Dining Room Manager at Three Oaks Senior Dining LLC

Allentown, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

0.0

Posted On

08 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Dining services management, Staff supervision, Menu development, Customer service, Operations management, Team development, HACCP, Sanitation compliance, Conflict resolution, Scheduling, Communication, Record-keeping, Leadership, Attention to detail, Problem solving, Interpersonal skills

Industry

Hospitality

Description

Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Responsibilities Collaborates with Executive Chef in menu development, special creations, dining hours, etc. Manages and arranges dining room reservations and seating; Supervises dining room staff in the preparation for meals, including setting tables with dinnerware and decorations; Ensures residents and guests are greeted in a timely and cordial manner prior to mealtime; Assures comment cards are accessible to residents and guests at all meals – collects customer satisfaction cards, addresses questions/concerns and reviews comments with the Director of Dining Services; Works with the Resident Focus Group meetings for menu development and updating services Assists with catering and special functions food production; Coordinates independent living resident meal accounts with the Director of Dining Services; Assures maintenance of a clean and sanitary work area in compliance with established guidelines though daily inspections of work areas, dining room and pantry area; Enforces dining services department cleaning schedule; Makes recommendations to the Director of Dining Services regarding the recruitment, training, and supervision and implementation of corrective action for department staff; Responsible for the completion of all required record-keeping related to these processes; At least annually, evaluates job performance of dining room services personnel; Prepares dining room personnel schedules within budgetary guidelines, providing adequate staff to assure quality meal service; Conducts regular staff meetings with all shifts for purposes of planning, coordinating and implementing policies and procedures regarding quality resident dining services; Assist in training of staff to include but not limited to: HACCP, sanitation, and customer service May perform other duties and responsibilities as assigned. Competencies Integrity: Job requires being honest and ethical. Dependability: Job requires being reliable, responsible, and dependable in fulfilling obligations. Leadership: Job requires a willingness to lead, take charge and offer opinions and directions Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Attention to Detail: Job requires being careful about detail and thorough in completing tasks. Requirements High school degree or equivalent; Two years’ experience in dining services management required; Working knowledge of applicable federal, state and local regulations; Ability to instruct, direct and lead dining room staff; Must relate well to employees, residents and visitors; Has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; Is proficient in computer skills and report management experience; Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do; Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills; Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action; Must comply with any dress code requirements; Must be able to work nights, weekends and some holidays.

Responsibilities

The Dining Room Manager oversees daily dining operations, including staff supervision, menu development, and ensuring high-quality service for residents. They are responsible for maintaining sanitary standards, managing resident meal accounts, and coordinating with the Executive Chef and Director of Dining Services.