General Manager of Dining Services

  • Highland Springs by Erickson Senior Living
  • Dallas, TX
  • time-alarm-solid 02-01-2024

General Manager of Dining Services

Location: Highland Springs by Erickson Senior Living, North Dallas, Texas

Job Description

The General Manager of Dining Services oversees all aspects of the mealtime preparation, service, and the overall efficiency of the kitchen, restaurant, café, and catering services. As part of a growing network of communities developed and managed by Erickson Senior Living, the role entails managing the dining program through meal service, menu development, preparation, and financial aspects, as well as supervising and training the dining and kitchen staff. Additionally, the General Manager ensures the dining program complies with all Federal, State, and Local regulations and manages inventory, orders, and storage of food and supplies according to company standards. Participation in resident and employee satisfaction programs and activities is also a key responsibility.

What we offer

  • Quality of life – most of our restaurant's employees are out before 9 pm!
  • A "career for life" approach to professional and personal development for our greatest asset - our employees.
  • Competitive benefits packages including medical, dental, vision, and PTO.
  • 401k for all employees 18 and over. Company contribution up to 3% once eligible.
  • Onsite medical centers providing wellness visits and sick care for all employees over 18 years of age.
  • Education assistance, certification reimbursement, and student loan refinancing partnership programs available.
  • Free onsite parking at all of our communities and corporate offices.
  • A culture of diversity and inclusion, which builds on our values, vision, and mission.

Requirements

  • Minimum of 5 years of food service management experience required, including production, service, and sanitation. Ability to manage a large number of employees.
  • College Degree in Restaurant Management or Hospitality preferred.
  • Bachelor’s degree in Restaurant Management, Dietetics, or Institutional Management may be a substitute for up to 1 year of experience.
  • Able to work some weekends and holidays.

Compensation: Commensurate with experience starting at $62,000 annually.