Food & Beverage Director

Job Title: Food and Beverage Director

Reports To: Executive Director

Summary: The Food and Beverage Director directs and coordinates restaurant and food service activities of the community. The Food and Beverage Director supervises, trains, and coordinates associates of the main dining room, bistro, kitchen, and other dining venues within the community.

Responsibilities and Duties:

• In partnership with the Executive Director, supervise all associates in the culinary department in accordance with Galerie Management policies and applicable laws. This includes, but is not limited to interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.
• Meets Galerie Management’s established expectations for culinary department.
• Entertainment of potential and existing customers.
• Assist in the coordination of large group events
• Reviews resident diet information and discusses requests, changes, and inconsistencies with resident/resident representative. Assures that all physician prescribed special diets are followed or that the order is changed to reflect diets that Galerie Management can provide.
• Inspects food and food preparation and storage areas to assure all areas are clean, sanitary, and meet sanitation and regulations guidelines. Assure all open food in refrigerators and freezers are covered and dated and that outdated food is discarded promptly.
• Tastes, smells, and observes food to ensure quality and appearance expectations. Measures satisfaction levels among residents daily at each meal.
• Establishes competitive purchasing practices that assure food and supplies are being purchased at the lowest possible cost while still maintaining high quality expectations. Routine price comparisons among vendors are necessary to achieve this goal.
• Manages expenses within given budget parameters
• Processes invoices in a timely manner in order to assure accurate accounting of food costs.
• Oversees work schedules for culinary personnel to ensure presence of requisite labor force on each shift in accordance with operating budget as tied to census, utilizing associating models and labor reports for both FOH and BOH.
• Oversees and coordinates work of cooks and other kitchen associates engaged in preparing meals to ensure adherence to recipes and quality expectations.
• Arranges for required and appropriate orientation, education, training, and in services for associate in accordance with licensing requirements, state guidelines, and the needs of the community. Documents all training as required.
• Creates positive associate relations through associate appreciation programs, recognition of excellent performance, and retention through regular feedback systems and promotional incentive programs.
•  Assures all associates follow proper hand-washing and personal hygiene techniques, including appropriate wearing of all uniforms and name badges.

This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Education and Experience:

• High school diploma or general education degree (GED); or three to five years related experience and/or training; or equivalent combination of education and experience. Supervisory experience in a restaurant setting is required.
• Senior living experience a plus

Knowledge and Skills:

• Exhibit good time management and organization skills.
• Possess the ability to handle complex issues.
• Demonstrate strong interpersonal communication skills.
• Express compassion for residents, associate and guests on a consistent basis.
• Must possess the ability to make independent decisions when circumstances warrant such action.

Salary : $90,000 - $100,000