Vice President of Hospitality

Description

Position Summary:

The Vice President of Hospitality leads the development and execution of hospitality, dining, resident experience, and service excellence initiatives across all communities. This position ensures communities deliver high-quality resident-centered experiences while supporting operational efficiency, occupancy growth, and resident satisfaction.

The VP of Hospitality partners closely with operations, wellness, sales, and executive leadership teams to create consistent service standards across all communities.

Essential Functions:

Design, plan, and implement standards, policies, and programs that positively impact the day to day operations of the kitchens and dining venues as needed.

• Solicit resident and employee feedback with regard to customer service standards and programming as well as food quality and presentation.
• Maintains a quality assurance program that guarantees residents receive fresh, flavorful, well-prepared meals, served promptly and politely.
• Is knowledgeable of all menus and descriptions.
• Provides on-going training to kitchen and service personnel at communities to ensure that standards, policies, and programs are executed effectively.
• Ensures that all food and beverages are stored, handled and prepared under safe sanitary conditions as set forth by the company and the local, state and county health departments.
• Assures all department training standards are met and up to date.

· Plans menus in accordance with community policies and procedures, incorporating fresh, locally sourced, seasonal ingredients to support a farm-to-table approach.

• Works with vendors on the creation and maintenance of order guide and regulates pricing for cost effectiveness.
• Develop and manage departmental budgets. Attend monthly P& L meetings to discuss progress and areas of improvement
• Monitor labor, dining, and operational costs. Analyze financial and operational reports to improve performance.
• Participate in branding and positioning initiatives.
• Support occupancy growth through enhanced resident and family experiences.
• Collaborate with sales and marketing teams on competitive differentiation.
• Trains kitchen and dining associates in accordance with nutritional guidelines, regulations, and residents’ individual prescribed diets and food preferences.
• Conduct community visits, operational audits, and service evaluations.
• Establish KPIs related to resident satisfaction, staffing, dining quality, and service delivery.
• Prepares food and coordinates food services for special community events when requested.
• Participates in the recruitment and hiring of directors of hospitality.
• Ensures that all hospitality associates abide by sanitation and safety regulations and perform their duties as required and expected.
• Conduct regular performance appraisals with directors of hospitality.
• Continues to look for ways to improve and/or enhance the quality of the food service provided.
• Assume the lead on all VIP, Special Events and Grand Opening Celebrations.
• Demonstrate professional and service oriented behavior at all times.

Non-Essential Functions:

• Orders all kitchen supplies for new developments.
• Employs appropriate loss prevention procedures.
• Ensures all Culinary and Dining Services employees adhere to the grooming and uniform policies.
• Works with appropriate staff to coordinate special events.
• Performs all duties in adherence to Harbor Retirement Associates standards.
• Strives to maintain a safe working environment through the prevention of accidents, the preservation of equipment, and the achievement of safe working practices.
• Maintains a positive and professional demeanor toward all associates, residents, visitors and co­workers.
• Performs other duties as assigned.
• Leads by example exhibiting the CORE Values through servant leadership
• Encourages teamwork and promotes company philosophy
• Completes all required courses in adherence with HRA University
• Is prompt and able to perform the required duties of the position on a regular, predictable basis
• Becomes familiar and understands how to report a missing person using the Safe Return program or equivalent
• All associates are responsible for maintaining a safe and secure environment for all community residents

Qualifications/Skills/Educational Requirements:

• Associates or Bachelor’s degree in culinary arts preferred.
• Minimum of eight years’ experience as a professional chef.
• Minimum of five years’ experience as a department head.
• Current food service sanitation certificate.
• Experience with Microsoft Office and Outlook software preferred.
• Able to communicate effectively with all levels of management, associates, residents, family members, and outside contacts.
• Knowledge of Hazard Analysis and Critical Control Point Compliance (HACCP) and OSHA regulations.
• Knowledge of state food-handling and kitchen regulations.
• Able to make independent decisions.
• Able to seek out new methods and willing to incorporate them into existing practices when applicable.
• Must possess a passion to work with and around senior citizens.
• Must be able to travel 75-85% of the time.
• Must have experience in menu development
• Must be able to creative/oversight of SOPs for BOH and Hospitality in general.