Director of Restaurant and Hospitality

Mira Vie at Warren•Warren, NJ

About The Position

The Director of Restaurant and Hospitality directs all activities of the Restaurant and Hospitality Department and dining room at the Mira Vie Warren community. The role works under the Executive Director and is responsible for the quality of meals and service, departmental expenses, and compliance with special diets offered by the community. The Director plans, directs, controls, communicates, and coaches within the dining service department. This includes implementing menus that meet nutritional requirements, responding to resident preferences, managing departmental resources and budgets, maintaining accounting records, and overseeing purchasing, inventory, safe food handling, sanitation, and equipment standards. The Director establishes standards for food presentation and service, supervises and trains staff, and works to promote resident satisfaction and positive dining experiences. The position is full-time. Distinctive Living lists medical, dental, and vision benefits; paid time off; a 401(k) retirement plan; life insurance; and a Team Member Assistance Program.

Requirements

High school diploma or equivalent.
At least one year of experience in food-service preparation.
At least two years of experience managing staff.
Current ServSafe certification and/or any locally or state-required food-handling or sanitation licenses.
Excellent verbal and written communication skills.
Ability to perform well under pressure, resolve conflicts, and demonstrate organizational skills.

Nice To Haves

Experience with Microsoft Word and Excel.

Responsibilities

Plan, direct, control, communicate, and coach in the dining service department.
Manage and direct the Restaurant and Hospitality Department.
Implement menus that meet residents’ nutritional requirements, including special diets.
Assess and respond to resident preferences to achieve high resident satisfaction.
Manage departmental resources and budgets and make purchasing decisions.
Maintain accurate accounting records for departmental receipts and expenses.
Develop purchasing guidelines and implement cost-effective food and supply procurement.
Ensure food is prepared to residents’ satisfaction and in accordance with safe food-handling practices.
Develop and implement procedures for safe food storage and preparation, including maintaining food temperature and time controls during storage, production, and service.
Ensure equipment meets health department standards.
Manage and coach staff to provide high-quality service and positive resident experiences during meals.
Circulate through the dining room and speak with residents about their preferences and satisfaction with meals and food quality.
Make recommendations to the Executive Director regarding hiring, firing, promotion, demotion, and discipline of dietary staff.
Provide the Executive Director with information about staff performance for evaluations.
Help establish job performance standards to guide performance improvement.
Train new staff on department policies and procedures, nutritional requirements, resident satisfaction, dietary and sanitation guidelines, and workflow.
Conduct periodic additional training for existing staff on dietary and sanitation guidelines.
Help maintain a clean kitchen.
Develop and assign work schedules for dietary staff.
Lead regular meetings with dietary staff on meal planning, resident satisfaction, safety standards, and related topics.
Order food and supplies and maintain and monitor food-service inventory.
Establish quality standards for food presentation and service.
Set standards for receiving, storing, and inventorying food and supplies, including comparing orders with received products and checking incoming product quality.
Foster teamwork, treat others with respect, act with integrity and ethically, and contribute positively to co-workers, residents, and visitors.
Perform other duties as assigned or needed.