Brookdale Dining Service Manager

Manager, Dining Services Dining
Job Summary
Plans, manages, and coordinates activities of the dining services department at one or more 
locations, and provides food services for residents and employees.

Essential Functions
1.    Develops standards for organization and supervision of dining services.
2.    Maintains quality dining services within the prescribed budget.
3.    Determines quality and quantity of food required; plans menus and controls food costs; may be 
scheduled to prepare meals.
4.    Oversees the food preparation and cooking, to ensure meals are prepared per company 
procedures.
5.    Makes frequent inspections of all work, storage, and serving areas to determine that 
regulations governing food safety and sanitation are followed.
6.    Prepares cleaning schedule, production worksheet and staff schedules.
7.    Maintains inventory of food and nonfood items.
8.    Selects, orients, and trains new employees in department; effectively delegates authority to 
dining services staff to ensure effective flow of materials and services.
9.    Develops and directs cost control system; prepares and submits department budget to director.
10.   Provides nutrition education and counseling for residents; presents dining services education 
program to dining services and other staff as needed.
11.   Ensures safe work procedures are developed and followed, to include those relating to 
employee injuries, prevention, and infection control.
12.   Ensures a continuous quality improvement program is in place and appropriate follow-up 
occurs.

This job description represents an overview of the responsibilities for the above referenced 
position.  It is not intended to represent a comprehensive list of responsibilities.  An associate 
should perform all duties as assigned by his/ her supervisor.

Education and Experience
High school diploma or general education degree (GED) required. Two to four years experience in 
commercial kitchen, operation and line cooking, and/or training; or equivalent combination of 
education and experience.

Certifications, Licenses, and other Special Requirements
Current ServSafe Certification required. State food service certification required, if applicable. 
ACF Certified Sous Chef (CSC) preferred.

Working Conditions                            

Standing Walking Sitting
Use hands and fingers to handle or feel
Reach with hands and arms Climb or balance
Stoop, kneel, crouch, or crawl Talk or hear
Taste or smell Ability to lift:
Up to 5 pounds Up to 10 pounds Up to 25 pounds Up to 50 pounds Up to 100 pounds
More than 100 pounds Vision
Requires interaction with co-workers, residents or vendors
Occasional weekend, evening or night work if needed to ensure shift coverage.
On-Call on an as needed basis
Possible exposure to communicable diseases and infections
Potential injury from transferring, repositioning, or lifting residents
Exposure to latex
Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, 
infectious, or biological hazards
Subject to injury from falls, burns, odors, or cuts from equipment
Requires Travel:
Occasionally Frequently
Management/Decision Making
Applies existing guidelines and procedures to make varied decisions within a department.  Uses 
sound judgment and experience to solve moderately complex problems based on precedent, example, 
reasonableness or a combination of these.

Knowledge and Skills
Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the 
organization and work environment.  Has working knowledge of a functional discipline. Familiarity 
with Microsoft software preferred. Basic typing skills are essential.  A thorough knowledge of food 
safety and sanitation, culinary nutrition, and supervisory management is required.