Job Description

Harvest Pointe - Dining Services Manager

Department

Harvest Pointe - Dining Services

Reports to

Director of Harvest Pointe or Designee

Work Location

Harvest Pointe at Thornapple Manor

Work Schedule

Monday - Friday 8:00AM - 4:30PM

Salary Range

$23.76 - $29.46/ hr. based on experience and credentials



We are seeking a dedicated and experienced Dining Services Manager to join our esteemed team within the Assisted Living Community. The ideal candidate will play a pivotal role in overseeing the culinary department, ensuring that residents receive optimal dining services that align with their health needs and dietary preferences. The Dining Services Manager will be responsible for developing and implementing effective meal plans, adhering to dietary guidelines, and maintaining the highest standards of food safety and sanitation. This position requires a proactive approach to collaborating with culinary staff and healthcare professionals, while engaging in continuous quality improvement initiatives. The Dining Services Manager will also be tasked with monitoring food service operations, managing budgets, and facilitating training programs for staff to enhance their skills and knowledge in dietary management. Effective communication and leadership skills will be essential in fostering a collaborative working environment, ensuring that all dining services meet regulatory requirements and support the overall health and wellbeing of our residents. If you are passionate about food service management in a healthcare setting and possess the necessary expertise, we encourage you to apply and be part of our mission to provide exceptional resident care through quality nutrition services.

Hospitality and Dining Experience

Artful Culinary Presentation:

Craft and serve appealing, nutritious meals that celebrate the joy of eating and enhance the resident's daily dining experience.

Personalized Service:

Provide attentive, restaurant-style table service, ensuring residents' specific preferences and portion requests are honored with warmth and professionalism. Develop, implement, and monitor menus to meet resident needs and preferences.

Dietary Advocacy:

Collaborate with the culinary team to accurately facilitate specialized therapeutic menus, ensuring every meal meets individual wellness goals and dietary needs.

Atmosphere Coordination:

Thoughtfully prepare the dining room and meal carts to create an inviting, social environment that residents look forward to daily.

Hospitality Support:

Assist with the preparation of snacks and "Always Available" menu items to provide residents with comfort and choice throughout the day.

Event Enhancement:

Partner with the Dining Services department to execute special themed dinners and community social gatherings, fostering a sense of belonging and celebration.

Resident Engagement and Community Culture

Privacy & Professionalism:

Respect the residents' private living space as their home by always knocking before entry and handling all personal information with strict confidentiality.

Warmth & Relationship Building:

Cultivate meaningful connections with residents, creating an atmosphere of genuine interest, calm, and positive energy throughout the community.

Collaborative Excellence:

Build strong rapport with inter-departmental teams to ensure dining services are fully integrated into the holistic care of our residents.

Advocacy & Feedback:

Act as a key point of contact for resident dining feedback, promptly sharing suggestions or concerns with leadership to continually elevate the community experience.

Resident Rights:

Report all allegations of resident abuse and/or misappropriation of resident property immediately. Must be able to relay information concerning a resident's condition.

Community Nutrition and Outreach Partnerships

Strategic Program Coordination:

Orchestrate and manage the menu development for the Barry County community outreach initiative, ensuring high-quality, nutritionally balanced meals are provided to homebound residents.

Inter-Agency Collaboration

: Partner seamlessly with the Barry County Commission on Aging (COA) to align culinary operations with the regional Meals on Wheels mission, supporting community member independence and dignity.

Nutritional Stewardship:

Design diverse, therapeutic-friendly menus that meet one-third of the daily recommended nutritional requirements for the aging population, catering to specialized needs such as low-sodium, heart-healthy, or texture-modified diets.

Logistics & Quality Oversight:

Oversee the preparation and staging of community meals to ensure timely delivery and consistent adherence to food safety and temperature standards across the county.

Social Impact Advocacy:

Serve as a culinary liaison for community-wide nutrition programs, including specialized holiday outreach and local fundraisers that bolster support for senior wellness services.

Personnel and Community Leadership

Peer Mentorship & Onboarding:

Facilitate the orientation of new team members, providing guidance on community standards and fostering a supportive introduction to the culinary department.

Brand Advocacy & Communication:

Serve as a knowledgeable resource for residents, families, and team members by clearly articulating community policies and dining procedures with a service-oriented approach.

Interdisciplinary Collaboration:

Proactively cultivate professional partnerships across all departments to ensure a cohesive and seamless living experience for every resident.

Culture & Environment Stewardship:

Curate a dining atmosphere defined by warmth, genuine personal interest, and a sense of calm, ensuring the community feels like home for residents and guests alike.

Regulatory & Safety Excellence:

Maintain active certification and up-to-date knowledge of OSHA and CDC protocols, including hazard communication and infection control, to ensure the highest safety standards for the community.

Continuous Professional Growth:

Engage in ongoing community in-service training and external continuing education programs to remain at the forefront of culinary and hospitality trends within the senior living industry.

Community Engagement:

Participate in holistic staff and community-wide training initiatives that enhance the overall quality of life and service delivery for residents.

Environmental Stewardship and Safety

Sanitation Excellence:

Maintain a pristine, hygienic kitchen and dining environment, ensuring all surfaces and equipment exceed regulatory standards and resident expectations.

Quality Ware-washing:

Systematically manage the cleaning and organization of high-quality dinnerware and utensils to ensure they are consistently available for our residents' next meal.

Resource Readiness:

Monitor and procure inventory to ensure fresh supplies are always on hand, supporting a seamless and reliable dining schedule.

Safety Compliance:

Uphold a safe and hazard-free work environment by proactively managing waste disposal and equipment safety, prioritizing the well-being of the entire community.

Environment & Operational Conditions

Dynamic Work Environment:

Comfortably navigate a vibrant community setting that involves frequent movement between culinary areas and resident living spaces, often involving interruptions and changing priorities.

Schedule Flexibility:

Commit to supporting the community's 24/7 nature by working weekends, holidays, and extended hours when necessary to meet resident needs. H

ealth & Safety Awareness:

Adhere to rigorous safety standards while working in environments with potential exposure to high temperatures, cleaning chemicals, and infectious pathogens, strictly following Infection Control and OSHA safety protocols.

Environmental Awareness & Risk Management:

Subject to injury from falls, burns from equipment, odors throughout the workday, as well as, reactions from dust, disinfectants, and other air contaminants. Exposure to infections water, diseases, conditions - including TB, AIDS and Hepatitis B virus. May be subject to the handling of and exposure to hazardous chemicals.

Educational & Professional Requirements

Foundational Education:

A high school diploma or equivalent is required to ensure strong communication and literacy skills.

Specialized Certification:

Preference is given to candidates possessing Certified Dietary Manager (CDM) credentials or those with a demonstrated background in hospitality and culinary arts.

Industry Knowledge:

While comprehensive on-the-job training is provided, a foundational understanding of healthcare terminology and person-centered care practices is highly recommended to better serve our residents.

Professional Development:

A commitment to ongoing learning and the ability to adapt to modern nutritional standards and senior living hospitality trends.

Professional Qualifications and Core Competencies

Adaptive Leadership & Autonomy:

Demonstrate the ability to exercise sound independent judgment and take full accountability for assigned operations, while remaining open to innovative service methods and collaborative solutions.

Exceptional Interpersonal Relations:

Navigate diverse social interactions with residents, families, and regulatory agencies using high levels of tact, diplomacy, and a welcoming, cheerful disposition.

Empathetic Engagement:

Maintain a patient and respectful approach when interacting with residents of varying cognitive and maturity levels, ensuring an environment of warmth and dignity.

Effective Communication:

Proficiently read, write, and speak English to facilitate clear communication of resident needs and maintain seamless operational flow with team members and guests.

Technical Proficiency:

Demonstrated ability to utilize the Microsoft Office Suite (including Word, Excel, and Outlook) and efficiently navigate PointClickCare for accurate documentation and operational support.

Commitment to Wellness:

Champion a positive community culture that prioritizes the holistic health and well-being of residents and fellow staff members.

Physical and Mental Resilience

Occupational Stamina:

Maintain the physical ability to remain active and mobile throughout the shift, including the capacity to lift, push, or pull up to 50 lbs. as required for culinary logistics. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of the position can be fully met.

Emotional Stability:

Demonstrate the mental fortitude to remain calm and effective in high-stress or emotionally charged situations, including interactions with residents experiencing distress or hostility.

Sensory & Independent Functio

n: Utilize sufficient sensory and cognitive abilities to work independently, manage shifting priorities, and ensure the safety of the community. Possess the ability to analyze and interpret complex dietary information and make informed decisions. *

Emergency Readiness:

Possess the physical health and situational awareness necessary to assist in resident evacuations and respond to emergency call-backs during critical events or severe weather.