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.
• Balance company goals and regulatory agency requirements with individual client objectives to create personalized programs that meet 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 the company’s team approach and commitment.
• Demonstrate strong problem-solving and decision-making skills in a fast-paced, multi-site environment.
• Travel flexibly between communities within the region, developing priority-focused consultation agendas in advance of visits.
• 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.
• Leverage company support teams and systems to meet regional Key Performance Indicators (KPIs).
• Collaborate with department heads, executive chefs, restaurant managers, and other team members to create innovative menus and dining concepts.
• Ensure responsible financial management of assigned communities, including developing annual budgets, monitoring financial reports, and implementing policies to meet budgetary goals.
• Complete all daily, weekly, or monthly reports as outlined in corporate policy and procedures.
• Participate in the sales process, including contract negotiations and leading new opening services for business transitions.
• Collaborate with the marketing team to develop promotional initiatives, special events, and campaigns to drive revenue and enhance resident experiences.
• Coach and support the operations team to effectively manage wages and controllable expenses.
• Provide vision, strategy, and tools to team members to successfully execute community dining programs and exceed resident and client satisfaction.
• Motivate, develop, and manage a diverse team, providing both positive and negative feedback and implementing training programs as needed.
• 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 concerns.
• Plan and direct operations of assigned accounts in support of KPIs.
• Develop common direction and priorities for the team, ensuring clarity of agenda and strategy.
• Develop, recommend, and implement regional policies and procedures to maximize income from existing accounts.
• Support the development and implementation of clinical and patient service programs that meet client needs and regulatory requirements.
• Monitor financial reports to ensure budgetary compliance with regional and corporate goals.
• Develop and motivate management and clinical staff to achieve regional and corporate goals.
• Maintain client satisfaction and account retention through regular interface with existing clients.
• Resolve elevated complaints related to client, patient, customer satisfaction, or employee issues.
• Interface with legal and human resources to address customer and employee-related charges.
• Conduct annual and semi-annual performance evaluations.
• Project and practice consistent ownership attributes, providing high-level customer service at all points of contact.
• Participate in Patient Visitation rounds during each site visit, ensuring compliance with company policies and procedures.
• Train, motivate, and develop management personnel to achieve high morale and efficient use of human resources.

Qualifications

• Bachelor’s degree in business, healthcare, or a related field, or equivalent comparable experience.
• Confirmed ability to manage a team of six or more manager-level team members.
• Minimum of two years’ experience in multi-unit management with a focus on food services.
• Experience with multi-unit foodservice management with a combined managed volume of $3 million or greater.
• 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.

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
• Eligibility for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.