DINING SERVICES MANAGER II

As a Dining Services Manager II at CCL Hospitality Group, your main responsibilities will revolve around overseeing dining services operations, managing food service professionals, and ensuring high-quality service in dining areas. You will also handle customer interactions, assist with profit and loss management, collaborate on menu creation with the Chef, and contribute to the implementation of new culinary programs. Your role is essential in ensuring that all food service operations align with the facility's overall plan.

To apply for the Dining Services Manager II position at CCL Hospitality Group, you must have at least 2 years of food service experience, particularly in senior living or healthcare culinary environments. High-volume production and catering experience are preferred. A general interest in sustainable food practices and knowledge of hospitality are also beneficial. Proficiency with MS Office products and a ServSafe Certification are strongly preferred.

As a Dining Services Manager II at CCL Hospitality Group, you can expect a dynamic and collaborative work environment. Our team prioritizes excellent service and enhancing the dining experience for our guests. You'll work closely with a diverse team of professionals, from chefs to management, creating an atmosphere that fosters teamwork and innovation, all while maintaining a deep commitment to hospitality excellence.

CCL Hospitality Group offers an impressive array of benefits for the Dining Services Manager II position, including medical, dental, and vision insurance, life insurance, disability insurance, a retirement plan, and flexible time off. Employees also enjoy perks like a shopping program, health and wellness programs, and various other benefits to support their well-being. We're committed to ensuring our team members feel valued and taken care of.

CCL Hospitality Group believes in nurturing talent and supporting the growth of our employees. As a Dining Services Manager II, you will have opportunities for professional development including training and resources to enhance your culinary and management skills. We encourage innovation and welcome ideas that can improve our services. By joining us, you’ll be part of a team where your input and career aspirations are recognized and valued.

In managing a team as a Dining Services Manager II, it’s crucial to foster open communication and a collaborative environment. I focus on clear expectations and regular feedback, encouraging team members to voice their ideas and concerns. Additionally, implementing regular team meetings helps maintain alignment on goals and enhances camaraderie.

Handling customer complaints effectively requires active listening and empathy. I approach each complaint by ensuring the customer feels heard, assess the situation, and provide a prompt and courteous resolution. This not only resolves the immediate issue but also reinforces our commitment to exceptional service.

In my previous roles, I’ve been responsible for managing budgets and controlling costs by closely monitoring food and labor expenses. I regularly analyze financial reports to identify areas for improvement, implement cost-effective practices, and work with the team to optimize operations without compromising the quality of service.

I ensure high food quality by working closely with the culinary team to create menus that prioritize both taste and nutrition. Regular quality checks, feedback from customers, and a commitment to using fresh, sustainable ingredients are all steps I take to deliver exceptional dining experiences consistently.

The most important aspect of managing dining services is creating a memorable experience for guests. This entails not only focusing on the quality of food but also ensuring an inviting atmosphere and attentive service. It’s about understanding the needs of guests and continuously striving to exceed their expectations.

I believe in investing in my team's growth by providing ongoing training and development opportunities. This includes hands-on training sessions, workshops, and encouraging mentorship among staff members. Empowered employees feel more engaged, which ultimately leads to improved service and guest satisfaction.

Integrating sustainability starts with sourcing local and seasonal ingredients. I also promote waste reduction strategies in the kitchen, encourage recycling practices among staff, and educate guests about our sustainable practices. Making sustainability a core aspect of operations helps enhance our brand and resonates with our guests.

To assess customer satisfaction, I implement regular surveys and feedback forms. Engaging with guests during their dining experience also allows me to gauge their satisfaction. Additionally, I encourage open dialogue with staff to gather insights on guest feedback and areas for improvement.

I have extensive experience in planning and executing special events ranging from corporate functions to private gatherings. My approach involves collaborating with clients to understand their needs, coordinating with the culinary team on menu selections, and ensuring every detail is taken care of for a memorable experience.

I am drawn to CCL Hospitality Group because of its commitment to exceptional hospitality and its emphasis on team members’ well-being. Being part of an organization that values innovation in culinary practices and prioritizes creating memorable dining experiences aligns perfectly with my passions and professional goals.