Director of Dining Service

Director of Dining Services

A desirable opportunity exists for a highly accomplished professional to direct all aspects of dining services in all food and beverage operations including Vi's care venues. The selected candidate is part of the community's management team and will have significant responsibility for ensuring a high quality welcoming experience for Residents and guests.

Leadership

• Member of community Cabinet team. Works collaboratively with the Executive Director and Cabinet team to ensure success in meeting and exceeding community goals in operations, human resources, sales and resident care.
• Responsible for oversight of the dining room staff, which includes hiring, training and development, counseling, performance evaluation, functional development and disciplinary action.
• Oversees training of all staff on food service policies and procedures.
• Chairs periodic dining staff meeting and oversees daily Pre-Meal meeting.

Operations

• Oversees F&B Quality Every Day (QED) Standards, programs and initiatives, maintains and supervises all kitchen staff on sanitation and food safety standards including HACCP (Hazard Analysis Critical Control Points) and facilitates resident satisfaction strategies.
• Sets departmental goals and works within annual budget expectations.
• Maintains appropriate staffing and scheduling levels at all times to meet business needs.
• Oversees the service staff of the dining room during hours of operation

Financial

• Participates in the development of and monitors the operating budgets, capital expenditures and reporting systems for dining room department.
• Reviews budget on monthly basis; reports and explains variances.
• Prepares weekly update report for Director of Dining Operations (labor forecast, revenue functions, staffing, etc.).
• Controls input of all daily dining room meal counts.
• Continuously monitors and evaluates staffing ratios and patterns and recommends appropriate staffing levels to meet business demands.

• Education: Bachelor's Degree in related field (Hotel/Restaurant Management or Business) is preferred.
• Work Experience: Minimum 10 years of progressive experience in quality F&B operations management in a high quality restaurant, hotel, country club or senior living company with working knowledge of budgets, reporting, training and staff management skills is required. Prior oversight of multiple F&B venues is required. Prior experience using a Point of Sale (POS) system is preferred.
• Licensure / Certification: Current state health and sanitation certification is required. Certified Dietary Manager (CDM) designation is a plus. Possess or be willing to obtain CDM and Certified Food and Beverage Executive (CFBE), as required. Current CPR and First Aid certifications are required or must be willing and able to become CPR and First Aid certified.

Additional requirements include:
* Ability to supervise, hire, train and motivate staff
* A strong systems orientation with Microsoft office skills and experience with a POS system
* Effective communication, financial acumen, social skills and standards appropriate for the operation of formal dining operations