Director of Hospitality

Restaura; Richmond (VA); On-site; USD 120,000 - 180,000; Full time

Job summary

Restaura seeks a Director of Hospitality to lead all dining and food service operations across healthcare settings. You will drive culinary excellence, ensure safety standards, and align with client needs while managing budgets and staff development.

Ideal candidates bring 5+ years in healthcare foodservice, strong leadership, and proficiency with culinary software. CIA accreditation is preferred, with a focus on quality, innovation, and guest satisfaction.

Qualifications

• Minimum of 5 years in healthcare foodservice.
• Proficiency in culinary techniques and cuisines.
• Knowledge of regulations and safety standards.
• Strong leadership and change management.
• Able to manage budgets and P&L.
• Effective communicator and team builder.
• Willingness to learn culinary software.
• CDM preferred.

Responsibilities

• Direct and supervise dining and food service operation including catering, retail, and pub venues.
• Ensure compliance with company and regulatory standards in areas such as product preparation, delivery, client relations, and hospitality.
• Manage inventory, team performance, and financial accountability.
• Recruit, interview, hire, and develop team members to grow their careers.
• Conduct performance appraisals and take disciplinary actions when necessary.
• Foster a positive work environment.
• Control profit and loss by managing cash, inventory, and labor costs.
• Review financial reports and take appropriate actions.
• Adhere to safety regulations, health codes, and company policies.
• Maintain facility, equipment, and grounds through preventative maintenance.
• Promote safe work behaviors.
• Ensure consistent food quality and 100% customer satisfaction.
• Execute corporate and local marketing programs.
• Maintain fast, accurate service and positive guest relations.

Skills

Culinary expertise

Leadership

Operations management

Food safety

Customer relations

Budgeting

Team management

Regulatory compliance

Communication

Technology literacy

CIA accreditation

CDM preferred

Education

CIA accreditation preferred

Tools

Culinary software

Job description

The Director of Hospitality is a results-driven, vision-oriented, and operations-focused leader responsible for shaping and perpetuating the core value proposition that defines our organization. This pivotal role enhances the consumer experience, strengthens client relationships, and drives long-term business growth. Combining deep expertise in innovative culinary program delivery with executive-level operational oversight, this leader ensures every culinary experience inspires and delights customers while meeting the highest standards of quality, innovation, and satisfaction.

Key Responsibilities / Daily Operations Management:

• Prepare great food, delight customers, enhance our client’s business while maintaining a relentless focus on hospitality.
• Direct and supervise all aspects of the dining and food service operation including catering, grocery, commissary/retail, and/or pub venues.
• Ensure compliance with company and regulatory standards in areas such as product preparation, delivery, client relations, and hospitality.
• Manage inventory, team performance, and financial accountability.
• Recruit, interview, hire, and develop team members to grow their careers.
• Conduct performance appraisals and take disciplinary action when necessary.
• Foster a positive work environment.
• Control profit and loss by managing cash, inventory, and labor costs.
• Review financial reports and take appropriate actions.
• Participate in hiring and termination decisions.
• Adhere to safety regulations, health codes, and company policies.
• Maintain facility, equipment, and grounds through preventative maintenance.
• Promote safe work behaviors.
• Ensure consistent food quality and 100% customer satisfaction.
• Execute corporate and local marketing programs.
• Maintain fast, accurate service and positive guest relations.

Requirements:

• Expertise: Minimum of 5 years of relevant professional experience in a healthcare setting.
• Culinary Expertise: Proficient in food preparation techniques, flavor combinations, and cooking methods. Knowledge of various cuisines, culinary techniques, and the latest food trends. CIA accreditation preferred.
• Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements.
• Leadership Skills: Strong leadership experience and ability to implement and manage change.
• Time Management: Efficiently manage kitchen operations during peak hours.
• Adaptability: Willingness to adjust to changing circumstances and customer preferences.
• Food Safety Knowledge: Familiarity with health and safety regulations.
• Creativity: Bring fresh ideas to the table.
• Financial: Develop and adhere to financial budgets.
• Communication: Demonstrated effective communication and organizational skills
• Technology: Proficient in culinary software tools or ability to easily learn and deploy
• Certified Dietary Manager (CDM) preferred