Senior Living F&B Director: Upscale Culinary Leader

Greenwood Village South; Novi (MI); Sur place; USD 75 000 - 90 000; Plein temps

Résumé du poste

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

Responsabilités

• 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

Formation

Associate or Bachelor’s degree in culinary arts

Description du poste

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