Food Service Director

Westminster Canterbury Richmond is looking for a Food Service Director to provide entrepreneurial and innovative leadership for the overall dining operations including multiple dining venues, dining services in our regulated areas of living and catering services on our campus. The Director will ensure the highest level of programming and delivery, profitability of multiple business lines/venues, talent development and manage resident relationships and engagement with dining on campus.

This full-time, executive leadership position works onsite on our beautiful award-winning campus in Richmond, Virginia.

Salary: Competitive base salary starting at $100,000, commensurate with experience, and additional performance-based incentive

We offer:

• A comprehensive benefits package including Health, Dental and Life Insurance; employer paid group Short-term and Long-term disability insurance with additional individual disability insurance; 403(b) Retirement savings plan with company match; Flexible spending account (FSA) or Health Savings Account (HSA).

• Work Life Balance: You'll accrue generous paid time off, have access to an employee assistance program and other wellness and spiritual programs to support your overall wellness including spiritual, physical and mental wellbeing.

• On-Site Amenities including covered parking, gym, fitness classes, banking, Employee Dining Room with discounted meals and an award-winning Child Development Center offering early childhood education and care with a generous employee discount.

• Educational Assistance: We support your continuing education and career advancement by offering tuition reimbursement and access to training opportunities.

• The Director will collaboratively lead, partnering with the Executive Chef and dining management team, to maximize the investments in our brand new, beautiful spaces and additional programs and resources provided to assure the success of the overall dining program.

• Develop and lead change strategies and continually seek to conduct business in the best way through innovative programs, services and business practices while ensuring a variety of menus, venues and pricing options are available to stakeholders

• Monitor and control food, beverage and labor costs and provide analytical reporting to track and trend accordingly and make adjustments as needed to fulfill financial and service requirements

• Proactively monitor performance management throughout the department to ensure recruitment, retention, compensation, development discipline and termination processes are implemented fairly and equitably following established processes, policies and procedures to comply with federal and state laws and regulations

• Ensure proper health and life safety regulations are being followed to ensure safety and sanitation to meet regulatory requirements

• Lead task force teams, dining committees, etc. to improve services and communication for enhanced service delivery and customer satisfaction.

• Maintain visibility and interact with residents during meals to assure consistent service and quality product in dining areas throughout the continuum, and respond to resident concerns

• Serve on a rotating basis as the Weekend/Holiday Manager on Duty

Physical Requirements:

• Walking and standing for 2-hour intervals

• Ability to bend, stoop, sweep and reach for at least 5% of the time

• Ability to lift 25 pounds without assistance, 26+ pounds with manual or mechanical assistance

Required Knowledge, Skills and Abilities:

• Ability to interpret, communicate and implement policies, procedures, regulations, financial records, reports, etc. to staff at all constituencies

• Ability to deal tactfully with staff, residents, family members, visitors, government agencies/personnel and the general public

• Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

• Knowledge of food services health department regulations

• Superior listening skills and ability to build effective relationships and make independent decisions

• Knowledge of marketing, customer behaviors and high-level positive service delivery and recovery

• Ability to use decision making skills to solve problems and proactively address issues and concerns

• Ability to lead, motivate and delegate to staff to achieve the desired results

• Proficient verbal and written communication skills and ability to speak publicly to large or small groups

• Computer skills, including Microsoft Office

• Ability to multitask in a fast-paced, dynamic environment

Required Education and Experience:

• Associates Degree in Food Management, Hospitality or related field or combination of experience and education to fulfill position requirements

• Eight years of direct foodservice operational management experience with inventory and purchasing knowledge and control

• ServSafe certification

• Dietary Manager Certification, or certified within one year of hire

Desired Education and Experience:

• Hands-on culinary experience

• Bachelors degree in Food Management, Hospitality or similar field

• Experience in a Continuing Care Retirement Community (CCRC)