Working closely with the Executive Chef, this role ensures seamless coordination between FOH and back-of house BOH operations, including service standards, menu execution, event delivery, and safety practices. The Assistant Director drives revenue goals, advances innovative dining programs, and elevates the resident and guest experience while ensuring full compliance with local, state, and federal regulations. They directly supervise the Casual Dining Manager, Fine Dining and Events Manager, and Event Planner, ensuring staff receive effective training, resources, and support and uphold the mission, vision, and values of Saint John's Communities. ESSENTIAL DUTIES: Acts on behalf of the Director in their absence Ensures that FOH managers and the Event Planner have resources and training needed for excellent service; supervises hiring, training, coaching, and evaluations. Ensures gracious, prompt, consistent dining service across all venues and Collaborates with the Executive Chef on timing and execution of dining and event services. Responsible for labor management (meeting labor budgets, scheduling efficiency) Supports staff development and continuing education Ensures proper staffing and cross-training. Works with multimedia specialist to create marketing materials. Oversees catered events including sales, planning, execution, and post-event review. Processes or assigns food notices, diagrams, and catering instructions for accurate setup and service. Partners closely with HR on employee relations and people-related matters. Collaborates on catering menu planning. Collaborates with clinical regarding dietary requirements Leads process improvement initiatives. Accountable for FOH cost controls (supplies, labor and beverages) Ensures FOH venues maintain exceptional appearance and cleanliness. Writes and implements FOH policies and procedures. Provides input during budget development; manages FOH budget components and supports revenue goals. Conducts team meetings and training sessions. Serves on committees as needed or assigned and attends required meetings. Maintains confidentiality and enforces HIPAA compliance. Upholds resident rights and reports concerns. Ensures compliance with safety, infection control, hazardous materials, and regulatory standards. Ensures FOH compliance with skilled nursing and assisted living dining regulations. Responsible for compliance outcomes (health department, infection control and survey readiness) Pursues professional growth and encourages same for staff. Adapts schedule as business needs dictate, averaging 45-50 hours per week, with accessibility to staff beyond standard hours and mandatory onsite presence during peak service hours and special events Other duties as assigned. KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS
: Bachelor's degree in hospitality management, culinary management, or related field preferred; equivalent experience may be considered. Minimum 5 years of progressive leadership experience in hospitality, senior living, restaurant, hotel, or CCRC environment. Proven success in managing FOH operations and leading multi-venue dining teams. Strong leadership skills with the ability to mentor, coach, and develop staff at all levels. Demonstrated track record of delivering exceptional customer service and maintaining high service standards. Ability to plan, organize, and execute dining programs and special events. Strong understanding of regulatory requirements affecting dining services in senior living environments. Excellent communication, interpersonal, and problem-solving skills. Proficiency with dining management systems, POS systems, and Microsoft Office suite. MANAGEMENT/SUPERVISION: Oversees Casual Dining Manager, Fine Dining & Event Manager, Event Planner to include department orientation and service training. Takes corrective action for minor issues and for more serious infractions has the authority to instruct an employee to leave the facility, pending continued review by the direct Supervisor of the employee. Acknowledges others when work is completed. Takes immediate action when unacceptable performance issues arise within the Dining Department. Participates in counseling sessions and practice improvement strategies, e.g. Performance improvement plan writing, follow-up and learning circles. Monitors the dining environment: the overall cleanliness, safety and temperament. Intervene when conditions warrant by using learning circles, teaching opportunities and/or work orders. Follows-up on incident reports and implements preventive strategies or makes recommendations.
Job Category: Dining & Hospitality Requisition Number: ASSTD001086 Location: Milwaukee, WI 53202, USA Description
JOB OBJECTIVE
: The Assistant Director of Dining and Hospitality leads all front-of-house (FOH) dining operations across Saint John's Communities, ensuring a gracious, consistent, and high-quality experience in all venues and catered events. Working closely with the Executive Chef, this role ensures seamless coordination between FOH and back-of house BOH operations, including service standards, menu execution, event delivery, and safety practices. The Assistant Director drives revenue goals, advances innovative dining programs, and elevates the resident and guest experience while ensuring full compliance with local, state, and federal regulations. They directly supervise the Casual Dining Manager, Fine Dining and Events Manager, and Event Planner, ensuring staff receive effective training, resources, and support and uphold the mission, vision, and values of Saint John's Communities. ESSENTIAL DUTIES: Acts on behalf of the Director in their absence Ensures that FOH managers and the Event Planner have resources and training needed for excellent service; supervises hiring, training, coaching, and evaluations. Ensures gracious, prompt, consistent dining service across all venues and Collaborates with the Executive Chef on timing and execution of dining and event services. Responsible for labor management (meeting labor budgets, scheduling efficiency) Supports staff development and continuing education Ensures proper staffing and cross-training. Works with multimedia specialist to create marketing materials. Oversees catered events including sales, planning, execution, and post-event review. Processes or assigns food notices, diagrams, and catering instructions for accurate setup and service. Partners closely with HR on employee relations and people-related matters. Collaborates on catering menu planning. Collaborates with clinical regarding dietary requirements Leads process improvement initiatives. Accountable for FOH cost controls (supplies, labor and beverages) Ensures FOH venues maintain exceptional appearance and cleanliness. Writes and implements FOH policies and procedures. Provides input during budget development; manages FOH budget components and supports revenue goals. Conducts team meetings and training sessions. Serves on committees as needed or assigned and attends required meetings. Maintains confidentiality and enforces HIPAA compliance. Upholds resident rights and reports concerns. Ensures compliance with safety, infection control, hazardous materials, and regulatory standards. Ensures FOH compliance with skilled nursing and assisted living dining regulations. Responsible for compliance outcomes (health department, infection control and survey readiness) Pursues professional growth and encourages same for staff. Adapts schedule as business needs dictate, averaging 45-50 hours per week, with accessibility to staff beyond standard hours and mandatory onsite presence during peak service hours and special events Other duties as assigned. KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS
: Bachelor's degree in hospitality management, culinary management, or related field preferred; equivalent experience may be considered. Minimum 5 years of progressive leadership experience in hospitality, senior living, restaurant, hotel, or CCRC environment. Proven success in managing FOH operations and leading multi-venue dining teams. Strong leadership skills with the ability to mentor, coach, and develop staff at all levels. Demonstrated track record of delivering exceptional customer service and maintaining high service standards. Ability to plan, organize, and execute dining programs and special events. Strong understanding of regulatory requirements affecting dining services in senior living environments. Excellent communication, interpersonal, and problem-solving skills. Proficiency with dining management systems, POS systems, and Microsoft Office suite. MANAGEMENT/SUPERVISION: Oversees Casual Dining Manager, Fine Dining & Event Manager, Event Planner to include department orientation and service training. Takes corrective action for minor issues and for more serious infractions has the authority to instruct an employee to leave the facility, pending continued review by the direct Supervisor of the employee. Acknowledges others when work is completed. Takes immediate action when unacceptable performance issues arise within the Dining Department. Participates in counseling sessions and practice improvement strategies, e.g. Performance improvement plan writing, follow-up and learning circles. Monitors the dining environment: the overall cleanliness, safety and temperament. Intervene when conditions warrant by using learning circles, teaching opportunities and/or work orders. Follows-up on incident reports and implements preventive strategies or makes recommendations.