SYSTEMS DIRECTOR

Compass Group•Whitehall, OH

3d•$115,000 - $125,000•Hybrid

About The Position

Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time.

Requirements

Current ServSafe Manager Certification required.

Nice To Haves

Bachelor's degree in Food Service Management, Nutrition, Culinary Arts, or a related field; or an Associate's degree in Culinary Arts with 5 -7 years of relevant experience.
Previous experience as an Executive Chef preferred.
Minimum of 2 years of multi-unit foodservice management experience overseeing a managed volume of $5 million or greater.
Previous contract management and P&L responsibility preferred.
Proven ability to lead and manage a team of 6-7 unit Directors / Chef Managers.
Demonstrated ability to mentor, coach, and develop team members.
Excellent written and verbal communication skills.
Ability to communicate effectively with management, clients, customers, and associates at all levels.
Strong computer proficiency, including Microsoft Office applications, email, internet-based systems, and other business software platforms.

Responsibilities

Plan and direct operations of assigned accounts in support of key performance indicators (KPIs), including resident satisfaction, regulatory compliance, hourly retention, P&L performance, and purchasing compliance.
Train, motivate, and develop management teams and frontline associates through hands-on coaching and training.
Monitor financial reports to ensure adherence to P&L budgets. Lead weekly financial review calls with assigned communities and address financial variances in a timely manner.
Establish and achieve community-level goals aligned with Executive Directors and corporate client expectations.
Assist with recruiting and hiring frontline associates and coordinate critical staffing coverage throughout the region.
Provide interim Director and Management coverage during PTO and management vacancies.
Develop, recommend, and implement regional policies and procedures to maximize operational performance and profitability.
Ensure front-of-house service standards and back-of-house culinary standards are maintained while providing ongoing training and recommendations for improvement.
Support the development and implementation of key programs and standards, including quarterly seasonal menu rollouts, monthly promotional calendars, wellness initiatives, retail grab-and-go standards, and compliance with client POS systems.
Support Directors and Chefs in planning and executing special events, promotional programs, and community initiatives.
Assist community leadership teams with smallwares and equipment ordering and specifications to ensure consistency across the region.
Interface with clients to maintain high levels of client satisfaction and account retention.
Resolve client, resident, customer, and employee concerns that have been escalated by Directors.
Communicate and coordinate all HR related support needs and address timely.
Complete visitation reports, conduct monthly quality assurance audits, and perform annual and semiannual performance evaluations.
Complete all daily, weekly, and monthly reports in accordance with corporate policies and procedures, meeting all established deadlines.
Demonstrate and promote ownership behaviors that deliver exceptional customer service at every point of contact.