Director of Dining & Hospitality Services

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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.

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

• 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

• 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