Location: Chicago, IL
We’re looking for a highly accomplished Food & Beverage champion to work at our clients corporate offices downtown Chicago. As the Corporate Director of Food & Beverage, you will aid the AVP of Food & Beverage in developing programs, standards and initiatives that drive performance and deliver an exceptional dining experience to residents living within a high-end senior living environment with community’s throughout the United States.
What are the responsibilities of The Corporate Director of Food & Beverage?
• Overseeing the utilization and standardization of the company’s reservation and point-of-sale systems ensuring effectiveness, efficiencies along with making recommendations for improvement.
• Providing support and assistance in resolving community-specific issues related to food and beverage management, dining room service, quality, related training and cost containment.
• Developing, implementing, and maintaining all dining service productivity standards.
• Developing and participating in managing dining room/food service standards for all dining venues including healthcare.
• Assisting in the development and implementation of systems, procedures and controls that assist the control of labor, dining room maintenance and OSE costs.
• Providing training for all dining management staff and training on front of the house purchasing programs.
• Development and monitoring of metrics to improve dining operations performance.
What qualifications are we looking for?
Qualified candidates will possess 10-years of food and beverage experience to include 5-years progressive management experience in a quality multi-site food and service operation, i.e. hotels, restaurants, clubs cruise ships, country clubs.
- Bachelor’s Degree in hotel, restaurant, culinary or hospitality is required.
- CDM, CFBE or CHE preferred.
- Ability to travel 30% is required.
• Ability to lead and plan projects from conception through completion along with the ability to manage multiple projects simultaneously, set priorities, work independently, and collaborate with team members.
• Demonstrated ability to identify problems and follow through until resolution with ability to persuade, influence and enlist others’ support in accomplishing objectives.
• Knowledge of reservation, point-of-sale, table management, catering, sales and service systems.
• Knowledge of purchasing systems, table-top selection, uniform selection and linen procurement.
• Understanding of food service health and sanitation requirements.