Director of Food and Beverage

• As the department head for our restaurant operations leads a diverse team of culinary and restaurant leaders in their day-to-day functions. Responsible for the overall financial performance and budget achievement of the culinary department including cost of goods, labor, small wares, training, travel, capital projects and other department related expenses.
• Reviews financial performance monthly and supplies commentary about variances to the General Manager and AVP, Restaurant Operations. In conjunction with the Finance Director handles creating the department operating and capital budget annually.
• Drives high levels of satisfaction in all aspects of resident, healthcare, catering and team member dining and beverage experiences.
• Through a business owners’ perspective, identifies revenue generating opportunities and integrates them into the operation whenever possible.
• Is a presence on the restaurant floor and in the kitchens during volume periods of the day. Being visible and accessible to residents and team members during meal service to gauge quality of services provided, engage residents in conversation and to supply leadership to the team.
• Ensures exceptional service standards are developed, trained, and enforced in the front and back of the house.
• Responsible for providing a clean and sanitary environment for our residents and team members. Ensures that all food and physical safety standards are taught, understood, and practiced throughout the operation.
• Partners and collaborates with peer leaders across the community to support departmental goals and needs.
• Drives a culture of continuous improvement and innovation. Constantly measuring quality and efficiency and makes operational adjustments to improve the operation.
• Provides vision and supports projects and change, when necessary, by ensuring goals are clearly defined and communicated to residents and team members, implementation is well planned and documented and the support of other internal departments and/or HQ is requested if necessary to drive success.
• Leads all culinary and restaurant training and development programs. Is a teacher, developer and advocate for our team members career growth and goal achievement. Identifies and supports internal career growth as a priority for the department.
• Plans for and hosts weekly department meetings for all culinary and restaurant leaders to discuss department initiatives, upcoming events, department performance, etc.
• Ensures all regulatory requirements are met or exceeded in all areas of responsibility.
• Is the catering sales lead for the department managing all resident and internal requests for private events, leads the development of special events, holiday celebrations, premium programming events and external marketing events.
• Develops and implements leader and front-line team member staffing guidelines and schedules consistent with Mather policies and practices. Review, approve and process department payroll regularly.
• Studies current industry trends, attends relevant conferences and seeks ways to incorporate these into all sides of the culinary department’s operations.
• Actively takes part and supports Novare Culinary sub-group cohort.
• Establishes, operationalizes, engages team members in, and sustains a Quality Assurance Process Improvement process.

Required:

• Hospitality or Culinary Arts Degree or Professional Certification
• Ability to multi-task in a demanding environment and make independent decisions as needed.
• Effective communication and leadership abilities.
• 10+ years progressive supervisory position in a high-quality, scratch multi-venue kitchen environment.
• Ability to establish and maintain professional and positive relationships between supporting departments, residents, team members and HQ staff.
• Current sanitation certification and any other federal, state, local required certification.
• Computer skills including MS Office, SharePoint, online training platforms, recipe, and inventory control software, scheduling systems, web-based purchasing platforms, sanitation dashboards, point of sale systems, reservation systems, online ordering platforms and e-mail.

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Splendido is a Life Plan Community for those age 55 and better. Thanks to our creative and dedicated team members, we offer residents new possibilities each day—along with resort amenities, numerous options for healthy lifestyles, and a breathtaking location in Oro Valley, Arizona. Splendido includes 293 Terrace and Villa Homes, as well as assisted living, memory care, long-term care, and rehabilitation services, along with multiple restaurants, a fitness center, an art studio, a putting green, and more.

Splendido is located at 13500 Rancho Vistoso Boulevard in Tucson.

Mather is one of two parent organizations of Splendido. Based in Evanston, Illinois, Mather is a unique, non-denominational, not-for-profit organization founded in 1941. Dedicated to developing and implementing Ways to Age Well^SM, we create programs, places, and residences for today’s young-at-heart older adults. Mather has received a national certification as a Great Place to Work^®, and has been selected as a Nation’s Best and Brightest in Wellness Award recipient four years in a row.

Mather is an equal opportunity/affirmative action employer committed to an inclusive workforce. Candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.