Job Title

Responsible for the overall management of the Food and Dining Room Services, including cost containment, benchmarking, vendor selection and special events. Communicating recommendations, Dietary Regulations of the New York State Department of Health, local regulations and Bristal policies to the Community Executive Directors.DUTIES AND RESPONSIBILITIES:Conduct periodic property visits, (announced and unannounced )to maintain standards set by The Company and the government Regulations including:Cleanliness and sanitationBudgeted hours (scheduling)Purchasing (quality vs budget)Menu contentFood preparation and presentationResident satisfaction (touch tables)Dress and appearanceCalendar of Events requirementsMonthly In-ServiceExecutive DinnerAction StationsTheme EventsResident SurveyMarketing EventsResident BirthdayDiscuss the out come of periodic visits with the Executive Director and the local Food Service Director.Participate in the hiring process of the Community Food Service Directors. Ensure the applicant is available to interview with the Management Panel and assist the applicants with their needs for preparing demonstration meal.Perform orientation and training for Food Service Directors.Create purchasing programs and negotiate for best pricing and serviceCreate market basket based on high use and costly itemsCompare bidsTest service and fill rate at single unit prior to roll-outNegotiate and track additional manufacture rebates and vendor incentiveSupport communities during staffing challenges.Develop Food Service Programs and train and assist Food Service Directors with the implementation process:Executive DinnerEmployee of the Month LuncheonFamily FavoritesAction StationsCreate the budget for equipment and small wares on new construction including specifications and bid workPlan on and off premise marketing and special eventsCreate cycle menus in compliance with the regulations and in line with the budgeted food costs.Create and Maintain Food Service Policies and ProceduresQUALIFICATIONSMust have a degree in Food Service Administration or Institutional Management.High School graduation is required; a college degree is preferred.The Food Service Sanitation course must have been completed.Minimum of four (4) year experience as Food Service Director is required with a minimum of two (2) years institutional, assisted living or hospital.