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Food Service Manager

2 months ago

Southington, Ohio, United States Compass Community Living Full time

Job Summary:

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment.

Key Responsibilities:

  • Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations.
  • Must have an entrepreneurial approach and take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors.
  • Ability to quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations to person(s) involved.
  • Maintain a professional and positive demeanor with a high level of resilience during stressful periods, have an ability to adapt and problem solve when required.
  • Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards.
  • Directs and conducts safety, sanitation, and maintenance programs.
  • Ensures that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings.
  • Advise and update the executives, supervisors, co-workers, and subordinates on relevant information in a timely manner.
  • Understand the client's business model to prioritize what is most important to their residents.
  • Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client's management team.
  • Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective when needed to deliver desired outcomes.
  • Improves service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed.
  • Stays aware of market trends and introduces new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction.
  • Empowers employees to provide excellent service that exceed resident and client satisfaction.
  • Regularly lead team member meetings.
  • Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Solicits employee feedback, applies an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential.
  • Ability to cross-train abilities for all skills, promotes the professional growth and development of the entire team.
  • Ability to find, train, and retain talent starting with behavioral based interviewing.
  • Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation.
  • Ensures employees are treated fairly and equitably.
  • Empathetic leader while still being able to hold self and team members accountable.

Requirements:

  • B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred.
  • Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control.
  • Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
  • Previous P&L accountability or contract-managed service experience is desirable.
  • Strong supervisory, leadership, management, and coaching skills.
  • Strong communication skills, both written and verbal.
  • Ability to communicate on various levels to include management, client, customer, and associate levels.
  • Excellent financial, budgetary, accounting, and computational skills.
  • Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet.
  • ServSafe Certified.