Description
The Dining Room Manager provides senior leadership and oversight of Dining Room and Catering Service staff, manages meal service for residents and guests, supports culinary planning and event menus, and supervises serving and banquet service teams. The role is responsible for food safety, presentation, cleanliness, event-space organization, budgeting, customer service, and communication with residents, families, vendors, and staff. It requires a degree in Food Service Administration or a related field, 3–5 years of managing 20 or more employees, preferably in food service, and an Oregon Food Handler’s Card.
