System Vice President

NEXDINE Hospitality•Goshen, IN

9d•$110,000 - $125,000

About The Position

The System Vice President for Northern Indiana plays a critical leadership role in overseeing the operations of a system of Senior Living Dining Services locations within the region. This position is responsible for driving strategic direction, operational excellence, and culinary innovation across all assigned campuses. The System Vice President partners with executive leadership and on-site management teams to ensure quality service, financial performance, and resident satisfaction. This role requires a results-driven leader with a passion for hospitality and proven success in multi-unit operations within the senior living sector.

Requirements

Minimum of 3-5 years working within Senior Living Dining Services
Bachelor’s degree (BA/BS) from four-year college or university is required (Culinary Arts or Hotel/Restaurant Management highly desirable).
Must have a proven track record of success in driving performance within a high-end multi-level of care community in Senior Services.

Responsibilities

Set and drive strategic priorities to align operations with organizational goals.
Champion a culture of excellence, consistency, and innovation across all dining operations.
Oversee day-to-day operations across multiple campuses, ensuring delivery of exceptional food and service.
Ensure all operational standards and KPIs are met or exceeded.
Lead, mentor, and develop on-site leadership and culinary teams.
Support recruitment, onboarding, and ongoing training for management and hourly teams.
Monitor financial performance; analyze trends to identify opportunities and challenges.
Drive cost control strategies while maintaining high standards of service and quality.
Manage supplier relationships, ensuring product quality and service reliability.
Oversee procurement and negotiate contracts aligned with operational needs and budget.
Serve as the primary point of contact for community leadership and residents.
Resolve concerns proactively and foster long-term client relationships.
Ensure adherence to health, safety, and food service regulations.
Conduct regular site visits to audit service delivery, cleanliness, and team performance.