Regional Director of Operations

Compass Group•Lombard, IL

37d•$130,000 - $140,000

About The Position

With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Please Note: Required Experience & Location Criteria Due to client expectations and leadership alignment, this role requires direct senior living leadership experience, with a strong emphasis on Independent Living (IL) dining and hospitality within premier CCRC environments. Candidates must have demonstrated success supporting communities where 80% or more of the resident population is Independent Living, along with working knowledge of Assisted Living and Skilled Nursing operations, including clinical coordination and regulatory considerations. Additionally, candidates must bring regional or multi-site leadership experience, and be based in—or willing to relocate to—the Chicago metro area or a nearby central Midwest location. These communities are hospitality-forward, luxury CCRCs, and success in this role requires the ability to translate elevated front-of-house standards into scalable senior living operations, particularly within Independent Living settings. Lead a High-Profile, Multi-State Dining Portfolio Focused on Culinary Excellence and Hospitality-Forward InnovationThis field-based role supports a group of well-established continuing care retirement communities (CCRCs) across the Midwest. The portfolio includes a mix of à la carte dining, assisted living, and clinical nutrition programs, requiring a leader who can balance operational discipline with elevated hospitality and strategic growth. With new openings and continued expansion on the horizon, this is a high-impact opportunity for a seasoned foodservice executive to shape strategy, elevate dining experiences, and lead cross-functional teams in a mission-driven environment. Robust travel is required—typically 4+ days per week in the field. Ideal candidates will be based in or near a major Midwest travel hub, with strong preference for the Chicago metro area, to support efficient travel across Illinois, Kansas, Minnesota, and Wisconsin. (outlier property in Pittsburgh, PA) Job Summary: 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 unit food and beverage leadership teams, quality assurance, and to identify areas of opportunity. This role requires a strong background in food and beverage management, exceptional financial management skills, building and leading diverse teams, and a passion for delivering outstanding resident experiences.

Requirements

Due to client expectations and leadership alignment, this role requires direct senior living leadership experience, with a strong emphasis on Independent Living (IL) dining and hospitality within premier CCRC environments. Candidates must have demonstrated success supporting communities where 80% or more of the resident population is Independent Living, along with working knowledge of Assisted Living and Skilled Nursing operations, including clinical coordination and regulatory considerations.
Additionally, candidates must bring regional or multi-site leadership experience, and be based in—or willing to relocate to—the Chicago metro area or a nearby central Midwest location.
Robust travel is required—typically 4+ days per week in the field.
Ideal candidates will be based in or near a major Midwest travel hub, with strong preference for the Chicago metro area, to support efficient travel across Illinois, Kansas, Minnesota, and Wisconsin.
This hands-on leadership role, you must have the ability to travel to regional communities to provide ongoing training and support to unit food and beverage leadership teams, quality assurance, and to identify areas of opportunity.
This role requires a strong background in food and beverage management, exceptional financial management skills, building and leading diverse teams, and a passion for delivering outstanding resident experiences.

Nice To Haves

Bachelor’s degree in business, health care or related field, or equivalent comparable experience.
Confirmed ability to manage a team of six or more manager-level team members.
Minimum of two years’ experience in multi-unit management with a focus on Food Services.
Strong track record of driving customer satisfaction.
Proven ability to work effectively in an unstructured; fast paced and P&L environment.
Shown ability to mentor and develop team members.
Excellent written and verbal communication skills.

Responsibilities

Balance company goals and regulatory agency requirements with individual client objectives to create a personal program that meets resident needs.
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 facility, to demonstrate the company’s team approach and commitment to the community.
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.
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, restaurant 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 in the corporate policy and procedures.
Participate in the sales process by assisting with contract negotiations and leading new opening services for the transition of 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.
Exceptional leadership abilities, with a demonstrated ability to motivate, develop, and manage a diverse team.
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 food and beverage professionals, fostering a culture of excellence and teamwork.
Utilize an “open door policy” to solicit employee feedback and address team member problems or concerns.