Location: The Villages, FL, Large, Luxury Retirement Community, including Independent, Assisted Living, and Memory Care Services
Reports to: Executive Director
Oversight: Executive Chef, Back of the House, Front of the House staff, 3 Dining rooms, Bistro, Bar
Compensation: $70,000 - $80,000
Community Summary:
Large, high-end and luxurious retirement community, that has been designed with a holistic approach to health and wellness that includes cutting-edge, technology-enabled features you won’t find anywhere else. The community is equipped with a multitude of advanced safety features, including state-of-the-art air filtration and antimicrobial paint and surfaces. The community includes a state-of-the-art fitness/exercise center that makes healthy living more convenient than ever, with all-day chef-prepared dining, a rooftop bar and lounge, resort-style saltwater pool, a dog park and more.
Position Summary:
Responsible for the full-scope, hands on management of the Community Food and Beverage program. Responsible for creating, implementing, training, and monitoring nutritional programs to meet the regulatory requirements of healthcare clients. Responsible for maintaining a superior level of quality service. Director will also be responsible for menu, budgets, staffing, safety, and leading the department and setting the example for all Food and Beverage employees.
Responsibilities:
Develop and implement a comprehensive, professional, and upscale Culinary Services program to create and maintain a positive experience for all customers.
Develop, monitor and maintain effective staffing and retention plans.
Responsible for adhering to food quality, appearance, and presentation standards.
Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance. Conducts evaluations to make revisions in operations/procedures to promote improved food service.
Responsible for both FOH and BOH management.
Maintain appropriate records and participate in the research, preparation and writing of the department budget,
Ensure professional, trained, properly uniformed, and talented staff.
Engage on approved purveyor/vendors through established accounts.
Work in conjunction with Executive Chef on menu development, recipe execution and production of highest quality food.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) to continually improve revenues and profit margins while maintaining quality.
Develop and implement standards to be compliant with federal, state, and local agency regulatory.
Develop and monitor evaluation processes for resident satisfaction.
Ensure processes are followed, initiate performance improvements within trouble areas.
Continually nurture client relationship through excellent communication, integrity, and performance.
Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance, and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
Continuously improve the community's ability to anticipate our residents’ needs, to investigate the root causes of problems quickly and efficiently, and to provide immediate resolution to enhance our satisfaction.
Implement and manage all company programs to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service, and hospitality are provided to the guest.
Manage the maintenance/sanitation of the food and beverage areas and equipment in the community to protect the asset, comply with regulations and ensure quality service.
Position is responsible for long- and short-term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Plan and manage the procurement, production, preparation, and presentation of all food in the community in a safe, sanitary, cost-effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate standards, and regulations.
Develop, recommend, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Qualifications:
2-year (Associate) college degree required, 4-year (Bachelor’s) college degree preferred.
Prefer Bachelor’s degree in Food Service Management.
5 years of food services operations experience of which at least 3 must be at management level.
Food Service Manager’s Certification/ServSafe.
Benefits of Company/Position:
Competitive and comprehensive benefits package medical, dental, visiom, 401k etc.
Strong Corporate Team support.
Real promotional opportunity, opportunity for growth.
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