Food & Beverage Director

Greenwood Village South; Novi (MI); On-site; USD 75,000 - 90,000; Full time

Job summary

Rose Senior Living at Providence Park in Novi, MI is seeking a hospitality-focused Food and Beverage Director. This role provides hands-on management of the Community’s Food and Beverage Department, upholding service quality and cleanliness while aligning with the Community’s mission and Hospitality Promises.

Compensation is $75,000–$90,000 annually based on experience. The director will supervise staff, plan menus to meet dietary requirements, adhere to budgets, and ensure safety and high

Qualifications

• Five years’ experience as executive chef or chef in hotel, restaurant, club, or similar
• Three years’ experience in administration and management of food service systems
• Senior living community experience preferred
• Successful completion of recognized food safety course

Responsibilities

• Develop and maintain an upscale culinary services program to create a positive experience for all customers
• Supervise the Food and Beverage Department; interview, hire, plan, assign, direct work, appraise performance
• Develop and implement menu cycles that meet dietary criteria and local regulations
• Meet or exceed budgetary and financial guidelines
• Hands-on cooking, serving and dishwashing as necessary
• Ensure staff are properly trained, uniformed and capable
• Visit residents to evaluate food service quality and make improvements
• Support a culture whose decisions drive top-line satisfaction and revenue

Education

Associate or Bachelor’s degree in culinary arts

Job description

When you work at Rose Senior Living at Providence Park, you have a front-row seat to the amazing life stories of the wiseste people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life!

Rose Senior Living at Providence Park is recruiting for a hospitality focused Food and Beverage Director to join our team! The Food and Beverage Directorprovides full-scope, hands-on management of the Community’s Food and Beverage Department. Responsible for maintaining a superior level of quality service and cleanliness. This person is a key member of the Community’s management team adhering to policies and procedures and upholding the Community’s mission, philosophy, values and the Company’s vision, principles and Hospitality Promises.

Compensation: $75,000 – $90,000 annually (based experience)

Here are a few of the daily responsibilities:

• Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers.
• Supervise the Food and Beverage Department. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.
• Research, plan, develop, produce, and serve menu cycle programs that are complaint with required nutritional/dietary criteria as required by local regulations and correctly prepares diets provided per policies procedures.
• Meet or exceed established budgetary and financial guidelines.
• Responsible for hands-on, direct cooking, serving and dish washing as necessary.
• Ensure professional, trained, properly uniformed, and talented staff.
• Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service.
• Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line satisfaction and revenue.

Here are a few of the qualifications we need you to have:

• Associate or Bachelor’s degree (in culinary arts program preferred)
• Successful completion of recognized food safety course
• Minimum of five years’ experience as executive chef, chef in a hotel, restaurant, club, or other similar employment
• Minimum of three years’ experience in administration and management of food service systems
• Senior living community experience preferred

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