Director of Food & Beverage

Role Overview

• Promotes the achievement of Aegis Living hospitality goals in all communities by ensuring consistent company-wide dining experiences, fostering a positive work environment and motivating the servers, dining room managers, and front of house experience for residents.
• Evaluation, training, and implementation of steps of service, plating and service standards, as well as regulatory systems as appropriate.
• Participates in Aegis Living sponsored workshops and meetings to provide and teach best in class procedures for exceeding customer expectations within the dining environment.
• Assist in the recruitment of and interviewing candidates for the communities’ front-of-house positions by providing input to the General Manager – identifying individuals who are guest-oriented and service-minded.
• Organize orientation schedule for each new Culinary Services Director (CSD) and provide updated Aegis orientation materials for guidance.
• Facilitate and guide orientation and training for Dining Room Managers and servers and culinary team members establishing standards of service within the Dining Room and culinary spaces – including standardized place settings, steps of service, service recovery processes, and more.
• Evaluate data to find ways to improve the residents’ culinary and dining experience by changing practices, adopting industry trends, facilitating professional development, or enhancing customer service skills.
• Monitor menu performance and update offerings based on trends and community feedback. Partner with other leaders to inform change and drive menu offerings that delight our customers.
• Ensure exceptional service quality and hospitality in all dining areas. Address resident feedback promptly and innovate to create memorable dining experiences. Monitors consistency and experience – setting front-of-house standards.
• Provides administrative support and ownership to systems and tools that enhance Culinary Services and operations – including, but not limited to, point of sale, procurement systems, vendor ordering platforms.
• Identify potential issues and assist in the implementation of necessary policies, procedures, and systems to correct areas in need of improvement.
• Identifies individual community non-compliance issues and/or areas of concern related to regulatory issues; provision of services; and Aegis Living systems implementation. Assures the establishment of action plans and makes specific recommendations in collaboration with the recommendations by the VP, Culinary Services + Procurement to assure compliance; participates in implementation as appropriate.
• Provides timely verbal and/or written reports to the VP Culinary Services + Procurement, and/or VPOs on community compliance issues related to performance and hospitality standards, making recommendations for corrections.
• Activation of spaces and collaboration with Life Enrichment.
• Builds partnerships in a professional, approachable, and respectful manner with residents, families, referrals, and ancillary vendors to lead the direction of culinary services, promoting resident independence, self-care, and nourishment.

Requirements

• Minimum of 5 years’ experience in food and beverage or hospitality leadership roles.
• Bachelor’s Degree in Hospitality Management, Restaurant Management, Business/Administration, or similar is preferred.
• Experience building and leading effective food and beverage teams including hiring, training, and development.
• Proven track record in achieving high guest satisfaction; strong understanding of food and beverage trends and industry best practices.
• Demonstrated organization and administrative skills in Microsoft Office suite and other software application, including proficiency in management software and point of sale (POS) systems.
• Skills in dealing with complex problems, issues, and opportunities in which (1) many problems exist simultaneously; (2) these problems all compete for immediate attention; and (3) the issues are inter-related.
• Must meet all health requirements, including acceptable results on TB screen and state requirements on criminal background check.
• Must be a minimum age of 18 years old.
• Current and valid state approved Food Handler’s card and ServSafe Manager Certification.