Job Title: Director of Culinary Operations
Employer/Location: North Florida Retirement Village/Gainesville, FL
Responsibilities:
• Establish formal dining standards of excellence for the entire community. Promote and maintain premier and consistent hospitality standards and quality customer service interactions with residents throughout the department.
• Establish formal dining standards of excellence for the entire community. Promote and maintain premier and consistent hospitality standards and quality customer service interactions with residents throughout the department.
• Operate the department with the highest degree of efficiency. Adhere to budget guidelines and parameters at all times.
• Manage professional etiquette and appearance for all dining services associates to ensure quality customer service.
• Oversee the cycle menu process and menu planning for all dining venues. Participate in monthly Dining Services Committee with residents.
• Manage beverage services in all venues including alcohol and maintain a full liquor license in good standing at Tower Club at The Village.
• Manage procurement and inventory control of all small wares, china, glass, silverware and table linen for all dining venues.
• Establish, implement and manage dining hours of operation for all dining venues; ensuring an optimal balance of resident satisfaction and staffing efficiency is maintained.
• Ensure spaces are maintained in an immaculate condition and adhere to all safety and sanitation requirements.
• Supervise coordination of banquet events, parties or similar activities and establish event processes and protocols.
• Practice and observe all safety and loss prevention procedures.
• Prepare reports for department usage, inventory, staffing, and expenses on a timely basis.
• Establish and maintain an accurate system for the tracking of meals served.
• Work as a liaison with Consulting Dietician in meeting all State and Federal guidelines.
• Ensures a positive and enjoyable dining experience and carefully follows established procedures for merchandising, plate presentation, and service.
• Manage a Dining Services team to include providing effective performance feedback and coaching and document disciplinary action when needed. Assure that associates receive appropriate safety, technical, and leadership training. Develop and implement plans to advance supervisory staff and achieve high-level performance.
• Negotiate with outside vendors for preferred agreements.
• Participates in weekend Manager on Duty rotation and assigned duties.
• Adhere to company policies and procedures.
• Attend departmental education and all required in-service training/education.
• Maintain confidentiality of resident/family and facility information.
• Represent the organization through professional demeanor and attitude.
• Perform other duties as required.
Qualifications:
• Culinary Degree or equivalent food service management experience required
• ServSafe Certified.
• Minimum 5 years management and food service experience with knowledge of volume preparation, catering banquets, decorative buffets, and special events.
• CPR certification or eligible.