Restaurant Operations Director- The Residence at Natick South

Job Location : The Residence at Natick South - Natick, MA Salary Range : Undisclosed If you have been looking for a career that loves you back... This is the one! LCB Senior Living is hiring a Restaurant Operations Director at The Residence at Natick South. Apply today for immediate consideration! **Full-Time Opportunity** The Director of Restaurant Operations is responsible for the day-to-day operations and staffing for the kitchen and various dining services of the community. Primarily for planning, organizing, and directing the Restaurant Operations department to provide the residents with the highest quality dining program. Additionally, the Director of Restaurant Operations develops, maintains, and implements policies and procedures for preparation and service of food. ESSENTIAL FUNCTIONS, DUTIES and RESPONSIBILITIES:

Promote the mission and core values of the Residence and LCB Senior Living to residents, visitors, co-workers, and the surrounding community. As a department head, you are expected to have an active role in growing community occupancy by representing and interacting positively with potential residents, family members, and professionals. Lead the development and implementation of all strategies and tactics for the community consistent with LCB's corporate objectives. Regularly communicate performance with the Regional Director. Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services. Interview, hire, orient, train, supervise, and evaluate subordinate staff. Constantly assess resident needs in relation to staff needs as a basis for determining priorities in designing an ongoing evaluation program. Comply with all aspects of operation, including personnel practices, in accordance with LCB policies and federal, state, and local regulations. Assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses. Be active in local community activities and establish networks and resources for resident referrals. Able to work in various positions at the community and willing to fill in as needed. Build a high-performing team and keep morale high. Meet P&L commitments. Maintain a safe working and living environment. Ensure that all staff uses and maintains equipment properly to avoid damage, injury, and costly repairs. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. May perform other duties as assigned or requested. QUALIFICATION STANDARDS:

Technical Skills: Full knowledge of local and state health and sanitation and safety codes. Serve Safe Certified. Demonstrates proficiency in food handling, preparation, cooking, service, and operation of all kitchen equipment. Provides direction to staff, promotes shared responsibility in identifying developmental needs and opportunities, creates plans or training to address opportunities, obtains needed resources, and follows through to achieve developmental goals. Performs budget analysis and control. Demonstrates proficiency in basic software applications. Writes and executes a menu for each season. Responsible for dining room set-up and proper table arrangement. Maintain high standards of display of food around the community common areas. Behavioral Skills: Leadership:

Able to maintain high associate satisfaction, interview and hire qualified culinary staff, training of new hires and monthly ongoing training, and planning and preparation and execution of community and sales-related events. Exhibits judgment in leading others to meet worthwhile objectives. Decision Making and Problem Solving:

Able to take action in solving problems while exhibiting judgment and a realistic understanding of the issues. Able to use reason, even when dealing with emotional topics. Goal Setting/Implementation Skills:

The resolve to set challenging goals and the commitment and persistence to achieve them in the face of obstacles. Communication and Customer Service:

Able to clearly present information to the Executive Director, managers, and frontline staff and maintain culinary service satisfaction levels. Ensure front of the house and back of the house work closely together to deliver a food product that exceeds the residents and our guests' expectations. Policies and Procedures:

Able to relate to routine operations in a manner that is consistent with existing solutions to problems. Conforms to and communicates established policies and procedures. Logs work activities and keeps accurate work records. Reviews QA standards and ensures all systems are in place and maintained. Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times. Relationship Management:

Builds and maintains productive, work-focused relationships with team, residents, and their families. Works closely with Sales and Marketing Directors and community staff to market the community. Ensures kitchen and dining room first impressions are maintained at all times. Team Building:

Able to work with people in such a manner as to build high morale and group commitments to goals and objectives. Work with local charities to promote LCB Senior Living and benefit the community. Education:

A Culinary degree and/or Certified Dietary Manager (CDM) is preferred. Experience:

A minimum of 5-7 years of food service management preferred. Certificates/Licenses:

Serve Safe Certification. Ability to work evenings, weekends, and has telephone accessibility 24 hours a day.

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