Come join us and help make a difference in the lives of older adults! As employees at a Verve Senior Living Retirement Residence, our primary goal is to help each person, have a great day, every day! Our employees thrive on collaboration and have a passion for excellence, achieving multiple awards including the Order of Excellence in Quality, from Excellence Canada. As part of our team, the things you do are key to helping us achieve our shared vision of helping seniors live longer, better. Oh, and you’ll also have a lot of fun doing it. Want to join us?
The Dining Services Manager is responsible for the overall management of food services within the Residence. This includes meal planning and preparation, staff supervision, inventory and budget management, and ensuring compliance with all applicable health, safety, and regulatory standards. The role is central to delivering a high-quality dining experience that supports the health and satisfaction of residents.
Participates in the Verve Quality Improvement (VQI) program.
Lead daily “Chef’s Call” meetings prior to each meal service to promote and maintain excellence in service.
Utilize corporate menu as a foundation to develop and maintain nutritious, appealing menus that meet requirements of Canada’s Food Guide for Seniors and resident preferences.
Ensure menus incorporate local seasonal products wherever possible.
Maintain food quality through proper receiving, storage, temperature control, inventory, and batch cooking.
Establish and maintain high standards for plate presentation.
Offers diverse menu options and appropriate beverage selections.
Develop and maintain an alcohol menu based on resident preference.
Oversee dining room service ensuring high quality, resident centric dining service.
Manage inventory, ordering, and cost control, including waste reduction and portion control.
Conduct regular audits to gather feedback, participates in interdisciplinary meetings on nutritional matters, and leads the food advisory and resident food committee meetings.
Maintain high level of kitchen cleanliness and sanitation to ensure compliance with regional health and safety regulations.
Maintain detailed logs of food holding temperatures, refrigeration units, and dish machine operation, including daily retention of food samples for food safety control.
Recruit, train, and evaluate dining services staff.
Prepare staff schedules and manage shift changes, vacations, and leaves.
Shift approvals for payroll purposes.
Conduct performance reviews and address staff development needs through performance management.
Assist in preparing operational and capital budgets.
Manage departmental finances and provide input on financial variance reports.
Support revenue-generating initiatives (e.g., guest meals, special events).
Complete and be responsible for staff completion of policy review, mandatory training, and education requirements.
Attend regional Dining Services meetings.
Performs other duties as assigned by the General Manger or delegate.
Complies with all corporate policies and procedures.
Completes all required mandatory training/education
