At Loomis Communities, we open doors to positive aging . Building on our proud traditions of integrity, security and hospitality, our vision is for Loomis to always be a vibrant, welcoming community, providing resources to maximize well-being and personal fulfillment; while sharing our talents and strengths with all those whose lives we touch.

Summary Description:

This key leadership position is directly responsible for the successful operation of Dining Services in a hospitality environment. Dining is a big part of the resident’s world and because of that; the dining services leader must have a vision and passion for creating an awesome culinary and hospitality experience. The Director ensures resident satisfaction with efficient cost effective management that both meets and exceeds expectations. They are responsible for all food service-related activities; including care (resident dining, retail, catering etc.), quality improvement, sanitation, infection control, and all -related activities

Essential Functions: One to ten specific job related responsibilities that will be used to measure performance.

1. Performs job functions in a manner consistent with the mission and goals of the Loomis Communities. Adheres to The Loomis Communities Compliance and Ethics Program. Must have knowledge of dietary procedures, was well as related Health Department regulations and guidelines pertaining to food service operations
2. Demonstrates an awareness of, a respect for and attention to the diversity of the people with whom they interact (residents, team members, families/caregivers, and other stakeholders) that is reflected in attitudes, behavior, and services.
3. Manages the financial performance of the dining services department through effective control of expenses and through the development, analysis and implementation of budgets, production plans and forecasts. Oversees the procurement, production, preparation, service and sanitation of the food and beverage department and outlets including the country store. Utilize and/or builds systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.
4. Works with the Executive Chef, Dining room Supervisor and the community management team in creating menus and providing top-quality food Plans the daily menu, prepares and manages food and/or beverage events and activities according to anticipated guest attendance and resident/department leader expectations;
5. provides hands-on management and oversight, directs and supports post-event activities, reconciliation and reporting.
6. Oversees the overall direction, coordination, and evaluation of the department.
7. Interviews, hires, and trains team members; plans, schedules, and directs work; appraises performance; rewards and disciplines team members; addresses complaints and resolves problems.
8. Ensures the kitchen is run in a smooth and efficient manner for meal prep; leads daily production team meetings / menu review, holds daily pre- meal meeting with culinary team and server team, works the expediting station during meal service. We expect this individual to be on the line helping your cooks prepare and serve food at least two shifts per week. Oversees and participates in the preparation and service of food and beverage items in adherence with community standards for preparation, presentation, quality, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control
9. Have a highly visible presence in dining spaces and engage with residents as well as their guests. In addition, this person is expected to be integrated in the community, interacting with residents and resident families and when necessary act as a liaison between residents and your staff. Identifies and responds to resident and team member feedback and assists in escalated situations as necessary. Is responsive to resident requests for menu selections.

Required Education

• High School graduate

Preferred Education

• Bachelor’s Degree and/or appropriate combination of education and experience to support on-the-job effectiveness.

Required Experience

• A minimum of five years of previous leadership experience with a diverse, food and beverage environment, to include successful management of a large staff and focus on hospitality, exceptional culture and customer service.

Preferred Experience

• Demonstrated financial acumen with significant past P&L responsibility.
• Strong working knowledge of food safety, sanitation and general workplace safety standards with knowledge of Health Department requirements.
• Technology savvy, High proficiency in all Microsoft Office programs.

License(s) Required

• CPR certified
• ServSafe Manager
• ServSafe Allergen Awareness

Skills/Competencies

• Proven ability to work effectively with all levels of staff and management. Ability to promote and participate in team environment concepts.
  
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Ability to read, write, and speak English.
• Ability to relate well to all residents, including the emotionally upset.
• Ability to deal effectively with personnel, residents, family members, visitors and the public.
• Ability to report to work regularly and promptly.
• Ability to work beyond normal hours when necessary.
• Self-starter who can work independently and on several tasks/projects simultaneously, and who can contribute to functional areas of both internally and externally.