RESTAURANT OPERATIONS DIRECTOR

LCB Senior Living•Dover, NH

22h•Onsite

About The Position

The Director of Restaurant Operations is responsible for the day-to-day operations and staffing for the kitchen and various dining services of the community. This role primarily focuses on planning, organizing, and directing the Restaurant Operations department to provide residents with the highest quality-dining program. Additionally, the Director of Restaurant Operations develops, maintains, and implements policies and procedures for the preparation and service of food. As a department head, this position is expected to promote the mission and core values of the Residence and LCB Senior Living, actively contribute to growing community occupancy, and lead the development and implementation of strategies consistent with LCB's corporate objectives. The Director will regularly communicate performance with the Regional Director, develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services. Key responsibilities include interviewing, hiring, orienting, training, supervising, and evaluating subordinate staff, as well as constantly assessing resident needs in relation to staff needs to design ongoing evaluation programs. The role requires compliance with all operational aspects, including personnel practices, in accordance with LCB policies and federal, state, and local regulations. The Director will assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses. Active involvement in local community activities to establish networks and resources for resident referrals is also expected. The Director must be able to work in various positions at the community and be willing to fill in as needed, build a high-performing team, maintain high morale, meet P&L commitments, and ensure a safe working and living environment. They are responsible for ensuring all staff use and maintain equipment properly to avoid damage, injury, and costly repairs, and that purchasing standards are maintained with appropriate vendors.

Requirements

Full knowledge of local and state health and sanitation and safety codes.
Serve Safe Certified.
Demonstrates proficiency in food handling, preparation, cooking, service and operation of all kitchen equipment.
Performs budget analysis and control.
Demonstrates proficiency in basic software applications.
Able to maintain high associate satisfaction, interview and hire qualified culinary staff, training of new hires and monthly on-going training, and planning and preparation and execution of community and sales related events.
Exhibits judgment in leading others to meet worthwhile objectives.
Able to take action in solving problems while exhibiting judgment and a realistic understanding of the issues.
Able to use reason, even when dealing with emotional topics.
The resolve to set challenging goals and the commitment and persistence to achieve them in the face of obstacles.
Able to clearly present information to the Executive Director, managers, and frontline staff and maintain culinary service satisfaction levels.
Ensure front of the house and back of the housework closely together to deliver a food product that exceeds the residents and our guests expectations.
Able to relate to routine operations in a manner that is consistent with existing solutions to problems.
Conforms to and communicates established policies and procedures.
Logs work activities and keep accurate work records.
Reviews QA standards and ensures all systems are in place and maintained.
Able to work with people in such a manner as to build high morale and group commitments to goals and objectives.
A minimum of 5-7 years food service management.
Serve Safe Certification.
Ability to work evenings weekends and has telephone accessibility 24 hours a day.

Nice To Haves

A Culinary degree and/or Certified Dietary Manager (CDM) is preferred.

Responsibilities

Responsible for the day-to-day operations and staffing for the kitchen and various dining services of the community.
Plan, organize, and direct the Restaurant Operations department to provide the residents with the highest quality-dining program.
Develop, maintain, and implement policies and procedures for preparation and service of food.
Promote the mission and core values of the Residence and LCB Senior Living to residents, visitors, co-workers and the surrounding community.
Have an active role in growing community occupancy by representing and interacting positively with potential residents, family members and professionals.
Lead the development and implementation of all strategies and tactics for the community consistent with LCBs corporate objectives.
Regularly communicate performance with Regional Director.
Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services.
Interview, hire, orient, train, supervise and evaluate subordinate staff.
Constantly access resident needs in relation to staff needs as a basis for determining priorities in designing an ongoing evaluation program.
Comply with all aspects of operation, including personnel practices, in accordance with LCB policies and federal, state and local regulations.
Assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses.
Be active in local community activities.
Establish networks and resources for resident referrals.
Be able to work in various positions at community and willing to fill in as needed.
Build a high performing team and keep morale high.
Meet P&L commitments.
Maintain safe working and living environment.
Ensure that all staff uses and maintains equipment properly to avoid damage, injury, and costly repairs.
Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times.
Provide direction to staff, promote shared responsibility in identifying developmental needs and opportunities, create plans or training to address opportunities, obtain needed resources and follow through to achieve developmental goals.
Perform budget analysis and control.
Write and execute a menu for each season.
Responsible for dining room set-up and proper table arrangement.
Maintain high standards of display of food around the community common areas.
Maintain high associate satisfaction, interview and hire qualified culinary staff, training of new hires and monthly on-going training, and planning and preparation and execution of community and sales related events.
Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times.
Builds and maintains productive, work-focused relationships with team, residents, and their families.
Works closely with Sales and Marketing Directors and community staff to market the community.
Ensures kitchen and dining room first impressions are maintained at all times.
Work with local charities to promote LCB Senior Living and benefit the community.