Corporate Director of Food & Beverage

Director Of Food And Beverage

Vi is recognized as a Great Place to Work and one of Glassdoor's 100 Best Companies to work for. Learn from the best and accelerate your career with Vi.

What We Offer:

• Competitive pay
• Exceptional benefits
• Generous Paid Time Off - start accruing on day one
• 401k with company match
• Paid maternity and paternity benefits
• Award-winning training and development
• Tuition Reimbursement
• Luxury work environment
• Meaningful and rewarding work

This is a fully onsite position based at Vi's Chicago corporate office, located at 233 S. Wacker Drive, Suite 8400. The role requires working in the office five days per week.

Responsibilities

The Director of Food and Beverage assists the Assistant Vice President of Food and Beverage (F&B) in developing programs, standards, and initiatives to drive performance, and deliver leading F & B operations and resident experiences in the senior-living industry.

Principal Accountabilities / Essential Job Functions:

• Provides support and assistance in addressing community-specific issues pertaining to quality, training and cost containment within F&B Operations, including but not limited to:
• Quality Assurance: Collaborates with Culinary and Dining Services teams to ensure food and service quality standards are met and maintained.
• Training Support: Provides guidance and support in implementing training programs for F&B staff to improve skills and efficiency.
• Cost Management: Helps identify and address cost-related concerns, ensuring adherence to budgetary guidelines.
• Actively engages with all communities through regular communication to stay informed about daily operations, identify emerging needs, and provide timely support and guidance as required.
• Assists in developing and implementing systems and procedures to effectively manage and control Food & Beverage labor and operational costs.
• Participates in recruiting, evaluating, and training of all F&B leadership positions.
• Manages the utilization and ensures the standardization of Point-of-Sale (POS) and reservation equipment to ensure its effectiveness and efficiency. Suggests recommendations for improvement when needed.
• Collaborates with Executive Chefs to review all community menus, ensuring they meet resident satisfaction, budgetary requirements and standards for variety, quality, and nutrition.
• Directs the community Food & Beverage teams in developing, maintaining, and upholding kitchen service productivity standards, including leveraging Group Purchasing Organizations (GPOs) to ensure compliance with purchasing standards.
• Partners with Care Center leadership to advise and develop action plans to meet the criteria of all Critical Element Pathways for Kitchen/Sanitation. Performs Quality Operations Reviews in all AL, MS, and SNF operations.
• Supports community Food & Beverage leadership in procuring capital equipment by assisting in selecting the appropriate equipment, manufacturer, and vendor to meet the intended use.
• Develops and monitors metrics to improve Culinary and Dining Operations performance and assists with strategies in developing operating concepts, design standards and maintenance standards.
• Mentors participants of Company-sponsored F&B training/educational programs.
• Serves as interim support for Food & Beverage leadership during periods of vacancies, ensuring operational continuity, maintaining service standards, and addressing immediate management needs to support team performance and guest satisfaction.

Qualifications

Key Competencies:

• Extensive background in Food and Beverage operations, with expertise in various food preparation techniques, equipment, and production methods.
• Knowledgeable in Care Center operations, including regulations, nutrition, sanitation, and menu planning.
• Knowledgeable of reservations systems, point of sale (POS) systems, table management systems, catering sales and service systems.
• Knowledgeable of purchasing systems, table-top selection, uniform selection and specification(s), linen procurement and proper handling.
• Able to develop and or work with an Executive Chef on menus which meet resident satisfaction and budgetary requirements in both independent living and health care.
• Understands health, sanitation, nutrition and wellness through food for independent living and health care.

• Has knowledge and understanding of the aging process.
• Strong managerial and leadership skills including the ability to think and act strategically.
• Strong oral and written communication and platform speaking skills, including the ability to train effectively.
• Enthusiastic, resourceful, and organized.
• Computer skills including proficiency in spreadsheet analysis and MS Office.
• Strong analytical skills.
• Ability to travel up to 30%

Education and Experience:

• Education: Hotel/Restaurant/Hospitality or Culinary Degree preferred.
• Work Experience: Minimum 10 years food and beverage experience to include 5 years progressive management experience in quality multi-site food and service operation (i.e., hotels, restaurants, clubs, cruise ships) is required.
• Licensure / Certification: CDM, CFBE or CHE preferred.

Pay RangeUSD $139,619.15 - USD $181,502.18 /Yr.