Regional Director of Operations

Who Are We?

Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.

Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.

At Three Oaks, we recognize that food is more than a meal. It's a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.

Job Description

The Regional Director of Operations (RDO) will support the individual communities and the system as a whole. Under the direction of the Vice President of Operations, the RDO will work with the Executive Directors, Dining Directors, and each community's Resident Focus Group to drive excellence. This position will lead operations in conjunction with the Regional Chef and Regional Nutrition Manager. Through targeted communication, the goal is to ensure the community has the necessary tools- recipes, food production systems, HACCP programs including all forms, training materials, and financial tracking mechanisms, to name a few.

This position requires the ability to balance multiple tasks, prioritize, work with diverse populations, and address competing priorities in a fast-paced environment. Strong communication skills are essential for success.

• Leadership: Overall ownership and accountability of operational management and financial performance of multiple accounts and units. Coach, Reward, recognize, and model key Three Oaks behavior standards to employees, clients, and consumers;
• Partnerships: Establish, build, and maintain relationships with our clients and customers through excellent communication channels and face-to-face leadership;
• Financial Acumen and Accountability: Manage, build, and coach team members to achieve budget targets, grow revenue, and manage the middle of the P&L internally and for our partners;
• Compliance: Ensure all policies and procedures, safety and sanitation, and regulatory compliance are achieved;
• Business Performance and Strategy: Develop and implement strategies to grow and retain current business as well as new opportunities;
• Operational Performance: Expert in food service operations. Ensures that all communities are following said procedures and holds community leadership accountable as appropriate;
• Communication: hold ongoing meetings with dining directors, visit each account regularly, provide updated information to clients, as well as Three Oaks leadership. Must be proactive and professional in all forms of communication at all levels.

Additional Responsibilities

• Responsible for recruiting, training, and succession planning of overall operations;
• Maintain relationships with the community where we serve, including professional and civic activities and public appearances;
• Collaborate in sales, rebid, and retention initiatives;
• Develop and be accountable to a culture that creates a safe work environment;
• Identify opportunities to implement new and innovative products and services that support the business;
• Manage the contract administration process, including amendments and extensions;
• Other duties as assigned.

Competencies

• Have previous food operations management experience in a retirement community or assisted living facility.
• Be proficient in the use of online Food Management Systems for menu/recipe planning, ordering, and inventory.
• Demonstrate proven financial acumen/success: food costs, labor costs, budgets.
• Good people skills, with a strong focus on maintaining positive client relations; a solid manager/leader who is perceptive and pays attention to details that make a difference: quality and presentation of food and customer service.
• Be a multi-tasker, organized, innovative and an effective leader who can motivate their staff: strong employee engagement through developing, mentoring, training and motivating/encouraging staff to a high level of execution and pride/passion for what they do.
• Be customer-focused, including providing excellent customer service in a welcoming dining environment.
• Dependability: The Job requires being reliable, responsible, and dependable in fulfilling obligations.
• Integrity: The Job requires being honest and ethical.
• Stress Tolerance: The Job requires accepting criticism and dealing calmly and effectively with high-stress situations.

Requirements:

Qualifications and Requirements

• Bachelor's Degree or equivalent experience.
• Minimum of five (5) years of management experience.
• Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understand why they react as they do.
• Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading, and written communication skills.
• The ability to adjust actions to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Must comply with any dress code requirements.
• Must be able to work nights, weekends, and some holidays.