Food & Beverage Director - Greensboro, United States - Senior Living Management

Description

Job location: Hibiscus Court

• Provides prompt and exemplary meal services to residents and guests to ensure a satisfactory dining experience.
• Is aware of residents' special dietary needs, i.e. low-sodium "NAS" and low-sugar diets "NCS", allergies, etc. and prepares meals accordingly.
• Plans weekly menus in accordance with nutritional guidelines provided by Registered Dietician as well as with company policies & procedures.
• Directs daily operation of dining room and kitchen.
  • Audits dining room prior to each meal service to ensure it has been prepared in an attractive manner.
  • Supervises preparation and cooking of food as determined by standard recipes and planned menu.
  • Inspects work stations for adherence to sanitary guidelines.
  • Monitors adherence to portion control and food handling techniques.
  • Conducts regularly scheduled staff meetings to ensure efficient operation of the dining room and kitchen.
• Maintains quality assurance program, such as inspecting and sampling food quality, quantity, temperature as well as appearance of meals.
• Checks meals during service to ensure they are served in an appetizing matter and in accordance with residents' diet and/or food preference.
• Practices positive resident relations by introducing himself or herself to new residents upon move-in and by responding promptly and positively to requests or complaints.
• Orders and maintains appropriate inventory of foods and supplies or directs ordering, receiving, storage, and rotation of food and supplies inventory in accordance with established guidelines.
• Develops and monitors inventory controls. Regularly audits inventory on hand.
• Maintains minimal food waste by using proper food storage and food recycling techniques. Ensures proper disposal of food and waste.
• Ensures prompt repair of equipment or obtains authorization for purchase of new equipment as necessary.
• Coordinates and executes special event catering.
• Maintains record of and compiles reports pertaining to menus, number of meals served, food and other departmental costs, personnel attendance records, repair of dietary equipment.
• Acts as facility's representative during health department inspections; assures compliance and follows-up to ensure deficiencies are immediately corrected
• Demonstrates exemplary leadership through integrity, compassion and professional business practices.
• Performs conflict interventions and resolutions for residents, families, employees and vendors. If unable to solve issues, appropriate referral is made.
• Maintains positive and effective channels of communication. Promotes positive employee relations and resolves grievances.
• Ensures the availability of appropriate training and support for all food services staff members.
• Reviews staffing schedules to ensure staff resources are managed and scheduled efficiently to meet resident needs in accordance with budget.
• Oversees and ensures the recruitment and retention of qualified food services staff as evidenced by good morale, enthusiasm, team spirit, and dedication to the residents and their families.
• Monitors personnel changes at department level, including, but not limited to hiring, promotions, rate changes, coaching, counseling, performance evaluations and reviews, and terminations and communicate such to business office in a timely manner. Reviews and pre-approves requests for paid and unpaid time off.
• Provides positive influence on staff regarding personal and professional development and promotes interdisciplinary team approach to achieve high quality food services. Execute staff orientation, in-services and training.
• Assigns duties and examines work for quality, neatness, and conformity to policies and procedures. Monitors departmental performance. Implements plans of action to correct deficiencies.
• Monitors departmental spending by approving expenses and applying appropriate expense codes. Reviews department declining ledgers weekly.
• Secures and maintains all department supplies and equipment.
• Ensures overall safety and cleanliness of working environment and accident prevention by applying safe working practices.
• Trains staff on policies and procedures, sanitary food handling, infection control, safety rules, proper use of equipment, emergency plans, reporting hazardous conditions or equipment. Monitors adherence to safety and health department rules and regulations, and takes corrective action when needed.
  • Follows appropriate plans of action in emergency situations.
  • Is familiar with all food service positions and serves as relief staff as necessary.
  • Attends all required training, in-service and represents department in all staff meetings.
  • Participates in Manager on Duty program as scheduled.

• High School diploma or general education degree (GED).
• Demonstrated successful 3-5 year food service management experience specific to assisted living, retirement housing, long-term care or related environments.
• CDM preferred.

• Degree and/or certification from culinary institute preferred.
• Holds/obtains applicable local, state, otherwise required food handling/sanitation licenses and/or certifications.
• SERV-SAFE certified desired or as required by State.
• CPR/First Aid certified a plus