Director of Hospitality

The Director of Hospitality is a results-driven, vision-oriented, and operations-focused leader responsible for shaping and perpetuating the core value proposition that defines our organization. This pivotal role enhances the consumer experience, strengthens client relationships, and drives long-term business growth. Combining deep expertise in innovative culinary program delivery with executive-level operational oversight, this leader ensures every culinary experience inspires and delights customers while meeting the highest standards of quality, innovation, and satisfaction.

Key Responsibilities / Daily Operations Management:

1. Prepare great food, delight customers, enhance our client’s business while maintaining a relentless focus on hospitality.
2. Direct and supervise all aspects of the dining and food service operation including catering, grocery, commissary/retail, and/or pub venues.
3. Ensure compliance with company and regulatory standards in areas such as product preparation, delivery, client relations, and hospitality.
4. Manage inventory, team performance, and financial accountability.
5. Recruit, interview, hire, and develop team members to grow their careers.
6. Conduct performance appraisals and take disciplinary action when necessary.
7. Foster a positive work environment.
8. Control profit and loss by managing cash, inventory, and labor costs.
9. Review financial reports and take appropriate actions.
10. Participate in hiring and termination decisions.
11. Adhere to safety regulations, health codes, and company policies.
12. Maintain facility, equipment, and grounds through preventative maintenance.
13. Promote safe work behaviors.
14. Ensure consistent food quality and 100% customer satisfaction.
15. Execute corporate and local marketing programs.
16. Maintain fast, accurate service and positive guest relations.

Requirements:

1. Expertise: Minimum of 5 years of relevant professional experience in a healthcare setting.
2. Culinary Expertise: Proficient in food preparation techniques, flavor combinations, and cooking methods. Knowledge of various cuisines, culinary techniques, and the latest food trends. CIA accreditation preferred.
3. Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements.
4. Leadership Skills: Strong leadership experience and ability to implement and manage change.
5. Time Management: Efficiently manage kitchen operations during peak hours.
6. Adaptability: Willingness to adjust to changing circumstances and customer preferences.
7. Food Safety Knowledge: Familiarity with health and safety regulations.
8. Creativity: Bring fresh ideas to the table.
9. Financial: Develop and adhere to financial budgets.
10. Communication: Demonstrated effective communication and organizational skills
11. Technology: Proficient in culinary software tools or ability to easily learn and deploy
12. Certified Dietary Manager (CDM) preferred