Resident Experience Director

Forefront Healthcare & Culinary Services•Harrisonburg, VA

52d

About The Position

Summary/Objective: In the role of Resident Experience Director, you are empowered to work side by side with staff and resident’s discovering their strengths and desires to provide a purpose for each new day. Facilitating connections between culinary team members, residents, and guests, so people become well-known and belong to the community is an integral component of every task. Once individuals discover their strengths, engage in their purpose, and belong to the community, a strong partnership is formed. Essential Functions: A known champion for creating a culture that is resident directed, focused on identifying and highlighting resident needs, creating an environment that promotes exceptional service and allows opportunities for being well-known and belonging in the community.

Requirements

High school diploma or equivalent.
ServSafe Manager Certification(must be obtained within 6 months)
Two years relevant experience.
Proficient with Microsoft Office Suite and Google Workspace.
Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public.
Numerical ability necessary to make various computations in keeping work records, and in recipe preparation.
Motor coordination and manual dexterity are required to prepare food and operate dietary equipment.
Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving.
Ability to perform in a high-pressure and fast paced environment.
Ability to read, write and speak english.
Ability to read, understand, and follow recipe directions, diet orders and work assignments.
Able and willing to work flexible hours, such as during emergency situations.
Must be patient and tolerant toward staff, residents, and family members.

Nice To Haves

Certified Dietary Manager Certification.
Proficient with ADP, MealSuite, Point of Sale, and Smart Recruiters software.
Extensive catering experience.

Responsibilities

Works directly with the culinary leadership to provide service expectations and elevate the expectation of cooperation between front and back house staff.
Speaks often to residents to identify likes, and dislikes. Develops service recovery plans when needed and trains the staff on required learnings.
Assume responsibility to educate all associates on creating an environment where partnership and cooperation create a safe healthy work environment.
Suggest topics and lead learning circles focused on the resident’s experience.
Involves residents in all resident experience decisions and asks residents for solutions to any issues the community encounters.
Serves as the first point of contact for residents and guests at the Legacy building and Cottages.
Supports residents and guests with questions, concerns and emergencies; may be the first point of contact for emergency responders and/or regulatory agencies.
Supports community operations to ensure the highest levels of resident experience and satisfaction.
Produce a monthly newsletter/calendar of events and activities.
Adheres to the monthly budget and continually looks for ways to enhance the resident experience in terms of the quality of programs paid vendors deliver.
Plan and implement special seasonal events to celebrate resident birthdays, anniversaries, and holidays.
Sets standards for dining room and special event services.
Participate in conference calls and companywide trainings.
Integrates themself into the campus senior leadership.
Build relationships and market programs.
Creates and maintains schedules for front of the house staff and/or all culinary staff.
Ensures open shifts have coverage.
Other duties as assigned.
You will be chargged with developing excellent working relationships with clients, and the onsite Executive Chef as well as providing effective training, leadership, and management with department culinary staff.