Director of Food and Beverage

Splendido•Oro Valley, AZ

16h•Onsite

About The Position

Join Splendido, a premier luxury Life Plan community, where exceptional dining is central to the resident experience. We’re seeking a dynamic Director of Food & Beverage for a full‑time, salaried, 100% in‑person role overseeing all aspects of our restaurants, lounges, catering, and special event operations. This is a highly visible, hands‑on leadership position for someone who thrives in the heart of service—collaborating closely with culinary teams, engaging daily with residents, and driving innovation across both front‑ and back‑of‑house operations. If you are passionate about elevating hospitality through creativity, operational excellence, and team empowerment, we would love to meet you.

Requirements

Hospitality or Culinary Arts Degree or Professional Certification
Ability to multi-task in a demanding environment and make independent decisions as needed.
Effective communication and leadership abilities.
10+ years progressive supervisory position in a high-quality, scratch multi-venue kitchen environment.
Ability to establish and maintain professional and positive relationships between supporting departments, residents, team members and HQ staff.
Current sanitation certification and any other federal, state, local required certification.
Computer skills including MS Office, SharePoint, online training platforms, recipe, and inventory control software, scheduling systems, web-based purchasing platforms, sanitation dashboards, point of sale systems, reservation systems, online ordering platforms and e-mail.

Responsibilities

As the department head for our restaurant operations leads a diverse team of culinary and restaurant leaders in their day-to-day functions.
Responsible for the overall financial performance and budget achievement of the culinary department including cost of goods, labor, small wares, training, travel, capital projects and other department related expenses.
Reviews financial performance monthly and supplies commentary about variances to the General Manager and AVP, Restaurant Operations. In conjunction with the Finance Director handles creating the department operating and capital budget annually.
Drives high levels of satisfaction in all aspects of resident, healthcare, catering and team member dining and beverage experiences.
Through a business owners’ perspective, identifies revenue generating opportunities and integrates them into the operation whenever possible.
Is a presence on the restaurant floor and in the kitchens during volume periods of the day. Being visible and accessible to residents and team members during meal service to gauge quality of services provided, engage residents in conversation and to supply leadership to the team.
Ensures exceptional service standards are developed, trained, and enforced in the front and back of the house.
Responsible for providing a clean and sanitary environment for our residents and team members. Ensures that all food and physical safety standards are taught, understood, and practiced throughout the operation.
Partners and collaborates with peer leaders across the community to support departmental goals and needs.
Drives a culture of continuous improvement and innovation. Constantly measuring quality and efficiency and makes operational adjustments to improve the operation.
Provides vision and supports projects and change, when necessary, by ensuring goals are clearly defined and communicated to residents and team members, implementation is well planned and documented and the support of other internal departments and/or HQ is requested if necessary to drive success.
Leads all culinary and restaurant training and development programs. Is a teacher, developer and advocate for our team members career growth and goal achievement. Identifies and supports internal career growth as a priority for the department.
Plans for and hosts weekly department meetings for all culinary and restaurant leaders to discuss department initiatives, upcoming events, department performance, etc.
Ensures all regulatory requirements are met or exceeded in all areas of responsibility.
Is the catering sales lead for the department managing all resident and internal requests for private events, leads the development of special events, holiday celebrations, premium programming events and external marketing events.
Develops and implements leader and front-line team member staffing guidelines and schedules consistent with Mather policies and practices. Review, approve and process department payroll regularly.
Studies current industry trends, attends relevant conferences and seeks ways to incorporate these into all sides of the culinary department’s operations.
Actively takes part and supports Novare Culinary sub-group cohort.
Establishes, operationalizes, engages team members in, and sustains a Quality Assurance Process Improvement process.

Benefits

Mather offers a competitive benefits package.
Team members are eligible for:
A generous paid time off (PTO) program including vacation days/personal days, sick days, and holidays. This is an “earn-as-you-go” plan that rolls over year to year, offering long- and short-term flexibility.
A 401(k) program with per pay-period employer match and annual employer contribution (available to those age 21 or better)
Convenient, subsidized parking (or public transportation for certain locations)
Wellness Spending Account: up to $300 available annually for Wellness related expenses such as gym memberships, financial planning, etc.
Benefits-eligible team members can take advantage of:
Medical, dental, and vision plans
Paid Parental Leave
Adoption Assistance Reimbursement
Tuition reimbursement for continuing education
Extended illness benefits
Employee wellness programs
Short- and long-term disability insurance
Life insurance is available to benefit eligible team members.
Benefits are subject to change without notice. Benefits details dependent on employment status.