The General Manager – Dining Services is responsible for the overall operation of The Forest at Duke’s Dining Services Department. This position ensures services are delivered within established objectives, standards, policies, and procedures, and in compliance with all local, state, and federal regulations.

Qualifications:

Experience:

Minimum 5–7 years of progressive leadership experience and direct supervisory responsibility in dining services or hospitality, preferably in:

Continuing Care Retirement Communities (CCRCs), healthcare, universities, or private club environments

Multi-venue or multi-concept operations (e.g., fine dining, casual dining, catering, grab-and-go, wellness dining)

Demonstrated success in:

Leading large, diverse front- and back-of-house teams

Achieving high resident/guest satisfaction while meeting operational KPIs (cost control, food quality, service excellence)

Developing budgets and maintaining financial accountability (labor, food cost, revenue generation)

Implementing new concepts or upgrading dining programs

Skills and Knowledge:

Culinary operations knowledge (not required to be a chef, but must understand food production, quality standards, and safety regulations)

Expertise in service standards training and staff development

Vendor relations and contract management experience

Familiarity with dining-related technology platforms (e.g., Point-of-Sale systems, menu planning tools, ordering systems, resident portals like Cubigo)

Education:

Bachelor’s degree preferred in:

Hospitality Management

Business Administration

Culinary Arts (with operational/business experience)

Nutrition or Dietetics (with management experience)

Associate’s degree acceptable with significant relevant leadership experience

Certifications strongly preferred:

ServSafe Manager Certification (required)

Certified Dietary Manager (CDM) – preferred but not required

CPR/First Aid Certification – helpful in healthcare settings

Essential Functions:

Operate the department within approved budget while maximizing value.

Ensure superior food quality and an exceptional dining experience for residents, guests, and team members.

Maintain the department in an “inspection-ready” state, complying with all regulations.

Direct safety, sanitation, and maintenance programs.

Foster excellent relationships with residents, board members, and other departments.

Serve on community committees and participate in professional organizations.

Implement Total Quality Management principles and promote team empowerment.

Support professional development and training of Dining Services staff.

Enhance the desirability of the community through dining service innovation.

Maintain security of all company-owned property, supplies, and funds.

Adhere to all employment, confidentiality, and HIPAA regulations.

Perform additional duties as assigned by the Director of Community Services.

Human Resources Functions:

Hire, train, orient, schedule, evaluate, and, when necessary, recommend termination of Dining Services staff.

Ensure quality, efficiency, and compliance with all departmental policies and procedures.

Oversee work assignments and duty schedules.

Maintain team member records in partnership with Human Resources.

Provide leadership to the Dining Services management and supervisor team.

Develop and participate in staff training programs.

Residents’ Rights Functions:

Maintain resident confidentiality and privacy.

Treat all residents with kindness, dignity, and respect.

Ensure departmental compliance with Residents’ Rights rules.

Promptly report and document all resident complaints and grievances.

Safety Functions:

Follow safe work practices and wear appropriate PPE, including slip-resistant footwear.

Develop and implement department-specific safety policies and procedures.

Initiate corrective actions for identified hazards.

Partner with General Services regarding equipment, materials, and contractor safety compliance.

Document and communicate unresolved safety issues to appropriate departments.

Maintain and provide access to operational and safety instructions for all equipment.

Ensure departmental staff receive proper infection control and hazard communication training.

Maintain knowledge of emergency preparedness and departmental safety requirements.

Ensure compliance with OSHA and other applicable safety regulations.

Physical and Sensory Requirements:

Ability to walk, stand, push, pull, bend, lift up to 50 pounds, and grasp.

Adequate vision, hearing, and fine hand coordination to operate kitchen equipment.

Ability to distinguish smells and temperatures for food safety and quality assurance.

If this sounds like you, keep reading!

What you’ll get in return:

A beautiful campus and work environment filled with friendly people.

Competitive pay based on experience

Low cost health insurance coverage (major medical, FSA, vision, dental, AD&D)

Life and disability insurance coverage paid 100% by The Forest

403B retirement plan with generous company match

Paid sick and vacation time

Employee wellness and recognition program

...... and so much more!

If you’ve got what it takes to become one of our newest Team Members, we’d like to hear from you! Please complete our online application now for prompt consideration!

The Forest at Duke embraces diversity and equal opportunity. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills. The more inclusive we are, the better our work and community will be. We are proud to provide equal employment opportunity without regard to race, color, religion, sex, gender (including gender identity and gender expression), national origin, sexual orientation, pregnancy, marital status, disability, genetic information, age, veteran status, or any other class of unique or protected character.