Regional Director of Dining Services at Senior Lifestyle

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Sep, 26

Salary

110000.0

Posted On

02 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Design, Budget Management, Multi-site Management, Food Safety, Sanitation Codes, Staff Training, Customer Service, Procurement Systems, Microsoft Word, Microsoft Excel, Leadership, Conflict Resolution

Industry

Hospitals and Health Care

Description

Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork.In this leadership role you will be responsible for providing dining services support including, but is not limited to, menu design and development, troubleshooting, and budget management, for the designated region. Job Description Salary Rae: $90,000 - $110,000 Front of house and administrative experience preferred. Provide on-site training and development resources and leadership for management and associates. Proactively assist food service management personnel in solving problems and issues with service delivery, food quality and managing resident complaints. Manage and maintain food service budget accountability, aggressively anticipate and minimize negative budget variances and deficits and produce plans for improvement. Compile daily, weekly and monthly progress reports on all communities in region as assigned by supervisors. In consultation with the Regional Operations Team, hire, train, discipline, and terminate site associates in accordance with company policy. Stay current on all Food Safety and Sanitation Codes, ensures all government regulations are adhered to. Encourage teamwork through cooperative interactions with Regional Operations personnel. Create an environment for pride and quality among all staff, encouraging them to their highest potential. Lead weekly financial improvement community calls. Qualifications Level of Formal Education: Bachelor’s Degree from a four-year college or university preferred Area of Study: Culinary Arts/Hospitality Years of Experience: 5 years of with a minimum of 2 years of successful food service multi-site management Type of Experience: food service management experience, experience in the senior living industry preferred Technical Competencies: Basic computer skills with exposure to online ordering and procurement systems Skills and Ability: Strong customer service track record with measurable results. Creative thinker with ideas that can be easily implemented. Information Systems: Proficient in Word and Excel. Personal Attributes: Maintains a positive and professional demeanor towards all residents, guests, and co-workers Other/Preferred: Ability to travel up to 90% of the time with frequent overnight travel. Driving Requirements Does this job require the ability and license to drive an automobile? Yes Is driving an automobile an essential function of this job? Yes Management/Supervisory Authority Does this job manage or supervise associates? Yes What positions will this job manage? Director of Dining Services, Executive Chef, Sous Chef, Dining Services Manager, Cook, Prep Cook, Kitchen Utility, Server, Host/Hostess Additional Information Senior Lifestyle offers a comprehensive benefits plan to eligible team members including health, dental, vision, retirement benefits, short-term disability, long-term disability, and paid time off. All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Senior Lifestyle requires that all employees provide proof of COVID-19 vaccination unless exempt due to medical, religious, or personal beliefs. Government requirements or exclusions may apply. Community Name: Senior Lifestyle Corporate Office

Responsibilities

Responsible for providing dining services support, including menu development and budget management, across a designated region. The role involves leading financial improvement calls and managing site associates to ensure high food quality and service delivery.