Director of Dining & Hospitality Services
Christwood, Covington, LA, United States
Voted Top Workplaces in 2025*
The Director of Dining & Hospitality Services at Christwood is responsible for providing leadership and operational oversight for multiple dining venues and hospitality services on campus. This role ensures an exceptional dining experience for residents, guests, and staff while maintaining high standards of quality, service, safety, and financial performance. The Director fosters a hospitality-driven culture aligned with Christwood’s mission of serving residents with excellence, dignity, and compassion.
Position Summary The Director of Dining & Hospitality Services is responsible for the overall leadership, management, and direction of dining services and hospitality operations. This position ensures high-quality food service, excellent customer experience, regulatory compliance, and effective team leadership across all dining venues.
Responsibilities
Provide leadership and oversight for all dining and hospitality operations
Ensure high-quality food service and exceptional customer satisfaction
Develop and manage departmental budgets and financial performance
Oversee menu planning, food production, and service delivery standards
Ensure compliance with all health, safety, and sanitation regulations
Recruit, train, coach, and evaluate dining and hospitality staff
Collaborate with clinical and administrative leadership on resident needs
Implement hospitality-focused service standards and culture
Monitor food costs, labor costs, and operational efficiencies
Manage vendor relationships and purchasing processes
Oversee special events, catering, and community functions
Address resident and employee feedback and resolve service issues
Maintain compliance with company policies and regulatory requirements
Qualifications
Bachelor’s degree in Hospitality, Culinary Arts, Business, or related field (preferred)
Minimum of 5 years leadership experience in dining services or hospitality
Experience in healthcare, senior living, or large-scale food service preferred
Strong leadership, organizational, and communication skills
Knowledge of food safety and sanitation regulations
ServSafe Certification (or ability to obtain) preferred
Proficient in budgeting and financial management
Skills
Leadership and team development
Customer service excellence
Budget and cost control
Regulatory compliance knowledge
Problem-solving and decision‑making
Strong interpersonal communication
Operational planning and execution
Perks
Competitive salary
Paid time off
Medical, dental, and vision insurance
403(b) Retirement Plan
Professional development opportunities
Positive and supportive work environment
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The Director of Dining & Hospitality Services at Christwood is responsible for providing leadership and operational oversight for multiple dining venues and hospitality services on campus. This role ensures an exceptional dining experience for residents, guests, and staff while maintaining high standards of quality, service, safety, and financial performance. The Director fosters a hospitality-driven culture aligned with Christwood’s mission of serving residents with excellence, dignity, and compassion.
Position Summary The Director of Dining & Hospitality Services is responsible for the overall leadership, management, and direction of dining services and hospitality operations. This position ensures high-quality food service, excellent customer experience, regulatory compliance, and effective team leadership across all dining venues.
Responsibilities
Provide leadership and oversight for all dining and hospitality operations
Ensure high-quality food service and exceptional customer satisfaction
Develop and manage departmental budgets and financial performance
Oversee menu planning, food production, and service delivery standards
Ensure compliance with all health, safety, and sanitation regulations
Recruit, train, coach, and evaluate dining and hospitality staff
Collaborate with clinical and administrative leadership on resident needs
Implement hospitality-focused service standards and culture
Monitor food costs, labor costs, and operational efficiencies
Manage vendor relationships and purchasing processes
Oversee special events, catering, and community functions
Address resident and employee feedback and resolve service issues
Maintain compliance with company policies and regulatory requirements
Qualifications
Bachelor’s degree in Hospitality, Culinary Arts, Business, or related field (preferred)
Minimum of 5 years leadership experience in dining services or hospitality
Experience in healthcare, senior living, or large-scale food service preferred
Strong leadership, organizational, and communication skills
Knowledge of food safety and sanitation regulations
ServSafe Certification (or ability to obtain) preferred
Proficient in budgeting and financial management
Skills
Leadership and team development
Customer service excellence
Budget and cost control
Regulatory compliance knowledge
Problem-solving and decision‑making
Strong interpersonal communication
Operational planning and execution
Perks
Competitive salary
Paid time off
Medical, dental, and vision insurance
403(b) Retirement Plan
Professional development opportunities
Positive and supportive work environment
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