Atria Senior Living, Inc.
Food And Beverage Director
Atria Senior Living, Inc., Foster City, California, United States, 94420
Responsibilities
Provide high levels of customer service and create first class dining venues.Ensure that all food is purchased, stored, prepared and served in accordance to local, state, and federal guidelines.Interview, hire, coach, train and develop staff. This includes, but not limited to, staff evaluations and discipline of food service staff in accordance with company guidelines.Create a strong sense of team work and cooperation among all staff.Prepare and coordinate work schedules for staff in accordance to budget.Fully implement and execute the Art of Atria Dining.Manage the food service budget and perform monthly analysis of money spent and why it was spent.Works with staff to plan, write, and execute menus and recipes based on resident likes and dislikes, budget, and seasonal options.Responsible for maintaining equipment in good working condition.Responsible for maintaining adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and employee safety requirements.Responsible for the implementation and adherence to the Atria Quality Enhancement Program.Work with the department head team as it pertains to sales and marketing for the community.Responsible for planning, preparation, and execution of special events, banquets, and theme meals.When applicable acquaint new residents with menus, seating, and dining options and hours.May perform other duties as assignedQualifications
High School Diploma or general education degree (GED).Culinary Degree Preferred.Five to seven years progressive experience within various functions of a Food and Beverage operations preferably within a hotel environment.Two or more years of food service management.Serve Safe Certified or other nationally recognized Food Safety Certification.Working knowledge of all kitchen operations and food safety standards.Strong organization and time management skills.Able to manage budgets including food, supplies and labor.Able to resolve problems of dissatisfied customers and/or employees.Previous experience in banquets or special event planning.Computer skills – Microsoft word and Excel.
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Provide high levels of customer service and create first class dining venues.Ensure that all food is purchased, stored, prepared and served in accordance to local, state, and federal guidelines.Interview, hire, coach, train and develop staff. This includes, but not limited to, staff evaluations and discipline of food service staff in accordance with company guidelines.Create a strong sense of team work and cooperation among all staff.Prepare and coordinate work schedules for staff in accordance to budget.Fully implement and execute the Art of Atria Dining.Manage the food service budget and perform monthly analysis of money spent and why it was spent.Works with staff to plan, write, and execute menus and recipes based on resident likes and dislikes, budget, and seasonal options.Responsible for maintaining equipment in good working condition.Responsible for maintaining adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and employee safety requirements.Responsible for the implementation and adherence to the Atria Quality Enhancement Program.Work with the department head team as it pertains to sales and marketing for the community.Responsible for planning, preparation, and execution of special events, banquets, and theme meals.When applicable acquaint new residents with menus, seating, and dining options and hours.May perform other duties as assignedQualifications
High School Diploma or general education degree (GED).Culinary Degree Preferred.Five to seven years progressive experience within various functions of a Food and Beverage operations preferably within a hotel environment.Two or more years of food service management.Serve Safe Certified or other nationally recognized Food Safety Certification.Working knowledge of all kitchen operations and food safety standards.Strong organization and time management skills.Able to manage budgets including food, supplies and labor.Able to resolve problems of dissatisfied customers and/or employees.Previous experience in banquets or special event planning.Computer skills – Microsoft word and Excel.
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