Job Overview
The Food Service Director plays a pivotal role in driving operational excellence and customer satisfaction. As a leader, you will foster a culture of success by coaching others to achieve their best and delivering exceptional customer service.
Key Responsibilities:
* Ensure client satisfaction is met, supporting the organization's mission to enhance quality of life.
* Develop innovative dining and food promotions to create a fun atmosphere for customers.
* Ensure the dietary department maintains high standards of quality and accuracy.
* Make strategic hiring decisions to place team members in positions that align with their skills.
* Reduce turnover and promote employee engagement aligned with organizational values.
* Provide top-notch customer service and ensure all food and menu items meet expectations.
* Manage facility resources effectively through cost control procedures.
* Deliver a superior dining experience that exceeds customer expectations.
* Promote a work environment that values teamwork, respect, integrity, excellent customer service, financial responsibility, and continuous improvement.
* Comply with all applicable health and safety regulations related to food service, equipment use, and personal hygiene.
* Support team members by providing encouragement, recognition, and timely performance feedback.
* Administer performance reviews to address work performance and provide opportunities for growth.
* Ensure proper training and development of all department team members.
* Build strong customer loyalty.
* Maintain open communication with residents and other stakeholders to understand their needs.
* Develop a positive working relationship with the facility with high visibility.
* Promote workplace safety and compliance with organizational policies and regulations.
* Oversee kitchen and dining room cleanliness and organization.
* Promote good handwashing and equipment sanitizing practices.
* Manage account performance to support organizational profitability.
* Understand, comply, and administer company rules, procedures, and policies related to operations, accounting, human resources, and payroll.
* Maintain adequate staffing levels according to budget guidelines.
* Foster efficient production levels through effective food accounting procedures.
* Ability to work flexible hours, weekends, and holidays.