RESTAURANT OPERATIONS DIRECTOR

• The Residence at Ferry Park LCB Senior Living
• 3.0 Rocky Hill, CT Job Details $75,000
• $80,000 a year 21 hours ago Qualifications Menu design Customer communication Table setting Customer relationship building Organizing community events Sales Safety regulations Employee relationship building Food sanitation practices Decision making Kitchen staff training Desktop applications Promotional community events Interviewing Managing kitchen staff Productivity software Staffing management Technical Proficiency Food preparation equipment operation Stakeholder relationship building

Full Job Description SUNMARY:

The Director of Restaurant Operations is responsible for the day-to-day operations and staffing for the kitchen and various dinning 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

The essential duties and responsibilities described below are representative of those an associate encounter while performing the basic functions of this position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. 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 LCBs corporate objectives. Regularly communicate performance with 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 access 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. Is active in local community activities. Establishes networks and resources for resident referrals. Able to work in various positions at community and willing to fill in as needed. Builds a high performing team and keeps morale high. Meets P&L commitments. Maintains safe working and living environment. Ensures 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.

LCBs Non-Discrimination Policy:

LCB, including its managed care communities, is an Equal Opportunity Employer. Recruitment and employment opportunities at LCB are based upon one's qualifications and capabilities to perform the essential functions of a particular job with or without reasonable accommodation. All employment opportunities are provided without regard to race, religion, sex (including sexual orientation and transgender status), pregnancy, childbirth or related medical conditions, national origin, age, veteran status, disability, or genetic information or any other characteristic protected by federal, state or local law. This policy to provide equal opportunity encompasses all phases of employment, including recruitment, hiring, selection, job assignment, promotions, transfers, compensation, discipline, termination, layoff, access to benefits and training, and all other conditions and privileges of employment.

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 on-going 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 housework 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 keep 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 food service management preferred.

Certificates/Licenses:

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