Senior Living F&B Director: Elevate Dining & Leadership

Coterie Senior Living; New York (NY); Sur place; USD 70 000 - 95 000; Plein temps

Résumé du poste

Atria Senior Living in New York is seeking a seasoned food service leader to oversee dining operations across multiple communities. You will guide menu planning, dining room service, inventory control, and staff development while upholding safety and quality standards for residents.

The role requires managing budgets, coordinating special events, training cooks and servers, and collaborating with culinary leadership to create engaging, resident-centered dining experiences.

Qualifications

• High School Diploma or GED required.
• Culinary degree preferred.
• 5–7 years progressive experience in Food & Beverage operations, preferably in hotel environments.
• 2+ years of food service management experience.
• Serve Safe or equivalent food safety certification.
• Good knowledge of kitchen operations and food safety standards.

Responsabilités

• Plan and coordinate menus and recipes based on resident preferences, budget, and seasonal options.
• Manage food service budgets, analyze monthly expenses, and control costs.
• Hire, train, coach, and evaluate food service staff; enforce company guidelines.
• Develop a strong team environment and ensure staff scheduling aligns with budget.
• Oversee procurement, storage, preparation, and serving of food in compliance with regulations.
• Lead and participate in events, banquets, and special meals for residents.

Connaissances

Staff leadership

Menu planning

Budget management

Food safety & compliance

Customer service

Staff training & development

Time management

Vendor coordination

Problem solving

Formation

GED

Culinary degree preferred

Outils

Microsoft Word

Excel

Description du poste

Atria Senior Living in New York is seeking a seasoned food service leader to oversee dining operations across multiple communities. You will guide menu planning, dining room service, inventory control, and staff development while upholding safety and quality standards for residents.

The role requires managing budgets, coordinating special events, training cooks and servers, and collaborating with culinary leadership to create engaging, resident-centered dining experiences.