General Manager of Dining Services

Durham, NC, USA|

Job Overview

Benefits

competitive pay

Low cost health insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

403B retirement plan

Paid sick time

Paid vacation time

employee wellness program

Employee Recognition Program

Job Description

The Forest at Duke (TFAD) is a vibrant non-profit continuing care retirement community (CCRC) located in the Greater Durham area, home to more than 400 residents who are enjoying active, purposeful, and healthy lives. With a mission centered around providing a caring and responsible community, TFAD fosters the independence of older adults by creating a secure, engaging environment tailored to their needs. The Forest at Duke is committed to being recognized as the Preferred Provider of Service for older adults and the Employer of Choice in the region. The community prides itself on offering exceptional living arrangements along with a range of supportive services, all designed to enhance the quality of life for its residents. Dedicated to inclusivity and diversity, The Forest at Duke promotes a work culture where differing perspectives, backgrounds, and skills come together to benefit both team members and residents alike. It is a welcoming place where professional growth is encouraged and where making a difference in the lives of others is a daily priority.

The role of General Manager of Dining Services at The Forest at Duke is integral to maintaining the community's high standards of dining excellence. This position calls for a dynamic leader to oversee all dining operations and staff across multiple venues, including Independent Living dining, Health Services dining, Community Center dining, guest programs, catering events, multi-venue restaurant services, delivery, takeout services, and fine dining experiences. Reporting directly to the President/CEO, the Director of Dining Services is a key member of the leadership team and collaborates closely with other organization departments to ensure that the Dining Services Department runs smoothly and is aligned with the broader mission and strategic goals of The Forest.

This position requires providing visionary leadership to the dining team, including the Executive Chef, Executive Sous Chefs, Dining Managers, and Supervisors, to build and maintain a culture of excellence, accountability, and continuous improvement. The Dining Director is responsible for ensuring that all dining offerings are not only of the highest culinary quality but also deliver outstanding customer service. They will manage diverse menus and venues, emphasizing flexibility and innovation while adhering to budgetary constraints and regulatory compliance in areas such as nutrition, food safety, cleanliness, working conditions, and other industry-relevant standards. This role demands a strong business acumen to strategically allocate resources, lead human resources initiatives, and coordinate production methods efficiently. The ideal candidate will bring strong operational experience with a focus on elevating the dining experience within a continuing care retirement community setting, although specific CCRC experience is advantageous but not mandatory. Overall, the General Manager of Dining Services plays a vital role in enhancing the overall resident experience at The Forest at Duke by ensuring the community’s dining services are second to none, supporting the mission of fostering purposeful and secure living for older adults while offering a rewarding career path for hospitality professionals.

Job Requirements

Bachelor's degree preferred in hospitality management, business administration, culinary arts with operational/business experience, nutrition or dietetics with management experience
Associate's degree acceptable with significant leadership experience
Experience with dining service operations and employee management
Familiarity with federal and state regulations applicable to food service
Ability to lead and develop a multi-venue dining team
Strong business acumen including strategic planning and resource allocation
Excellent communication and interpersonal skills
Commitment to maintaining a culture of accountability and continuous improvement

Job Qualifications

Bachelor's degree preferred in hospitality management, business administration, culinary arts with operational/business experience, nutrition or dietetics with management experience
Associate's degree acceptable with significant relevant leadership experience
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
Thorough knowledge and experience with Dining Service operations, employee management, public relations, and applicable Federal and State regulations
Experience in a continuing care retirement community preferred but not required

Job Duties

Provide direct supervision for dining and food service venues including Independent Living dining, Health Services dining, Community Center dining, guest programs, catering and special events, multi-venue restaurant service, delivery and takeout services, and fine dining
Manage all Dining Services operations, menus, and staff to ensure world-class dining experiences with outstanding cuisine and service
Create and nurture a culture of excellence, accountability, engagement, continuous improvement, and teamwork within the Dining Services department
Build and lead a strong Dining leadership team including Executive Chef, Executive Sous Chefs, Dining Managers, and Supervisors
Ensure Dining Services operates with fiscal responsibility while meeting all compliance requirements including nutrition, food safety, cleanliness, working conditions, and regulatory standards
Collaborate with other operational leaders and departments to support organizational goals
Monitor and improve customer satisfaction and respond to resident feedback promptly