Director of PMO at Taco Bell overseeing digital and technology enterprise alignment. Responsible for governance, integration, and strategy execution within the company.
About the role
- Director of Food & Beverage managing dining services for Aegis Living’s communities across Washington, California, and Nevada. Promoting exceptional dining experiences and team leadership in hospitality.
Responsibilities
- Promotes the achievement of Aegis Living hospitality goals in all communities by ensuring consistent company-wide dining experiences, fostering a positive work environment and motivating the servers, dining room managers, and front of house experience for residents.
- Evaluation, training, and implementation of steps of service, plating and service standards, as well as regulatory systems as appropriate.
- Participates in Aegis Living sponsored workshops and meetings to provide and teach best in class procedures for exceeding customer expectations within the dining environment.
- Assist in the recruitment of and interviewing candidates for the communities’ front-of-house positions by providing input to the General Manager – identifying individuals who are guest-oriented and service-minded.
- Organize orientation schedule for each new Culinary Services Director (CSD) and provide updated Aegis orientation materials for guidance.
- Facilitate and guide orientation and training for Dining Room Managers and servers and culinary team members establishing standards of service within the Dining Room and culinary spaces – including standardized place settings, steps of service, service recovery processes, and more.
- Evaluate data to find ways to improve the residents’ culinary and dining experience by changing practices, adopting industry trends, facilitating professional development, or enhancing customer service skills.
- Monitor menu performance and update offerings based on trends and community feedback. Partner with other leaders to inform change and drive menu offerings that delight our customers.
- Ensure exceptional service quality and hospitality in all dining areas. Address resident feedback promptly and innovate to create memorable dining experiences. Monitors consistency and experience – setting front-of-house standards.
- Provides administrative support and ownership to systems and tools that enhance Culinary Services and operations – including, but not limited to, point of sale, procurement systems, vendor ordering platforms.
- Identify potential issues and assist in the implementation of necessary policies, procedures, and systems to correct areas in need of improvement.
- Identifies individual community non-compliance issues and/or areas of concern related to regulatory issues; provision of services; and Aegis Living systems implementation. Assures the establishment of action plans and makes specific recommendations in collaboration with the recommendations by the VP, Culinary Services + Procurement to assure compliance; participates in implementation as appropriate.
- Provides timely verbal and/or written reports to the VP Culinary Services + Procurement, and/or VPOs on community compliance issues related to performance and hospitality standards, making recommendations for corrections.
- Activation of spaces and collaboration with Life Enrichment.
- Builds partnerships in a professional, approachable, and respectful manner with residents, families, referrals, and ancillary vendors to lead the direction of culinary services, promoting resident independence, self-care, and nourishment.
Requirements
- Minimum of 5 years’ experience in food and beverage or hospitality leadership roles.
- Bachelor’s Degree in Hospitality Management, Restaurant Management, Business/Administration, or similar is preferred.
- Experience building and leading effective food and beverage teams including hiring, training, and development.
- Proven track record in achieving high guest satisfaction; strong understanding of food and beverage trends and industry best practices.
- Demonstrated organization and administrative skills in Microsoft Office suite and other software application, including proficiency in management software and point of sale (POS) systems.
- Skills in dealing with complex problems, issues, and opportunities in which (1) many problems exist simultaneously; (2) these problems all compete for immediate attention; and (3) the issues are inter-related.
- Must meet all health requirements, including acceptable results on TB screen and state requirements on criminal background check.
- Must be a minimum age of 18 years old.
- Current and valid state approved Food Handler’s card and ServSafe Manager Certification.
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