Hebrew SeniorLife

  • Director of Food & Beverage

    Job Locations US-MA-Dedham
    Job ID
    2019-2795
    Category
    Culinary
  • Overview

    We currently have an exciting opportunity for a Director of Food & Beverage to provide leadership for all culinary/kitchens, three restaurants, coffee/ice cream shop, several meeting/function rooms and a catering entity that serve NewBridge’s 256 independent living unit members, and multiple “country kitchens” serving small households within the 91 assisted living/memory support units and 268 unit Hebrew Rehabilitation Center on the NewBridge campus. The Food & Beverage team supports the activities, programming and services offered to the members and staff of NewBridge.

    Responsibilities

    • Develops a business plan and budget.
    • Controls expenses to attain financial goals.
    • Responsible for productivity and staffing that is appropriate to business needs.
    • Establishes and maintains patient, resident and staff satisfaction and other quality improvement initiatives.
    • Administers required customer surveys and responds in a timely manner.
    • Ensures that all employees demonstrate hospitality (respect) toward residents, patients and co-workers.
    • Encourages employee creativity and innovation.
    • Provides recognition for employee when programs are implemented with success.
    • Responsible for achieving employee engagement goals.
    • Ensures compliance with all city, state, and federal regulatory agencies.
    • Increases revenue and operating profit contributions by implementing and building service and creating other opportunities for growth
    • Develops policies and procedures related to the Food & Beverage department.
    • Provides performance related feedback, sets goals, and expectations for direct reports.
    • Responsible for selection of management.
    • Provides opportunities for advancement and other developmental experiences for successful managers and employees.
    • Responsible for communicating and responding to issues and problems within the dining venues in a timely and efficient manner.
    • Interacts and develops relationships with internal and external stakeholders to better understand the needs and challenges. Attends patient/resident committees to support a collaborative approach to improving food choice, quality, and consistency.
    • Observes overall culinary production, gathers feedback, and implements thoughtful changes for process, menu development, staff development, and supply and labor cost controls.
    • Must possess a continual drive to improve operations or member/patient experience.

    Qualifications

    • 7-10 years of Food & Beverage experience required preferably in Healthcare or hospitality industries.
    • Must be experienced in leading a diverse workforce and a leader that can build and inspire a team through motivation, synergy and open communications.
    • Bachelor’s degree is preferred in the area of Food Service Management, Culinary, or similar field.
    • Minimum of 5 years of experience in a management position required.
    • Prior multi-outlet Food & Beverage, Catering, and Event Management experience preferred.
    • ServSafe certification is required or obtained within 6 months of starting the position.
    • Certification in TIPS, TIPS trainer, and CPR required or obtained within 6 months of starting the position.
    • Computer literacy required; experience with Word, Excel, and PowerPoint.
    • Must be able to lift, pull, and pushing 50 (fifty) pounds.

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