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:

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

Requirements:

• Expertise: Minimum of 5 years of relevant professional experience in a healthcare setting.
• 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.
• Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements.
• Leadership Skills: Strong leadership experience and ability to implement and manage change.
• Time Management: Efficiently manage kitchen operations during peak hours.
• Adaptability: Willingness to adjust to changing circumstances and customer preferences.
• Food Safety Knowledge: Familiarity with health and safety regulations.
• Creativity: Bring fresh ideas to the table.
• Financial: Develop and adhere to financial budgets.
• Communication: Demonstrated effective communication and organizational skills
• Technology: Proficient in culinary software tools or ability to easily learn and deploy
• Certified Dietary Manager (CDM) preferred