Food and Beverage Director

Thomas Cuisine•Bloomington, IL

3h•$80,000 - $85,000•Onsite

About The Position

Thomas Cuisine is an award-winning, privately held contract food service company that advocates the healing power of whole foods and prepares scratch-made cuisine fresh each day. Every team member is an ambassador, carrying out the company's mission, reflecting its values, and building relationships. The Food Service Director position is an exciting opportunity for an energetic, entrepreneurial manager seeking to improve business operations. This key leadership role is directly responsible for the successful operation of food services in a Senior Living Community, serving 100 Independent residents and 60 Skilled residents, including special diets.

Requirements

Five (5) to seven (7) years of direct food service operations management experience with inventory and purchasing knowledge.
Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Excellent financial, budgetary, accounting, and computational skills.
Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet.
Manager ServSafe® Certified (Food Protection Manager).
Ability to successfully pass a criminal background check (State and Federal) and a drug screen.
Ability to communicate on various levels including management, client, customer, and associate levels.

Nice To Haves

Degree in Food Services Technology/Management or related field; or A.A. Degree plus four (4) years of directly related experience.
Minimum of five (5) years of restaurant, country club or fine dining experience.
Previous P&L accountability or contract-managed service experience is desirable.

Responsibilities

Help ensure client and customer service satisfaction with efficient, cost-effective management meeting and exceeding expectations.
Responsible for all food service-related activities including quality improvement, sanitation, infection control, and all location-related activities, such as catered events.
Deliver expertise in training staff and supervisory, leadership, management, and coaching skills.
Responsible for all food service-related activities including patient care and non-patient food services (retail, catering etc.), quality improvement, sanitation, infection control, and all community-related activities.