Vice President of Food and Beverage

DUTIES AND RESPONSIBILITIES:

1. Conduct periodic property visits, (announced and unannounced )to maintain standards set by The Company and the government Regulations including:

• Cleanliness and sanitation
• Budgeted hours (scheduling)
• Purchasing (quality vs budget)
• Menu content
• Food preparation and presentation
• Resident satisfaction (touch tables)
• Dress and appearance
• Calendar of Events requirements
• Monthly In-Service
• Executive Dinner
• Action Stations
• Theme Events
• Resident Survey
• Marketing Events
• Resident Birthday

1. Discuss the out come of periodic visits with the Executive Director and the local Food Service Director.
2. Participate in the hiring process of the Community Food Service Directors. Ensure the applicant is available to interview with the Management Panel and assist the applicants with their needs for preparing demonstration meal.
3. Perform orientation and training for Food Service Directors.
4. Create purchasing programs and negotiate for best pricing and service
   1. Create market basket based on high use and costly items
   2. Compare bids
   3. Test service and fill rate at single unit prior to roll-out
   4. Negotiate and track additional manufacture rebates and vendor incentive
5. Support communities during staffing challenges.

1. Develop Food Service Programs and train and assist Food Service Directors with the implementation process:

• Executive Dinner
• Employee of the Month Luncheon
• Family Favorites
• Action Stations

1. Create the budget for equipment and smallwares on new construction including specifications and bid work
2. Plan on and off premise marketing and special events
3. Create cycle menus in compliance with the regulations and in line with the budgeted food costs.
4. Create and Maintain Food Service Policies and Procedures

QUALIFICATIONS:

• Must have a degree in Food Service Administration or Institutional Management.
• High School graduation is required; a college degree is preferred.
• The Food Service Sanitation course must have been completed.
• Minimum of four (4) year experience as Food Service Director is required with a minimum of two (2) years institutional, assisted living or hospital.

WORKING CONDITIONS:

• Occasional heavy lifting up to fifty (50) pounds.
• Standing 30% of the time
• Stooping, reaching, bending 15% of time
• Exposure to heat of kitchen.
• Some exposure to harsh chemicals.
• Use of cutting equipment including slicers, knives, choppers, 215 % of the time.
• Ability to effectively communicate orally with management, residents, families, partners, and other customers
• Clear sense of smell.