Senior Living General Manager | Culinary & Ops Leader

NEXDINE Hospitality; Sarasota (FL); On-site; USD 82,000 - 118,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

Paid Time Off

Employee Assistance Program (EAP)

Career Growth Opportunities

Employee Perks and Rewards

Job summary

NEXDINE Hospitality is seeking a General Manager/CDM in Sarasota, FL to lead the Senior Living unit, drive financial and operational performance, and ensure client satisfaction. This role requires Senior Living experience and strong leadership across culinary, operations, and people management.

You will oversee menu development, cost controls, procurement, staff development, and vendor relations while maintaining safety and high service standards.

Qualifications

• Senior Living experience required.
• Bachelor's degree in Hospitality Management or culinary certification.
• ServSafe, Choke Safety, Allergen Awareness (MA) certifications.
• 5–7 years in a Senior Living GM role and leadership experience.

Responsibilities

• Direct and supervise the Chef Manager and hourly staff in menu writing, cost control, food production, and presentation.
• Oversee catering operations and assist the catering team as needed.
• Manage vendor and client relationships and oversee supplies and equipment.
• Lead payroll processing, budgeting, and financial reporting; ensure safety and sanitation standards.

Skills

Leadership

Team Building

Customer Service

Food Service Operations

Vendor Relations

Problem Solving

Recruitment

Communication

Education

Bachelor's degree in Hospitality Management

Culinary certificate

Tools

POS Systems

Microsoft Office

Budgeting software

Job description

NEXDINE Hospitality is seeking a General Manager/CDM in Sarasota, FL to lead the Senior Living unit, drive financial and operational performance, and ensure client satisfaction. This role requires Senior Living experience and strong leadership across culinary, operations, and people management.

You will oversee menu development, cost controls, procurement, staff development, and vendor relations while maintaining safety and high service standards.