Restaurant Operations Director The Reserve at East Longmeadow

Overview Job Location: The Reserve at East Longmeadow - East Longmeadow, MA 01028 Salary Range: $72,000.00 - $81,000.00 per year LCB Senior Living is hiring a Restaurant Operations Director at The Reserve at East Longmeadow. Apply today for immediate consideration! Wage: $72,000 - $81,000 yearly salary based on years of experience! What We Offer Full-Time Associates: Great benefits starting from Day One Health Vision Dental 401k Paid Time Off Holiday Pay Part-Time Associates (24-29 hours): Paid Time Off Holiday Pay Work with an Amazing Team Possibility for tuition reimbursement Rewarding role working with seniors Summary The Director of Restaurant Operations is responsible for the day-to-day operations and staffing for the kitchen and various dining services of the community. Primarily for planning, organizing, and directing the Restaurant Operations department to provide the residents with the highest quality-dining program. Additionally, the Director of Restaurant Operations develops, maintains, and implements policies and procedures for preparation and service of food. Essential Functions, Duties and Responsibilities The essential duties and responsibilities described below are representative of those an associate may encounter while performing the basic functions of this position. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Promote the mission and core values of the Residence and LCB Senior Living to residents, visitors, coworkers and the surrounding community. As a department head you are expected to have an active role in growing community occupancy by representing and interacting positively with potential residents, family members and professionals. Lead the development and implementation of all strategies and tactics for the community consistent with LCB's corporate objectives. Regularly communicate performance with Regional Director. Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services. Interview, hire, orient, train, supervise and evaluate subordinate staff. Constantly assess resident needs in relation to staff needs as a basis for determining priorities in designing an ongoing evaluation program. Comply with all aspects of operation, including personnel practices, in accordance with LCB policies and federal, state and local regulations. Assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses. Be active in local community activities. Establish networks and resources for resident referrals. Able to work in various positions at the community and willing to fill in as needed. Builds a high-performing team and keeps morale high. Meets P&L commitments. Maintains a safe working and living environment. Ensures that all staff use and maintain equipment properly to avoid damage, injury, and costly repairs. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. May perform other duties as assigned or requested. Equal Opportunity LCB's Non-Discrimination Policy: LCB, including its managed care communities, is an Equal Opportunity Employer. Recruitment and employment opportunities are based upon qualifications and ability to perform the essential functions of a job with or without reasonable accommodation. All employment opportunities are provided without regard to race, religion, sex (including sexual orientation and transgender status), pregnancy, childbirth or related medical conditions, national origin, age, veteran status, disability, or genetic information or any other characteristic protected by federal, state or local law. This policy covers all phases of employment including recruitment, hiring, selection, job assignment, promotions, transfers, compensation, discipline, termination, layoff, access to benefits and training, and all other conditions and privileges of employment. Qualifications Qualification Standards: Technical Skills: Full knowledge of local and state health and sanitation and safety codes. Serve Safe Certified. Proficiency in food handling, preparation, cooking, service and operation of all kitchen equipment. Provides direction to staff, promotes shared responsibility in identifying developmental needs and opportunities, creates plans or training to address opportunities, obtains needed resources and follows through to achieve developmental goals. Performs budget analysis and control. Proficiency in basic software applications. Writes and executes a menu for each season. Responsible for dining room setup and proper table arrangement. Maintain high standards of display of food around the community common areas. Behavioral Skills: Leadership: Able to maintain high associate satisfaction, interview and hire qualified culinary staff, train new hires, and coordinate community and sales-related events. Exhibits judgment in leading others to meet objectives. Decision Making and Problem Solving: Able to take action in solving problems with sound judgment and understanding of issues. Use reason even in emotional topics. Goal Setting/Implementation: Set challenging goals and persist to achieve them. Communication and Customer Service: Clearly present information to the Executive Director, managers, and frontline staff and maintain culinary service satisfaction. Coordinate front-of-house and back-of-house to exceed resident and guest expectations. Policies and Procedures: Relate to routine operations in a way consistent with established solutions. Conform to policies, log work activities, review QA standards, and maintain systems. Delegate tasks to keep kitchen and dining areas clean and high-quality. Relationship Management: Build productive relationships with team, residents, and families. Work with Sales and Marketing Directors to market the community. Team Building: Build high morale and commitment to goals. Work with local charities to promote LCB Senior Living and benefit the community. Education: A Culinary degree and/or Certified Dietary Manager (CDM) is preferred. Experience: A minimum of 5-7 years of food service management preferred. Certificates/Licenses: Serve Safe Certification. Additional: Ability to work evenings and weekends and have 24-hour telephone accessibility. #J-18808-Ljbffr