Director of Dining Experience

Seeking a full-time Director of Dining Experience. The Director of Dining Experience will have strong business acumen and strategic thinking skills coupled with a solid understanding of food and beverage operations. Critical thinking skills are equally as necessary as culinary skills to promote credibility among community-level Culinary Service Directors.

This position will think creatively to advance the Culinary Service operations and have the written and verbal skills to influence others to adopt new ideas. This position will also need to balance creativity, innovation, and forward-thinking with oversight of existing operations. S/he will have the ability to identify new opportunities and develop creative solutions to operational challenges. S/he will also need to establish and monitor key metrics that indicate the status of Bethesda Senior Living Community (BSLC) culinary operations across all communities and intervene as appropriate to develop solutions.

Essential Duties/Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Responsible for the Culinary Services department:
• Operational standards
• Strategic planning
• Financial oversite
• Possess an innovative and creative mindset while leading the Culinary Services department.
• Effectively communicate and collaborate with other corporate subject matter expert team members.
• Persuasively present new initiatives in Culinary Services to elevate the resident experience while simultaneously achieving shared BSLC goals.
• Balance labor cost control with elevated experiences for BSLC communities.
• Maintain and enhance vendor relationships to maximize efficiencies in the department.
• Develop and execute an Annual Business Plan that includes new initiatives, systems, and projects to advance the companywide Culinary Service program.
• Work with the Vice President of Sales and Marketing to develop an annual Marketing Plan that includes residential dining-themed events, 'lunch and learns, and enhances outreach opportunities.
• Meet with and train all new Culinary Service Directors, and create programs for line staff training.
• Continue to explore restaurant concepts that can be applied to existing or future properties.
• Have a creative mindset when establishing the vision for the residents dining experiences at BSLC.
• Help meet the Per Resident Day (PRD) goals established by the COO/CEO.
• Critically analyze operational practices and make recommendations to reduce pricing options.
• Examine current menu systems to standardize all BSLC communities for cost control.
• Ensure Culinary Service Directors are trained and maximize BSLC Group Purchasing Network (GPO) usage.
• Research and seek creative solutions to staffing models for BSLC to continue serving the middle-market senior.
  
  

Managerial Breadth/Scope of Job

While there is not a direct reporting relationship between the community level Culinary Service Directors and the Director of Dining Experience, s/he will have the leadership skills to effectively manage those relationships and positively influence the performance of community-level teams. This includes leading, guiding, and inspiring a diverse team of Culinary Service Directors, and their teams, to provide a top-notch level of Culinary Services.

Knowledge/Skills/Abilities

• Must have strong business acumen and a creative mindset when approaching all facets of the Culinary Service Director's responsibilities.
• Is a passionate leader with solid culinary credentials and a proven track record of providing hospitality services in a fiscally sensible manner.
• Is a proven food service industry leader who can effectively establish priorities, manage his or her time and execute on deliverables.
• The candidate must have the ability to travel with frequency to BSLC communities as necessary.
• Has a verifiable track record of successfully leading and growing a dynamic food and beverage program, including controlling costs and meeting or exceeding planned and budgeted bottom-line goals and objectives.
• Is a "relationship" person who successfully finds solutions with all sides in mind while achieving established goals and objectives.
• Has a thorough knowledge of multi-dimensional dining services, training, and service standards and processes.
• Has a positive attitude and is professional with a high degree of integrity, a strong work ethic, and can handle challenges with professionalism.
• Is resilient and can persuasively make their case for initiatives important to their vision for Culinary Services.
• Exhibits a continuous desire to improve him/herself and a track record of developing robust and upwardly successful Culinary Service Directors.
• Is a confident, proactive team builder who has a history of attracting, developing, and retaining high-performing staff.
• Has an intuitive style resulting in a sincere and engaging presence with residents, guests, and staff.
• Has a fundamental understanding of what constitutes a hospitality experience for the middle-market senior and the proven ability to execute to that level.
• Familiarity with the regulatory requirements associated with providing food services.
• Proven leadership qualities with demonstrated ability to direct, coordinate and manage all staffing challenges with Culinary Service operations.
• Ability to compile, analyze and produce data from a variety of sources and to apply reason, logic, and advanced problem-solving skills to resolve complex issues.
• Must have strong computer skills, including extensive use of Microsoft Office programs.
• Must possess the financial acumen to understand community financials, assist in managing culinary budgets, including staffing patterns.
• An overriding sense of teamwork that incorporates the training and inclusion of Health Services staff in the front of the house and resident serving duties.
• Comfortable speaking in front of a wide variety of groups and leading interdepartmental teams to participate in the success of the Culinary Service department.
• Must maintain a current drivers license and comply with all requirements of Bethesdas Auto Policy.
  
  

Education/Experience

Education:

• ServSafe Food Service Manager Certification required.
• Associate's Degree in Food Service Management or formal Culinary training a plus.
• Certified Dietary Manager Certification a plus.
  
  

Experience

• Five-plus years of progressive foodservice operation management experience.
• Multi-site experience a plus.
• Experience with menu development, including the creation of recipes and order guides.
• Previous experience creating and managing a budget.
• Proficiency in food handling, preparation, cooking, service and operation of kitchen equipment.
  
  

Working Environment/Physical Requirements

Position requires some overnight air and automobile travel (more than 50%).

Applications accepted on an ongoing basis until the position is filled.