Food & Beverage Director

The Monarch at Richardson•Garland, TX

12h•Onsite

About The Position

The Food & Beverage Director has overall responsibility for the daily operations of the culinary services department at The Monarch at Richardson, an AgeWell Senior Living managed community providing Assisted Living and Memory care. The role ensures residents receive a high-quality culinary experience, kitchen service areas are adequately staffed, and food is prepared and served safely, attractively, and in compliance with dietary standards and community policies and procedures. The director may create, price, and execute menus for community and private resident events. The position oversees dining room service and culinary operations, including budgets, staffing, food and supply purchasing, sanitation, reporting, menus, and catering. The director works with community leaders and culinary staff to maintain food-service standards and meet residents’ needs, while supporting community events and sales efforts. All duties must be performed professionally and in compliance with applicable policies, procedures, and regulations.

Requirements

Three to five years of previous food production or management experience.
ServeSafe certification, or ability to become certified within 90 days of hire.
Basic knowledge of food preparation procedures, proper dining room service etiquette, and applicable Health Department regulations and guidelines for food-service operations.
Basic knowledge of Microsoft Office, including Word, PowerPoint, Excel, and Outlook, and familiarity with the Internet and its search tools.
Strong organizational, oral communication, and written communication skills.
Ability to work with minimal supervision.
Results-oriented and customer-service-oriented approach.
Demonstrated ability to work as part of a team.
Ability to bend and reach.
Ability to push, pull, and lift up to 40–50 pounds as needed.
Ability to stand for extended periods.
Ability to work in a hot, humid environment for extended periods.
Ability to assess food quality and palatability through taste and smell.

Nice To Haves

Degree in Culinary Arts.

Responsibilities

Oversee the financial and operational functions of dining room service and culinary operations.
Create and plan weekly menus for Independent Living communities and follow Dietitian-approved menus for Assisted Living and Memory Care communities.
Ensure compliance with federal, state, and local sanitation regulations and maintain cleanliness and sanitation across work areas.
Conduct routine safety and sanitation inspections of dining rooms, food storage and chemical storage areas, and food receiving areas; communicate action items to the VP of Food and Beverage, Plant Operations Director, and Executive Director.
Maintain food quality, presentation, dining room environmental standards, and food-service quality objectives and standards.
Build working relationships with community administrative team members and network with other communities to help maintain appropriate services for residents.
Prepare monthly food-service reports and provide written and oral reports or recommendations to the Executive Director concerning department operations.
Manage food and supply expenses to budget or forecast, place orders through authorized vendors, and complete physical inventories before ordering.
Plan, develop, organize, implement, evaluate, and direct food and beverage service operations.
Maintain daily logs of freezer, refrigeration, dishwasher, three-compartment sink, and hot- and cold-food holding temperatures.
Keep the community kitchen clean and safe and ensure food-service safety and sanitation standards are met.
Support community sales efforts by developing catering agendas for marketing events and providing catering for community-wide programs and authorized private resident affairs; use the community event form to communicate event details.
Follow emergency procedures and safety policies, and ensure a 72-hour supply of emergency food, drinking water, and disposable supplies is maintained as required by regulations.
Promote the managed community positively and communicate community values to residents, visitors, and team members.
Maintain confidentiality of resident-care information and protect resident rights.
Manage departmental staffing and labor costs, including overtime.
Recruit, orient, train, and evaluate culinary services staff.
Ensure the dining room services provider performs its contract-specific responsibilities.
Oversee the culinary services calendar for holidays and requested special events.
Perform other duties as deemed necessary and appropriate.