Job Opportunities API

Overview Vi is recognized as a Great Place to Work and one of Glassdoor's 100 Best Companies to work for. Learn from the best and accelerate your career with Vi. What We Offer: • Competitive pay • Exceptional benefits • Generous Paid Time Off - start accruing on day one • 401k with company match • Paid maternity and paternity benefits • Award-winning training and development • Tuition Reimbursement • Luxury work environment • Meaningful and rewarding work This is a fully onsite position based at Vi’s Chicago corporate office, located at 233 S. Wacker Drive, Suite 8400 . The role requires working in the office five days per week. Responsibilities The Director of Food and Beverage assists the Assistant Vice President of Food and Beverage (F&B) in developing programs, standards, and initiatives to drive performance, and deliver leading F & B operations and resident experiences in the senior-living industry. Principal Accountabilities / Essential Job Functions: • Provides support and assistance in addressing community-specific issues pertaining to quality, training and cost containment within F&B Operations, including but not limited to: o Quality Assurance: Collaborates with Culinary and Dining Services teams to ensure food and service quality standards are met and maintained. o Training Support: Provides guidance and support in implementing training programs for F&B staff to improve skills and efficiency. o Cost Management: Helps identify and address cost-related concerns, ensuring adherence to budgetary guidelines. • Actively engages with all communities through regular communication to stay informed about daily operations, identify emerging needs, and provide timely support and guidance as required. • Assists in developing and implementing systems and procedures to effectively manage and control Food & Beverage labor and operational costs. • Participates in recruiting, evaluating, and training of all F&B leadership positions. • Manages the utilization and ensures the standardization of Point-of-Sale (POS) and reservation equipment to ensure its effectiveness and efficiency. Suggests recommendations for improvement when needed. • Collaborates with Executive Chefs to review all community menus, ensuring they meet resident satisfaction, budgetary requirements and standards for variety, quality, and nutrition. • Directs the community Food & Beverage teams in developing, maintaining, and upholding kitchen service productivity standards, including leveraging Group Purchasing Organizations (GPOs) to ensure compliance with purchasing standards. • Partners with Care Center leadership to advise and develop action plans to meet the criteria of all Critical Element Pathways for Kitchen/Sanitation. Performs Quality Operations Reviews in all AL, MS, and SNF operations. • Supports community Food & Beverage leadership in procuring capital equipment by assisting in selecting the appropriate equipment, manufacturer, and vendor to meet the intended use. • Develops and monitors metrics to improve Culinary and Dining Operations performance and assists with strategies in developing operating concepts, design standards and maintenance standards. • Mentors participants of Company-sponsored F&B training/educational programs. • Serves as interim support for Food & Beverage leadership during periods of vacancies, ensuring operational continuity, maintaining service standards, and addressing immediate management needs to support team performance and guest satisfaction. Qualifications Key Competencies: • Extensive background in Food and Beverage operations, with expertise in various food preparation techniques, equipment, and production methods. • Knowledgeable in Care Center operations, including regulations, nutrition, sanitation, and menu planning. • Knowledgeable of reservations systems, point of sale (POS) systems, table management systems, catering sales and service systems. • Knowledgeable of purchasing systems, table-top selection, uniform selection and specification(s), linen procurement and proper handling. • Able to develop and or work with an Executive Chef on menus which meet resident satisfaction and budgetary requirements in both independent living and health care. • Understands health, sanitation, nutrition and wellness through food for independent living and health care. • Has knowledge and understanding of the aging process. • Strong managerial and leadership skills including the ability to think and act strategically. • Strong oral and written communication and platform speaking skills, including the ability to train effectively. • Enthusiastic, resourceful, and organized. • Computer skills including proficiency in spreadsheet analysis and MS Office. • Strong analytical skills. • Ability to travel up to 30% Education and Experience: • Education: Hotel/Restaurant/Hospitality or Culinary Degree preferred. • Work Experience: Minimum 10 years food and beverage experience to include 5 years progressive management experience in quality multi-site food and service operation (i.e., hotels, restaurants, clubs, cruise ships) is required. • Licensure / Certification: CDM, CFBE or CHE preferred. Benefits: A summary of our employee Benefits may be found by clicking here. Pay Range USD $139,619.15 - USD $181,502.18 /Yr.