Corporate Director of Food & Beverage

About the Role

The Corporate Director of Food + Beverage is an integral member of the management and culinary services team, contributing leadership and expertise to promote an environment of optimal living for residents. This role provides support services to all food and beverage team members across Aegis communities in Washington, California, and Nevada, ensuring alignment with Aegis Living’s culinary and dining expectations in collaboration with the VP, Culinary Services + Procurement and Vice Presidents of Operations.

Responsibilities

• Promote the achievement of Aegis Living hospitality goals by ensuring consistent company-wide dining experiences, fostering a positive work environment, and motivating front-of-house teams.
• Evaluate, train, and implement steps of service, plating and service standards, and regulatory systems.
• Participate in Aegis Living-sponsored workshops and meetings to teach best-in-class procedures for exceeding customer expectations in dining.
• Assist in recruiting and interviewing candidates for front-of-house positions, identifying guest-oriented and service-minded individuals.
• Organize orientation schedules for new Culinary Services Directors (CSDs) and provide updated Aegis orientation materials.
• Facilitate and guide training for Dining Room Managers, servers, and culinary team members, establishing service standards, including place settings, steps of service, and service recovery processes.
• Evaluate data to improve residents’ culinary and dining experiences by adopting industry trends, enhancing customer service, or facilitating professional development.
• Monitor menu performance and update offerings based on trends and community feedback.
• Partner with leadership to drive menu changes that delight residents.
• Ensure exceptional service quality and hospitality in all dining areas, addressing resident feedback promptly to create memorable experiences.
• Set and monitor front-of-house standards for consistency and experience.
• Provide administrative support and ownership of systems and tools that enhance Culinary Services and operations, including point-of-sale, procurement systems, and vendor platforms.
• Identify potential issues and assist in implementing policies, procedures, and systems to address areas needing improvement.
• Identify community non-compliance issues related to regulatory concerns, service provision, or Aegis Living systems implementation.
• Develop action plans and recommendations in collaboration with the VP, Culinary Services + Procurement to ensure compliance and participate in implementation as needed.
• Provide timely verbal and written reports to leadership on community compliance issues, hospitality standards, and recommendations for corrections.
• Collaborate with Life Enrichment to activate spaces and build partnerships with residents, families, referrals, and vendors to promote resident independence, self-care, and nourishment.

Requirements

• Minimum of 5 years’ experience in food and beverage or hospitality leadership roles.
• Bachelor’s Degree in Hospitality Management, Restaurant Management, Business/Administration, or similar (preferred).
• Experience building and leading effective food and beverage teams, including hiring, training, and development.
• Proven track record in achieving high guest satisfaction and a strong understanding of food and beverage trends and industry best practices.
• Demonstrated organization and administrative skills in Microsoft Office suite and other software applications, including proficiency in management software and point-of-sale (POS) systems.
• Skill in preparing written materials such as correspondence and reports tailored to purpose and audience.
• Proven aptitude for cross-functional collaboration to ensure successful outcomes.
• Ability to manage complex, inter-related problems and issues requiring immediate attention.
• Must meet all health requirements, including acceptable results on TB screen and state-mandated criminal background check.
• Must be at least 18 years old.
• Current and valid state-approved Food Handler’s card and ServSafe Manager Certification.

Pay

Annual salary range: $140,000 – $150,000 USD.