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

• Plan and direct the operation of assigned accounts in support of Key Performance Indicators.
• Develop common direction for the team, setting priorities and making team agenda and strategy clear to all team members.
• Develop, recommend, and implement policies and procedures to ensure maximum income from existing accounts.
• Support the development and implementation of clinical and patient service programs that meet client needs, regulatory agency requirements, and client, patient, and customer satisfaction.
• Participate in the sales process for the acquisition of new business and assist with contract negotiations and new opening services.
• Monitor financial reports to ensure budgetary compliance with regional and corporate goals; develop annual budgets and implement policies to deliver financial results.
• Develop and motivate an effective management and clinical staff to achieve regional and corporate goals.
• Interface with existing clients to maintain client satisfaction and account retention; resolve elevated complaints related to client, patient, customer satisfaction, or employees.
• 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 the company’s team approach and 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.
• Collaborate with department heads, executive chefs, restaurant managers, and other team members to create innovative menus and dining concepts that exceed guest expectations.
• Ensure timely completion of all daily, weekly, or monthly reports as outlined in corporate policy and procedures.
• Collaborate with the marketing team to develop and implement promotional initiatives, special events, and marketing campaigns to drive revenue and enhance resident experiences.
• Coach and support the operations team to effectively manage wages and controllable expenses.
• Provide both positive and negative feedback to staff, identifying areas for improvement and implementing training programs through onsite meetings, virtual meetings, telephone calls, and one-on-one coaching.
• Recruit, train, mentor, and motivate a high-performing team of food and beverage professionals, fostering a culture of excellence and teamwork.
• Utilize an “open door policy” to solicit employee feedback and address team member problems or concerns.
• Conduct appropriate annual and semi-annual performance evaluations.
• Participate in Patient Visitation rounds with the account management team 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.
• Project and practice consistent ownership attributes, providing a high level of customer service at all points of contact.
• Flexibility to travel between communities within the region; develop priority-focused consultation agendas in advance of visits and ensure community staff have ample scheduling opportunities.

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.
• 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