POSITION SUMMARY
The Regional Director of Food + Beverage (RDFB) is an integral member of the management and culinary services team, contributing leadership and expertise to promote an environment of optimal living for residents. The RDFB is responsible for providing support services to all Culinary team members in the Aegis communities in the assigned region, utilizing systems, policies, and procedures of Aegis Living. They will work closely with the VP, Culinary Services and Vice Presidents of Operations to ensure alignment of Áegis culinary and dining expectations.

The Regional Director of Food + Beverage is responsible for the following:

• Promotes the achievement of Aegis Living hospitality goals in all communities by ensuring consistent company-wide dining experiences, fostering a positive work environment and motivating the servers, dining room managers, and front of house experience for residents.
• Evaluation and implementation of steps of service, plating and service standards, as well as regulatory systems as appropriate.
• Participates in Aegis Living sponsored workshops and meetings to provide and teach best in class procedures for exceeding customer expectations within the dining environment.
• Assist in the recruitment of and interviewing candidates for the communities’ front-of-house positions by providing input to the General Manager – identifying individuals who are guest-oriented and service-minded.
• Organize orientation schedule for each new Culinary Services Director (CSD) and provide updated Aegis orientation materials for guidance.
• Facilitate and guide orientation and training for Dining Room Managers and servers and culinary team members establishing standards of service within the Dining Room and culinary spaces – including standardized place settings, steps of service, service recovery processes, and more.
• Evaluate data to find ways to improve the residents’ culinary and dining experience by changing practices, adopting industry trends, facilitating professional development, or enhancing customer service skills.
• Monitor menu performance and update offerings based on trends and community feedback. Partner with other leaders to inform change and drive menu offerings that delight our customers.
• Ensure exceptional service quality and hospitality in all dining areas. Address resident feedback promptly and innovate to create memorable dining experiences. Monitors consistency and experience – setting front-of-house standards.
• Provides administrative support and ownership to systems and tools that enhance Culinary Services and operations – including, but not limited to, point of sale, procurement systems, vendor ordering platforms.
• Identify potential issues and assist in the implementation of necessary policies, procedures, and systems to correct areas in need of improvement.
• Identifies individual community non-compliance issues and/or areas of concern related to regulatory issues; provision of services; and Aegis Living systems implementation. Assures the establishment of action plans and makes specific recommendations in collaboration with the recommendations by the VP, Culinary Services to assure compliance; participates in implementation as appropriate.
• Provides timely verbal and/or written reports to the VP Culinary Services, and/or VPOs on community compliance issues related to performance and hospitality standards, making recommendations for corrections.
• Builds partnerships in a professional, approachable, and respectful manner with residents, families, referrals, and ancillary vendors to lead the direction of culinary services, promoting resident independence, self-care, and nourishment.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

• Minimum of 5 years’ experience in food and beverage or hospitality leadership roles.
• Bachelor’s Degree in Hospitality Management, Restaurant Management, Business/Administration, or similar is preferred.
• Experience building and leading effective food and beverage teams including hiring, training, and development.
• Proven track record in achieving high guest satisfaction; strong understanding of food and beverage trends and industry best practices.
• Demonstrated organization and administrative skills in Microsoft Office suite and other software application, including proficiency in management software and point of sale (POS) systems. Skill in preparing written materials such as correspondence and reports to meet purpose and audience.
• Proven aptitude for cross-functional collaboration ensuring successful outcomes for all parties.
• Skills in dealing with complex problems, issues, and opportunities in which (1) many problems exist simultaneously; (2) these problems all compete for immediate attention; and (3) the issues are inter-related.
• Must meet all health requirements, including acceptable results on TB screen and state requirements on criminal background check. Must be a minimum age of 18 years old.
• Current and valid state approved Food Handler’s card and ServSafe Manager Certification.