Director of Hospitality (Regional)

Description



Welcome to the next generation in senior living, The Springs Living !

About Us:

The Springs Living is a purpose-driven senior living organization with communities throughout Oregon, Washington & Montana. For nearly 30 years, The Springs Living has been committed to transforming housing for older adults by delivering quality service and fostering an enrichment culture to help residents, their families and each other live life to its fullest. To do this, we demonstrate our core values-kindness, quality, innovation, trust, and pride- and empower every team member to do the right thing!

Position Summary:


The Springs Living is seeking a Director of Hospitality to lead compliance initiatives and drive scalable operational excellence. In this role, you will play a vital part in delivering an exceptional experience for our residents. Because our residents deserve the very best, we hold our team members to high standards of quality, service, and professionalism. This position is based in beautiful Beaverton, Oregon, and includes travel to various communities within The Springs Living network.

The Director of Hospitality provides strategic leadership and hands-on support for dining service operations across multiple communities. This role is responsible for bringing the organization's dining vision to life by guiding, coaching, and empowering front-of-house teams to deliver outstanding service and enhance resident satisfaction and overall wellness. As a key leader, you will build strong relationships with community teams, drive program development, and lead impactful training initiatives to ensure consistency, excellence, and continuous improvement in dining room operations.


Key Responsibilities:


Dining Program Leadership & Operations

• Further develop and implement dining room program standards and service expectations that align with community brand ideals and operational goals
• Champion storytelling around food by connecting residents to the origin of ingredients, including farmers, ranchers, and suppliers
• Foster a culture of collaboration by creating opportunities for idea-sharing, brainstorming, and open communication with community leadership teams
• Design and execute innovative dining programs, special events, and celebrations, while identifying cross-departmental partnership opportunities to enhance the resident experience
• Provide training, tools, and resources to empower communities to operate successfully and as autonomously as possible

Quality, Training & Performance

• Evaluate dining room service and hospitality outcomes using quality assurance tools, resident feedback, comment cards, and survey data (e.g., Pinnacle Insights, state surveys)
• Partner with Culinary teams to align front-of-house service excellence with food quality and overall dining experience
• Conduct regular site visits focused on service execution, resident satisfaction, front-of-house presentation, food safety and sanitation, workplace safety, and overall cleanliness and organization
• Deliver clear, actionable insights following site visits, supporting Executive Directors and Culinary leaders with training plans and system improvements
• Support Executive Directors and senior leadership with team member performance evaluations and development as needed

New Business & Project Management

• Build and maintain rollout plans for new initiatives, tracking progress and ensuring successful implementation across communities
• Establish scalable, macro-level systems to support new business initiatives and operational growth

Guest Experience & Internal Marketing

• Develop and evolve food-related branding, visual standards, and promotional strategies
• Set and maintain standards for the resident-facing dining experience, including china, tabletop presentation, signage, and supporting systems
• Establish and manage feedback loops, ensuring resident insights directly inform innovation and continuous improvement

Service Strategy & Innovation

• Design, implement, and continuously refine service models and holistic hospitality systems
• Define brand-level service benchmarks and develop tools to support implementation, measurement, and accountability
• Lead the evolution of next-generation dining and hospitality experiences with a focus on resident engagement, wellness, and satisfaction

Hospitality Technology

• Strategic direction and oversight for POS systems, including selection, implementation, and optimization
• Explore and support emerging technologies, including culinary robotics and automation where appropriate
• Improve and support wireless communication systems within large-scale community environments to enhance service delivery

Company-Wide Support & Alignment

• Assist the Director of Culinary Services and community teams in planning, executing, and maintaining front-of-house operations across independent living, assisted living, and memory care
• Oversee and continuously improve front-of-house standards through training, documentation, and on-site support
• Contribute to the development of scalable systems and training programs to ensure consistent quality across all communities

Qualifications:

• Culinary school diploma or bachelor's degree in hospitality management, business administration or related field preferred
• Successful progressive supervisory/management/scheduling experience/role(s) in food service
• Proven experience in multi-faceted service levels from casual service to fine dining
• Proven experience in promotion of menu offerings, drink and food specials and eating for a healthy lifestyle
• Proven experience developing operational processes, work flows and work place duties
• Experience planning, promoting and executing large events, catering and special functions
• Workplace experience as a server in a variety of food service settings including residential, casual, pub style and fine dining
• Working knowledge of healthy eating, special diets, textured foods, farm to fork and scratch cooking
• Ability to communicate effectively in writing, conduct group work sessions and deliver public presentations
• Ability to work effectively with a variety of leadership styles and personality traits
• Successful history of positive financial performance of food and beverage departments, including efficiency and inventory controls.
• Proven history of customer service approaches, team-building, conflict and problem resolution skills
• Knowledgeable and serves as a leader to honor HACCP procedures for sanitation and cleanliness in all food production and service areas
• History of effective customer food-based programming, life-long learning/education curriculum development and entertainment promotion
• Working knowledge of computer software programs (MS Office, restaurant management software, point-of-sale systems)

Benefits :

• Health insurance (includes zero co-pay for mental health counseling)
• Dental insurance
• Vision insurance
• 401(k) matching
• Short-term and Long-term disability
• Employee assistance program
• Flexible spending account
• Life insurance
• Paid time off/Sabbatical
• Professional development
• On-site chiropractic care
• Employee Wellness Platform
• On-site gym
• Discounted Gym Membership

Additional Information:

• All your information will be kept confidential according to EEO guidelines