Vice President, Food & Beverage

Spectrum Retirement Communities, LLC•Denver, CO

6d•$150,000 - $185,000•Hybrid

About The Position

We’re looking for an experienced Food & Beverage executive to lead and elevate the dining program across all Spectrum Retirement Communities. This is a portfolio-wide role — you’ll set the standard for culinary quality, resident satisfaction, regulatory compliance, and financial performance, while partnering with community teams and the Corporate Executive Chef to deliver an exceptional dining experience every day.

Requirements

10+ years of Food & Beverage management experience in senior living, with at least 5 years in a senior leadership role.
Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a related field.
Deep knowledge of food & beverage operations, kitchen equipment, food handling standards, and relevant regulations.
Proven track record managing F&B budgets and driving financial performance across multiple locations.
Strong communicator and collaborator — comfortable working with Executive Directors, community teams, vendors, and senior leadership.
Detail-oriented, self-motivated, and skilled at managing multiple priorities across a large portfolio.
Ability to travel up to 50% of the time.

Responsibilities

Own the company-wide food & beverage program — setting policies, standards, and strategic direction aligned with Spectrum’s brand and business goals.
Collaborate with the Corporate Executive Chef to plan and implement menus that delight residents, meet regulatory requirements, and stay within budget.
Lead budget planning for the F&B program; work with community and regional teams to keep costs within targeted parameters.
Conduct regular community site visits to observe operations, audit food service quality, and coach team members on improvements.
Develop orientation and training programs for Food & Beverage staff across the portfolio.
Advise on food supply vendor selection with a focus on quality, cost control, and inventory management.
Stay current on regulatory changes and industry trends affecting senior living dining programs.