- Support campus leadership with establishing and upholding high standards of hospitality that reflect a culture of warmth, dignity, and personalized service.
- Champion a resident-centered dining philosophy that prioritizes choice, quality, and meaningful experiences.
- Develop and monitor service standards, ensuring consistency across all communities.
- Lead initiatives that enhance satisfaction, engagement, and overall dining experience.
- Operational Leadership
- Provide system-level consultation, support, and accountability to Dining Services Directors and Executive Chefs across all communities.
- Standardize processes, menus, and service models where appropriate while allowing for local customization.
- Conduct regular site visits, audits, and performance reviews to ensure operational excellence.
- Participate in interviews and lead training and onboarding for Dining Directors and Executive Chef hires.
- Mentor and develop dining leaders, building a strong leadership pipeline.
Regulatory Compliance & Risk Management
- Ensure full compliance with all federal, state, and local regulations, including health department standards, food safety, and sanitation protocols.
- Maintain readiness for inspections and surveys; lead corrective action planning as needed.
- Develop and enforce policies and procedures aligned with regulatory requirements and organizational standards.
- Promote a culture of safety and accountability across all dining operations.
Financial Management
- Oversee budgeting, forecasting, and financial performance of dining services across all communities.
- Analyze financial reports to identify trends, opportunities, and risks.
- Drive cost control initiatives without compromising quality or resident satisfaction.
- Optimize labor management, purchasing, and vendor relationships to improve efficiency and margins.
Industry Best Practices & Innovation
- Stay current with trends in senior living dining, culinary innovation, nutrition, and hospitality.
- Introduce and implement best practices that elevate quality, efficiency, and experience.
- Lead system-wide initiatives such as menu development, wellness-focused dining, and sustainability efforts.
- Evaluate and implement technology solutions that enhance operations and reporting.
System-Level Support & Collaboration
- Serve as a key strategic partner to executive leadership, operations, and clinical teams.
- Support new community openings, renovations, and dining program transitions.
- Collaborate with marketing and sales teams to position dining services as a differentiator.
Work Environment & Travel
- Frequent travel to community locations required (up to 50–70%).
- Combination of office, kitchen, and on-site community environments.