Top 7 Director of operations Jobs in Sandpoint, Id

Director of Dining Services
Luther Park at Sandpoint LLC —Sandpoint, ID
- $57,000 - $71,040 a year
- ServSafe
- Customer service
- Ability to walk for extended periods
- Health insurance
- Dental insurance
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Director of Dining Services

Luther Park at Sandpoint LLC -
Sandpoint, ID

Quick Apply

Job Details

$57,000 - $71,040 a year

Benefits

Health insurance
Dental insurance
Paid time off
Employee assistance program

Qualifications

Employee relationship building
High school diploma or GED

Full Job Description

The Dining Services Director is responsible for the overall leadership, management, and daily operations of the Dining Services Department at Luther Park at Sandpoint. This position ensures residents receive nutritious, high-quality meals while maintaining exceptional customer service, food safety, and regulatory compliance. The Dining Services Director leads and develops kitchen and dining staff, manages departmental budgets, oversees menu planning and food purchasing, and works collaboratively with all departments to provide an outstanding dining experience that enhances the quality of life for our residents.

Essential Duties and Responsibilities

Direct and oversee all daily operations of the Dining Services Department.
Hire, train, supervise, coach, and evaluate dining services employees.
Develop staff schedules to ensure appropriate coverage while managing labor costs.
Foster a positive, respectful, and team-oriented work environment.
Ensure meals are prepared and served according to established recipes, nutritional guidelines, and resident dietary requirements.
Maintain high standards for food quality, presentation, taste, and portion control.
Collaborate with residents, families, and leadership to improve dining services and respond to feedback.
Plan seasonal and rotating menus while considering resident preferences and nutritional needs.
Coordinate special meals, holiday events, and community functions.
Maintain inventory of food, supplies, and equipment while minimizing waste.
Order food and supplies from approved vendors within departmental budget guidelines.
Monitor food costs, labor expenses, and departmental expenditures.
Ensure compliance with all local, state, and federal health regulations, including Idaho Department of Health requirements.
Maintain sanitation standards in accordance with food safety regulations.
Ensure all kitchen equipment is maintained and coordinate repairs when necessary.
Conduct routine inspections of kitchen and dining areas to maintain cleanliness and organization.
Maintain accurate departmental records including temperature logs, cleaning schedules, inventory records, and safety documentation.
Participate in resident council meetings and respond to dining-related concerns.
Work collaboratively with nursing staff to accommodate therapeutic diets and physician-ordered dietary modifications.
Attend department head meetings and contribute to the overall success of the community.
Assist during emergency situations and participate in emergency preparedness procedures.
Perform other duties as assigned by the Executive Director.

Leadership Expectations

The Dining Services Director is expected to:

Lead by example through professionalism, integrity, and accountability.
Promote teamwork and respectful communication throughout the community.
Maintain confidentiality regarding residents, staff, and community operations.
Address employee performance concerns promptly and professionally.
Provide ongoing coaching, education, and development opportunities for department staff.
Maintain a safe work environment by following all OSHA, food safety, and company safety policies.
Demonstrate flexibility and the ability to respond effectively to changing operational needs.

Qualifications

High school diploma or equivalent required.
Associate's degree or higher in Culinary Arts, Hospitality Management, Food Service Management, or related field preferred.
Experience in senior living, assisted living, long-term care, healthcare, or hospitality preferred.
ServSafe Food Protection Manager Certification (or ability to obtain within required timeframe).
Strong leadership, organizational, and problem-solving skills.
Excellent verbal and written communication skills.
Knowledge of food safety regulations, sanitation standards, and dietary requirements.
Ability to manage budgets, purchasing, inventory, and staffing.
Proficient with Microsoft Office and basic computer applications.

Physical Requirements

Ability to stand and walk for extended periods.
Frequently lift and carry up to 50 pounds.
Ability to bend, stoop, reach, push, and pull.
Ability to work in hot and cold kitchen environments.
Ability to respond quickly to emergency situations.

Benefits

Eligible employees may receive:

Competitive Salary
Medical Insurance
Dental Insurance
Paid Time Off (PTO)
Employee Assistance Program (EAP)
10% Discount on YMCA Membership
Ongoing Training and Professional Development
Supportive Team Environment

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Director of Dining Services

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