Food & Beverage Director

Hcshiring; Fishersville (VA); On-site; USD 70,000 - 110,000; Full time

Job summary

The Food & Beverage Director leads daily culinary services operations across community dining, ensuring high‑quality meals, safety compliance, and cost controls.

Responsibilities include menu planning, staff supervision, sanitation inspections, vendor relations, reporting, and supporting community events. The role requires culinary degree, Serve Safe certification, 3–5 years in food production/management, and strong leadership and communication skills.

Qualifications

• Strong organizational, oral, and written communication skills.
• Self-motivated and able to work with minimal supervision.
• Customer service orientation and team player attitude.
• Basic knowledge of Microsoft Office applications (Word, PowerPoint, Excel, Outlook).

Responsibilities

• Responsible for the overall financial and operational functions related to dining room service and culinary operations.
• Creates and plans weekly menus for IL Communities; follows Dietitian-approved menus for AL and MC communities.
• Ensures compliance with sanitation regulations at federal, state, and local levels.
• Maintains cleanliness and sanitation of all work areas.
• Conducts routine safety and sanitation inspections and communicates action items to leadership.
• Develops and maintains food service quality and standards.
• Plans, develops, organizes, and directs operations in food and beverage services.
• Recruits, orients, trains, and evaluates culinary staff.
• Performs other duties as needed.

Skills

Organizational skills

Oral communication

Written communication

Self-motivation

Team player

Customer service

Physical stamina

Microsoft Office

Education

Degree in Culinary Arts

Tools

Microsoft Office

Job description

Purpose:

The Food & BeverageDirector has overall responsibility for the daily operations of the culinaryservices department. This position is responsible for performing all duties in aprofessional manner at all times and in compliance with established Communitypolicies & procedures. The Food & Beverage Director ensures thatResidents are provided a high-quality culinary experience and that the kitchenservices areas are adequately staffed and that the highest quality standardsare met. The Food & Beverage Director prepares and services meals in a safeand appetizing manner that is in compliance with dietary standards andCommunity food-related policies & procedures. The Food & BeverageDirector may also be called upon to create, price, and execute menus forCommunity and private Resident events.

Responsibilities:

• Responsible for the overall financial and operational functions relatedto dining room service and culinary operations.
• Creates and plans weekly menus for the IL Communities. Follows Dietitianapproved menus for AL and MC communities.
• Ensures compliance with federal, state, and local sanitationregulations.
• Maintains cleanliness and sanitation of all work areas.
• Conducts routine safety and sanitation inspections utilizing the self-inspectiondocument of dining room, food storage areas, chemical storage areas, and foodreceiving area. Communicates “action items” to VP Food and Beverage, PlantOperations Director and Executive Director.
• Demonstrates attention to detail with regard to food quality,presentation, and dining room environmental standards.
• Develops and maintains food service quality, objectives, and standards.
• Develops and maintains a good working relationship with Communityadministrative team members, as well as networking with other communities toassure that the services offered can be properly maintained to meet the needsof the Residents.
• Prepares all monthly food service reports.
• Maintains food and supply expenses to budget or forecast.
• Places orders for food and supplies through authorized vendors.
• Completes physical food and supply inventories prior to placing orders.
• Plans, develops, organizes, implements, evaluates, and directs theoperations in food and beverage services.
• Makes written and oral reports/recommendations to the Executive Directorconcerning the operations of the food service department in the Community.
• Maintains daily log of freezer, refrigeration, dishwasher, 3 compartmentsink and hot and cold food holding temperatures.
• Assures that the Community kitchen is maintained in a clean and safemanner, ensuring that high-quality food service safety and sanitation standardsare met.
• Supports the Community sales efforts with catering agendas for marketingevents and is responsible to provide catering services for Community-wideprograms and authorized private Resident affairs, etc. Utilizing the communityevent form to ensure proper communication regarding all events.
• Followsall emergency procedures.
• Understandsall safety policies and procedures.
• Ensure thatthere is always a 72-hour emergency food and drinking water supply anddisposable supply per regulations.
• Exhibitsa sincere enthusiasm for working with the Community’s senior population.
• Iscreative, energetic, patient, flexible, encouraging, and team oriented.
• Displayspatience, tact, enthusiasm, and a cheerful disposition with team membersand residents.
• Promotesthe AgeWell Solvere Living Managed Community in a positive manner andeffectively communicates Community values to residents, visitors, and teammembers.
• Maintain confidentiality of all pertinentresident care information to ensure resident rights are protected.
• Managesdepartmental staffing and labor costs, including overtime.
• Recruits,orientates, trains and evaluates all culinary services staff.
• Assuresdining room services provider is performing contract-specificresponsibilities.
• Responsiblefor overseeing culinary services calendar with regard to holidays andrequested special events.
• Performs other duties as deemed necessary and appropriate.

Qualifications:

• Degreein Culinary Arts preferred.
• 3to 5 years’ previous experience in food production/management.
• Musthave a Serve Safe certification or become certified within 90 days of hiredate.
• Musthave basic knowledge of food preparation procedures, proper dining roomservice etiquette, as well as related Health Department regulations andguidelines pertaining to food service operations.
• Basicknowledge of Microsoft Office (Word, PowerPoint, Excel, and Outlook), aswell as familiarity with the Internet and its search tools.
• Strongorganizational, oral, and written communication skills.
• Self-motivated and ability to work with minimalsupervision.
• Results oriented.
• Customer service orientation.
• A proven team player.
• Physicallyable to bend and reach.
• Physicallyable to push and pull and lift up to 40-50 pounds as needed.
• Physicallyable to stand for extended periods of time.
• Abilityto work in a hot/humid environment for extended periods of time.
• Candetermine food quality and palatability through taste and smell.