Regional F&B Director | Travel 75% | Elevate Dining

Spectrum Retirement Communities, LLC; Illinois; On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k)

Paid time off

Holiday pay

Employee discounts

Training & development

Job summary

Spectrum Retirement Communities seeks a Regional Director of Food and Beverage to align front and back‑of‑house operations across assigned communities. You will coach directors, audit programs, and drive resident satisfaction through service quality and safe, compliant kitchen operations. Travel is required up to 75%.

This role requires a bachelor’s degree in Culinary/Hospitality and at least five years of supervisory kitchen leadership, with a focus on training and performance improvement.

Qualifications

• Bachelor’s degree or diploma in Culinary, Hospitality Management or related field.
• 5 years supervisory experience in kitchen operations (front and back of the house).
• Strong knowledge of F&B products, handling, and standards.
• Ability to train staff and coach directors; independent problem-solving.

Responsibilities

• Ensure compliance with Spectrum’s Food and Beverage standards for front of house, back of house and KPIs.
• Coach and train new Food and Beverage Directors to Spectrum standards and expectations.
• Audit programs across assigned communities; provide written feedback and follow-up actions with timelines.
• Drive resident satisfaction through excellent service and high food quality.
• Be on-site in assigned communities at least three days per week as agreed with VP of Food and Beverage.

Skills

Leadership

Conflict management

Time management

Organizational skills

Staff coaching

Education

Bachelor’s degree or diploma in Culinary, Hospitality Management or related field

Job description

Spectrum Retirement Communities seeks a Regional Director of Food and Beverage to align front and back‑of‑house operations across assigned communities. You will coach directors, audit programs, and drive resident satisfaction through service quality and safe, compliant kitchen operations. Travel is required up to 75%.

This role requires a bachelor’s degree in Culinary/Hospitality and at least five years of supervisory kitchen leadership, with a focus on training and performance improvement.