Executive Director of Culinary Operations

2 months ago

Longwood, Florida, United States Compass Group Careers Full time
Job Summary

The Director of Dining Services is a strategic business leader responsible for overseeing the food and beverage operations of a community, ensuring resident and client satisfaction through high-quality products and exceptional hospitality. This role requires a strong entrepreneurial approach, with the ability to drive desired outcomes and hold the on-site leadership team accountable for demonstrating desired service behaviors.

Key Responsibilities
  • Leading Food & Beverage Operation:
    • Develop and implement an overall operating strategy aligned with the Compass Group's business strategy, disseminating the vision within the community to ensure all team members understand expectations.
    • 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.
    • Evaluate personnel, operations, and culinary situations, making appropriate recommendations to those involved.
    • Maintain a professional and positive demeanor, with a high level of resilience during stressful periods, and adapt and problem-solve when required.
    • Perform daily walk-throughs to ensure full compliance with Department of Health regulations and Compass Group standards.
    • Direct and conduct safety, sanitation, and maintenance programs.
    • Ensure regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings.
    • Advise and update executives, supervisors, coworkers, and subordinates on relevant information in a timely manner.
  • Business and Financial Competence:
    • Understand market dynamics, enterprise-level objectives, and important aspects of Compass Group's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans.
    • Recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and putting plans into action to deliver expected results.
    • Develop an overall budget and operate the account in accordance with the approved budget, providing the client with the maximum value for the dollars spent.
    • Coach and support the team to optimally manage wages, food and beverage cost, and controllable expenses.
    • Review financial reports and statements to determine how the account is performing against budget.
    • Work with the team to resolve areas of concern and develop strategies to improve the department's financial performance.
  • Ensuring Exceptional Customer Service:
    • 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.
    • 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 action when needed.
    • Improve service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed.
    • Stay aware of market trends and introduce new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction.
    • Empower employees to provide excellent service that exceeds resident and client satisfaction.
  • Team Building & Management:
    • 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.
    • Establish goals, including performance goals, budget goals, team goals, etc.
    • Solicit employee feedback, apply an 'open door' policy, and review employee satisfaction results to identify and address employee problems or concerns.
    • Identify 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, promote the professional growth and development of the entire team.
    • Ability to find, train, and retain talent starting with behavioral-based interviewing.
    • Hire food and beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation.
    • Ensure 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, email, and the Internet.
  • ServSafe Certified.

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