Corporate Director of Food & Beverage

Work Experience: Minimum 10 years food and beverage experience to include 5 years progressive management experience in quality multi-site food and service operation (i.e., hotels, restaurants, clubs, cruise ships) is required. • Actively engages with all communities through regular communication to stay informed about daily operations, identify emerging needs, and provide timely support and guidance as required.

Overview:

Vi is recognized as a Great Place to Work and one of Glassdoor's 100 Best Companies to work for. Learn from the best and accelerate your career with Vi.

What We Offer:

• Competitive pay
• Exceptional benefits
• Generous Paid Time Off - start accruing on day one
• 401k with company match
• Paid maternity and paternity benefits
• Award-winning training and development
• Tuition Reimbursement
• Luxury work environment
• Meaningful and rewarding work

 

This is a fully onsite position based at Vi’s Chicago corporate office, located at 233 S. Wacker Drive, Suite 8400. The role requires working in the office five days per week.

 

Responsibilities:

The Director of Food and Beverage assists the Assistant Vice President of Food and Beverage (F&B) in developing programs, standards, and initiatives to drive performance, and deliver leading F & B operations and resident experiences in the senior-living industry.

 

Principal Accountabilities / Essential Job Functions:

 

• Provides support and assistance in addressing community-specific issues pertaining to quality, training and cost containment within F&B Operations, including but not limited to:

 o Quality Assurance: Collaborates with Culinary and Dining Services teams to ensure food and service quality standards are met and maintained.   o Training Support: Provides guidance and support in implementing training programs for F&B staff to improve skills and efficiency.

 o Cost Management: Helps identify and address cost-related concerns, ensuring adherence to budgetary guidelines.

• Actively engages with all communities through regular communication to stay informed about daily operations, identify emerging needs, and provide timely support and guidance as required.

• Assists in developing and implementing systems and procedures to effectively manage and control Food & Beverage labor and operational costs. • Participates in recruiting, evaluating, and training of all F&B leadership positions.

• Manages the utilization and ensures the standardization of Point-of-Sale (POS) and reservation equipment to ensure its effectiveness and efficiency. Suggests recommendations for improvement when needed.

• Collaborates with Executive Chefs to review all community menus, ensuring they meet resident satisfaction, budgetary requirements and standards for variety, quality, and nutrition.

• Directs the community Food & Beverage teams in developing, maintaining, and upholding kitchen service productivity standards, including leveraging Group Purchasing Organizations (GPOs) to ensure compliance with purchasing standards.

• Partners with Care Center leadership to advise and develop action plans to meet the criteria of all Critical Element Pathways for   Kitchen/Sanitation. Performs Quality Operations Reviews in all AL, MS, and SNF operations.

• Supports community Food & Beverage leadership in procuring capital equipment by assisting in selecting the appropriate equipment, manufacturer, and vendor to meet the intended use.

• Develops and monitors metrics to improve Culinary and Dining Operations performance and assists with strategies in developing operating concepts, design standards and maintenance standards.

• Mentors participants of Company-sponsored F&B training/educational programs.

•  Serves as interim support for Food & Beverage leadership during periods of vacancies, ensuring operational continuity, maintaining service standards, and addressing immediate management needs to support team performance and guest satisfaction.

Qualifications:

Key Competencies:

 

• Extensive background in Food and Beverage operations, with expertise in various food preparation techniques, equipment, and production methods.
• Knowledgeable in Care Center operations, including regulations, nutrition, sanitation, and menu planning.
• Knowledgeable of reservations systems, point of sale (POS) systems, table management systems, catering sales and service systems.
• Knowledgeable of purchasing systems, table-top selection, uniform selection and specification(s), linen procurement and proper handling.
• Able to develop and or work with an Executive Chef on menus which meet resident satisfaction and budgetary requirements in both independent living and health care.
• Understands health, sanitation, nutrition and wellness through food for independent living and health care.

• Has knowledge and understanding of the aging process.
• Strong managerial and leadership skills including the ability to think and act strategically.
• Strong oral and written communication and platform speaking skills, including the ability to train effectively.
• Enthusiastic, resourceful, and organized.
• Computer skills including proficiency in spreadsheet analysis and MS Office.
• Strong analytical skills.
• Ability to travel up to 30%

 

 

Education and Experience:

 

• Education: Hotel/Restaurant/Hospitality or Culinary Degree preferred.

• Work Experience: Minimum 10 years food and beverage experience to include 5 years progressive management experience in quality multi-site   food and service operation (i.e., hotels, restaurants, clubs, cruise ships) is required.

• Licensure / Certification: CDM, CFBE or CHE preferred.

Benefits:

 

A summary of our employee Benefits may be found by clicking here.

Pay Range: USD $139,619.15 - USD $181,502.18 /Yr.