Food & Beverage Service Director

Summary:

(F&B) Service Director is primarily responsible for leadership and oversight of all aspects of the management of the food and beverage staff and facilities. This includes maximizing not financial performance, but also resident, guest, and associate satisfaction.

Responsibilities

Essential Functions

·      Lead and oversee all aspects of food and beverage areas and events in both a hands-on and supportive manner, in accordance with current federal, state, and local standards governing commercial food and beverage operations, commercial residential establishments and long-term care facilities.

·      Assist in creation and maintenance of an atmosphere of warmth and personal interest, ensuring a positive, calm environment that is both aspirational and inspirational throughout the campus.

·      Assist in creation and maintenance of an operating environment that assures a consistent, high level of resident and guest satisfaction.

·      Acknowledge, greet and thank all residents and guests, setting an example for service expectations.

·      Ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.

·      Ensure that all service staff are in proper uniform and adhere to community appearance standards.

·      Communicate with service and kitchen staff about reservations, special events or resident dietary needs.

·      Conduct pre-shift, pre-meal and/or pre-event meetings with all necessary staff.

·      Make rounds of all food and beverage outlets to ensure guest and resident needs are met.

·      Ensure food and beverage facilities are secure upon departure: all lights and equipment are off, and doors are locked.

·      Maintain accurate daily and weekly punch details for F&B team members.

·      Process daily sales reports and other reports as requested

·      Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”

·      Create and execute F&B events collaborating with Lifestyle Director, Sales, Marketing and Chef. We typically have 1-2 large events monthly and 1-2 smaller events monthly.

·      Protect campus, residents, guests and associates by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.

·      Inspect periodically food, supplies and equipment to ensure that adequate levels are maintained, and that equipment is available and working properly.

·      Ensure that F&B associates maintain habits of good personal hygiene.

·      Ensure that F&B associates understand and follow Universal Precautions, established safety rules, fire and disaster procedures and departmental policies and procedures. Also, ensure cleanliness of Dining Services work area.

·      Ensure that appropriate clothing and devices are on hand for handling infectious waste and/or blood and body fluids.

·      Maintain resident, guest and associate satisfaction by acquiring feedback and addressing concerns and comments and implement ideas for improvement.

·      Maintain consistency of service by being aware of and prepared for all events, large parties, reservations and resident dietary needs that may affect food and beverage service operations.

·      Coordinate dietary services and activities with resident care and other related departments.

·      Ensure meals are prepared and served in accordance with menu and diet preferences

·      Ensure proper storage of leftover foods, inspect and maintain storage rooms, utility rooms and other F&B areas, and ensure control of equipment and supplies

·      Schedule department work hours including vacation and holiday schedules, personnel, and work assignments.

·      Attend and participate in various committees and meetings of the campus.

·      Meet with dietary staff regularly and solicit advice from department supervisors about the operation of the F&B team; evaluate and implement recommendations pertaining to dietary services.

·      Respect resident confidentiality; treat residents with kindness and dignity; know and comply with Residents’ Rights; monitor dietary services to ensure that residents’ dietary needs and requests are met

·      Ensure that all F&B personnel are knowledgeable concerning residents’ nutritional needs; review and promptly report all resident complaints to the General Manager and maintain written records of those complaints.

·      Perform any other tasks, assignments, projects or requests as requested by the General Manager.

Area of Responsibility – Human Resources

·      Assist in establishment and maintenance of a pro-active human resource function to ensure employee motivation, training and development, wage and benefits administration and compliance with established labor regulations

·      Implement and maintain an effective open-door communication system for team members.

·      Hire, manage and train staff in all technical and non-technical aspects of their role including community standards of quality and service.

·      Supervise performance, complete and administer performance appraisals, and carry out disciplinary action as needed in accordance with community policies and applicable laws.

·      Address team member issues and review incidents with the General Manager.

·      Ensures any required in-service training programs are conducted and that team members have required training.

·      Obtain SERVSafe and alcohol service-related training certifications (such as TIPS).

·      Maintain professional competence through participation in continuing education programs and training.

Area of Responsibility – Administration

·      Maintain proper records to ensure that residents’ diets comply with physicians’ orders.

·      Forecast needs of the F&B department and assist in preparing and planning the department budget for food, beverage, equipment, supplies, and labor; submit the budget to the General Manager.

·      Maintain current written records of department expenditures using the descending dollar report form.

·      Conduct monthly beverage and quarterly China, glass and silverware inventories.

·      Control costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintain effective profit and loss controls and monitor labor costs following demand patterns, budget and local labor laws.

Qualifications

·      High school diploma required.

·      Age 21 years or older.

·      2+ years’ related experience.

·      Food Handler’s and/or Alcohol Service Permits as required by regulation/law.

·      Effectively read, write and communicate in English.

·      Demonstrated leadership and supervisory skills

·      Ability to use computers and learn new programs.

·      Strong financial management skills.

·      Demonstrated affinity for and ability to work within the structure that includes active residents, enhanced living residents and inspired living residents.

·      Independent decision making when circumstances warrant such actions.

·      Ability to deal tactfully with associates, residents, family members, visitors, regulatory agencies and the public.

Key Competencies:

·      Building Trust

·      Collaboration

·      Communication

·      Problem Solving

·      Service to Others / Customer Focus

Physical Demand/ Requirements:

·      Must be able to walk, stand, sit, stoop and bend, push and pull, reach and stretch, and lift and carry more than 50 pounds.