The Director of Hospitality is a results-driven, vision-oriented, and operations-focused leader responsible for shaping and perpetuating the core value proposition that defines our organization. This pivotal role enhances the consumer experience, strengthens client relationships, and drives long-term business growth. Combining deep expertise in innovative culinary program delivery with executive-level operational oversight, this leader ensures every culinary experience inspires and delights customers while meeting the highest standards of quality, innovation, and satisfaction.
Key Responsibilities / Daily Operations Management:
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Prepare great food, delight customers, enhance our client’s business while maintaining a relentless focus on hospitality.
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Direct and supervise all aspects of the dining and food service operation including catering, grocery, commissary/retail, and/or pub venues.
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Ensure compliance with company and regulatory standards in areas such as product preparation, delivery, client relations, and hospitality.
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Manage inventory, team performance, and financial accountability.
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Recruit, interview, hire, and develop team members to grow their careers.
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Conduct performance appraisals and take disciplinary action when necessary.
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Foster a positive work environment.
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Control profit and loss by managing cash, inventory, and labor costs.
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Review financial reports and take appropriate actions.
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Participate in hiring and termination decisions.
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Adhere to safety regulations, health codes, and company policies.
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Maintain facility, equipment, and grounds through preventative maintenance.
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Promote safe work behaviors.
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Ensure consistent food quality and 100% customer satisfaction.
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Execute corporate and local marketing programs.
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Maintain fast, accurate service and positive guest relations.
Requirements:
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Expertise: Minimum of 5 years of relevant professional experience in the healthcare industry.
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Culinary Expertise: Proficient in food preparation techniques, flavor combinations, and cooking methods. Knowledge of various cuisines, culinary techniques, and the latest food trends. CIA accreditation preferred.
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Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements.
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Leadership Skills: Strong leadership experience and ability to implement and manage change.
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Time Management: Efficiently manage kitchen operations during peak hours.
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Adaptability: Willingness to adjust to changing circumstances and customer preferences.
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Food Safety Knowledge: Familiarity with health and safety regulations.
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Creativity: Bring fresh ideas to the table.
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Financial: Develop and adhere to financial budgets.
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Communication: Demonstrated effective communication and organizational skills
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Technology: Proficient in culinary software tools or ability to easily learn and deploy
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Certified Dietary Manager (CDM) preferred
