Restaurant Operations Director - The Residence at Paine Estate

Job Details

Location: The Residence at Paine Estate, Wayland, MA 01778

Salary Range: $70,000.00 – $80,000.00

If you have been looking for a career that loves you back… This is the one! LCB Senior Living is hiring a Restaurant Director at The Residence at Paine Estate. Apply today for immediate consideration!

What We Offer

• Full‑time Associates: Great benefits starting from Day One! Health, Vision, Dental, 401k, Paid Time Off, Holiday Pay.
• Part‑time Associates (24‑29 hours): Paid Time Off, Holiday Pay.
• Work with an Amazing Team!
• Possibility for tuition reimbursement.
• Rewarding role working with seniors.

Summary

The Director of Restaurant Operations is responsible for day‑to‑day operations and staffing for the kitchen and various dining services of the community. Primarily for planning, organizing, and directing the Restaurant Operations department to provide the residents with the highest quality‑dining program. Additionally, the Director of Restaurant Operations develops, maintains, and implements policies and procedures for preparation and service of food.

Essential Functions, Duties and Responsibilities

• Promote the mission and core values of the Residence and LCB Senior Living to residents, visitors, co‑workers and the surrounding community.
• Represent and interact positively with potential residents, family members and professionals, actively participating in growth of community occupancy.
• Lead the development and implementation of all strategies and tactics for the community consistent with LCB’s corporate objectives; regularly communicate performance with Regional Director.
• Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services.
• Interview, hire, orient, train, supervise and evaluate subordinate staff.
• Constantly assess resident needs in relation to staff needs as a basis for determining priorities and designing an ongoing evaluation program.
• Comply with all aspects of operation, including personnel practices, in accordance with LCB policies and federal, state and local regulations.
• Assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses.
• Be active in local community activities; establish networks and resources for resident referrals.
• Work in various positions at the community and be willing to fill in as needed.
• Build a high‑performing team and keep morale high.
• Meet P&L commitments.
• Maintain a safe working and living environment.
• Ensure staff uses and maintains equipment properly to avoid damage, injury, and costly repairs; responsible for ensuring purchasing standards are maintained and that appropriate vendors are used at all times.
• May perform other duties as assigned or requested.

Qualifications

Technical Skills

• Full knowledge of local and state health and sanitation and safety codes.
• Serve Safe Certified.
• Proficient in food handling, preparation, cooking, service and operation of all kitchen equipment.
• Proficient in budget analysis and control.
• Proficient in basic software applications.
• Creates and executes a menu for each season.
• Responsible for dining room set‑up and proper table arrangement.
• Maintains high standards of display of food around the community common areas.

Behavioral Skills

• Leadership: Able to maintain high associate satisfaction, interview and hire qualified culinary staff, training new hires and providing monthly ongoing training, planning and execution of community and sales related events; exhibits judgment in leading others to meet worthwhile objectives.
• Decision Making and Problem Solving: Able to take action in solving problems while exhibiting judgment and realistic understanding of the issues; uses reason, even when dealing with emotional topics.
• Goal Setting/Implementation: Resolute in setting challenging goals and committed to achieving them in the face of obstacles.
• Communication and Customer Service: Able to clearly present information to the Executive Director, managers, and frontline staff and maintain culinary service satisfaction levels; ensures front of the house and back of the house work closely together to deliver a food product that exceeds residents and guests expectations.
• Policies and Procedures: Conforms to and communicates established policies and procedures; logs work activities, keeps accurate records, reviews QA standards, and ensures all systems are in place.
• Relationship Management: Builds and maintains productive, work‑focused relationships with team, residents, and their families; works closely with Sales and Marketing Directors and community staff to market the community; ensures kitchen and dining room first impressions are maintained.
• Team Building: Able to work with people to build high morale and group commitments to goals and objectives.
• Community Outreach: Works with local charities to promote LCB Senior Living and benefit the community.

Education: Culinary degree and/or Certified Dietary Manager (CDM) is preferred.

Experience: Minimum of 5‑7 years food service management preferred.

Certificates/Licenses: Serve Safe Certification.

Ability to work evenings, weekends and have telephone accessibility 24 hours a day.

LCB’s Non‑Discrimination Policy

LCB, including its managed care communities, is an Equal Opportunity Employer. Recruitment and employment opportunities at LCB are based upon one’s qualifications and capabilities to perform the essential functions of a particular job with or without reasonable accommodation. All employment opportunities are provided without regard to race, religion, sex (including sexual orientation and transgender status), pregnancy, childbirth or related medical conditions, national origin, age, veteran status, disability, or genetic information or any other characteristic protected by federal, state or local law. This policy to provide equal opportunity encompasses all phases of employment, including recruitment, hiring, selection, job assignment, promotions, transfers, compensation, discipline, termination, layoff, access to benefits and training, and all other conditions and privileges of employment.