Regional Director of Operation

Compass Group USA Inc•Los Angeles, CA

44d•$110,000 - $140,000

About The Position

As the Regional Director of Operations, you will be responsible for the overall operation, growth, and profitability of the region. You will provide the vision and strategic leadership to drive resident and client satisfaction through the delivery of best-in-class dining and hospitality experiences. In this hands-on leadership role, you must have the ability to travel to regional communities to provide ongoing training and support to culinary, hospitality and service leadership teams. This role requires a strong background in food production and service management, exceptional financial management skills, building and leading diverse teams, and a passion for delivering outstanding resident experiences.

Requirements

75% travel
Manage SENIOR LIVING Dining accounts in and around Los Angeles, Thousand Oaks, Woodland Hills, Solvang, Carlsbad
Track record of ensuring high-quality services, financial success, and client satisfaction within the region while providing strong leadership.
Experience in multi-unit management in contract food services, required
Excels in written and verbal communication with internal teams and external partners.
Demonstrates exceptional leadership, training skills, and the ability to influence effectively.
Is adept at cultivating strong relationships, influencing and inspiring teams.
Embodies a hands-on leadership style, believing that building robust relationships leads to success.
Strong problem-solving and decision-making skills, with the ability to handle multiple priorities in a fast-paced multi-site environment.
Flexibility to travel between communities within your region. Develop priority-focused consultation agendas in advance of visits. Ensure that community staff are given ample opportunity to schedule themselves to attend.
Exceptional leadership abilities, with a demonstrated ability to motivate, develop, and manage a diverse team.

Nice To Haves

Culinary experience and a culinary degree is preferred, as it contributes to our commitment to excellence.
Is proficient in Compass Group systems like OMS, MUS, efinance, and myorders, ensuring seamless operations, not required but preferred

Responsibilities

Balance company/community goals and regulatory agency requirements with individual client objectives to create a customized program that meets resident needs.
Schedule regular on-site, hands-on visits to coach, train, and follow-up on assigned goals.
Send a site-visit summary to the Executive Director, Chef, Dining Service Director, and applicable corporate team members.
Conduct quarterly business reviews with client to make certain community objectives are being met, communicate industry trends, and ensure client has opportunity to share critical feedback.
Actively participate in food service-related committees within assigned communities, or otherwise be involved in and visible at special events within each assigned location, to demonstrate the company's team approach and commitment to the community.
Drive guest satisfaction by maintaining product and service quality standards; Periodic property inspections, ensuring completion of company training programs and initiating corrective action as necessary.
Review resident surveys for service concerns and work with Executive Directors and the Director of Dining Services to address and resolve going forward.
Understand and leverage company support teams and systems to meet region Key Performance Indicators.
Collaborate with department heads, executive chefs, sous chefs, dining room managers, and other team members to create innovative menus and dining concepts that meet and exceed guest expectations.
Ensure responsible financial management of assigned communities. In partnership with leadership team, develop annual budgets to accurately forecast financial performance, monitor financial reports to ensure budgetary compliance, and implement policies to deliver financial results in accordance with those budgets.
Timely completion of all daily, weekly, or monthly reports as outlined by the SDS Director of Operations.
Conduct monthly budget reviews with each location on or about the 15th of each month to ensure the dining expenses are on track or need an action plan to meet monthly budget targets.
Participate in the sales process by assisting with new opening services for new business accounts.
Collaborate with marketing team to develop and implement promotional initiatives, special events, and marketing campaigns to drive revenue and enhance resident experiences.
Coach and support operations team to effectively manage wages and controllable expenses.
Provide the vision, strategy, and tools to all team members to successfully execute their community dining program in order to exceed resident and client satisfaction.
Provide both positive and negative feedback to department, team or individual staff members, identifying areas for improvement and implementing training programs, as needed, through onsite meetings, virtual meetings, telephone calls, one on one coaching.
Recruit, train, mentor, and motivate a high-performing team of culinary, hospitality and service professionals, fostering a hospitality culture of excellence and teamwork.
Utilize an "open door policy" to solicit employee feedback and address team member problems or concerns.