Corporate Director of Food & Beverage

Responsibilities

• Provides support and assistance in addressing community-specific issues pertaining to quality, training and cost containment within F&B Operations.
• Collaborates with Culinary and Dining Services teams to ensure food and service quality standards are met and maintained.
• Provides guidance and support in implementing training programs for F&B staff to improve skills and efficiency.
• Helps identify and address cost-related concerns, ensuring adherence to budgetary guidelines.
• Engages with all communities through regular communication to stay informed about daily operations, identify emerging needs, and provide timely support and guidance as required.
• Develops and implements systems and procedures to effectively manage and control Food & Beverage labor and operational costs.
• Assists in recruiting, evaluating, and training of all F&B leadership positions.
• Manages the utilization and ensures the standardization of Point-of-Sale (POS) and reservation equipment to ensure its effectiveness and efficiency.
• Suggests recommendations for improvement when needed.
• Collaborates with Executive Chefs to review all community menus, ensuring they meet resident satisfaction, budgetary requirements and standards for variety, quality, and nutrition.
• Directs the community Food & Beverage teams in developing, maintaining, and upholding kitchen service productivity standards, including leveraging Group Purchasing Organizations (GPOs) to ensure compliance with purchasing standards.
• Pairs with Care Center leadership to advise and develop action plans to meet the criteria of all Critical Element Pathways for Kitchen/Sanitation.
• Performs Quality Operations Reviews in all AL, MS, and SNF operations.
• Serves as interim support for Food & Beverage leadership during periods of vacancies, ensuring operational continuity, maintaining service standards, and addressing immediate management needs to support team performance and guest satisfaction.

Qualifications

• Extensive background in Food and Beverage operations, with expertise in various food preparation techniques, equipment, and production methods.
• Knowledgeable in Care Center operations, including regulations, nutrition, sanitation, and menu planning.
• Knowledgeable of reservations systems, point of sale (POS) systems, table management systems, catering sales and service systems.
• Knowledgeable of purchasing systems, table-top selection, uniform selection and specification(s), linen procurement and proper handling.
• Able to develop and or work with an Executive Chef on menus which meet resident satisfaction and budgetary requirements in both independent living and health care.
• Understands health, sanitation, nutrition and wellness through food for independent living and health care.
• Has knowledge and understanding of the aging process.
• Strong managerial and leadership skills including the ability to think and act strategically.
• Strong oral and written communication and platform speaking skills, including the ability to train effectively.
• Enthusiastic, resourceful, and organized.
• Computer skills including proficiency in spreadsheet analysis and MS Office.
• Strong analytical skills.
• Ability to travel up to 30%.

This is a fully onsite position based at Vi's Chicago corporate office, located at **233 S. Wacker Drive, Suite 8400**. The role requires working in the office **five days per week.**

Benefits

A summary of our employee Benefits may be found by clicking here.

Pay Range

USD $139,619.15 - USD $181,502.18 /Yr.