Regional Director Of Operations - Northern New England

Pay Grade: 17 | Reports To: RVP

About the Role

As the Regional Director of Operations, you will be responsible for the overall operation, growth, and profitability of the Northern New England region. You will provide vision and strategic leadership to drive resident and client satisfaction through the delivery of best-in-class dining and hospitality experiences. In this hands-on leadership role, you must have the ability to travel to regional communities to provide ongoing training and support to unit food and beverage leadership teams, quality assurance, and to identify areas of opportunity.

This role requires a strong background in food and beverage management, exceptional financial management skills, building and leading diverse teams, and a passion for delivering outstanding resident experiences.

Responsibilities

• Provide overall operation, growth, and profitability leadership for the region.
• Plan and direct operations of assigned accounts to support Key Performance Indicators.
• Develop common direction, priorities, and strategy for the team.
• Balance company goals and regulatory agency requirements with individual client objectives to create personalized programs meeting resident needs.
• Conduct quarterly business reviews with clients to ensure community objectives are met, communicate industry trends, and gather critical feedback.
• Actively participate in food service-related committees and special events within assigned communities to demonstrate company commitment.
• Drive guest satisfaction by maintaining product and service quality standards through periodic property inspections, training programs, and corrective actions.
• Review resident surveys for service concerns and collaborate with Executive Directors and the Director of Dining Services to address and resolve issues.
• Develop and implement policies and procedures to ensure maximum income from existing accounts.
• Support the development and implementation of clinical and patient service programs meeting client needs and regulatory requirements.
• Participate in the sales process for new business acquisition and assist with contract negotiations and new opening services.
• Monitor financial reports to ensure budgetary compliance with regional and corporate goals.
• Develop and motivate an effective management and clinical staff to achieve regional and corporate goals.
• Interface with existing clients to maintain satisfaction and account retention.
• Resolve elevated client, patient, customer, or employee-related complaints.
• Conduct annual and semi-annual performance evaluations.
• Complete all daily, weekly, or monthly reports as outlined in corporate policy and procedures on a timely basis.
• Participate in Patient Visitation rounds during each site visit, ensuring company policies and procedures are followed.
• Train, motivate, and develop management personnel to achieve high morale and efficient use of human resources.
• Collaborate with department heads, executive chefs, restaurant managers, and other team members to create innovative menus and dining concepts exceeding guest expectations.
• Collaborate with the marketing team to develop and implement promotional initiatives, special events, and marketing campaigns to drive revenue.
• Coach and support operations team to effectively manage wages and controllable expenses.
• Utilize an "open door policy" to solicit employee feedback and address team member problems or concerns.
• Recruit, train, mentor, and motivate a high-performing team of food and beverage professionals, fostering a culture of excellence and teamwork.

Requirements

• Bachelor’s degree in business, healthcare, or related field, or equivalent comparable experience.
• Minimum of two years’ experience in multi-unit management with a focus on food services.
• Proven ability to manage a team of six or more manager-level team members.
• Strong track record of driving customer satisfaction.
• Proven ability to work effectively in an unstructured, fast-paced, and P&L-driven environment.
• Demonstrated ability to mentor and develop team members.
• Excellent written and verbal communication skills.
• Flexibility to travel between communities within the region.
• Experience with multi-unit foodservice management with a combined managed volume of $3 million or greater.

Pay

Salary: $130,000 - $140,000

Other Forms of Compensation: 35% Bonus Eligible

Benefits

• Medical, Dental, and Vision Insurance
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Flexible Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave