Director of Food and Beverage

Fairfax, VA, United States

Job Description

The Virginian, a Continuous Care Residential Community managed by Life Care Services (LCS) in Fairfax, VA is searching for an experienced, passionate, and hospitality focused Director of Food and Beverage Services. Our community has new dinning options that include Fine Dining, Bistro/Cafe, and Sport Bars that need to be managed with the highest quality, fiscal, and dietary standards.

The Director of Food and Beverage Services or Director of F&B is responsible for the overall operation of the Fine Dining restaurant, Bistro/Cafe, and Sport Bars. The successful candidate will train and supervising all dietary services personnel; procuring supplies and equipment; assisting with budget preparation and operating within budgetary guidelines.

Principal Duties:

Organizes, directs and supervises all dietary service functions of the Food and Beverage department. Consults and collaborates with the Dietitian.

Maintains established dietary standards and policies and assists the Dietitian in establishing and revising dietary policies and procedures.

Interviews salespeople and purchases food and supplies, checks incoming food and supplies and directs storage location and procedures.

Records department costs, maintains inventory system, and regularly checks storage areas for stock level of staple items.

Prepares menus for distribution including processing diet changes, checking that menus for patients on special diets or with dietary restrictions comply with physicians' orders, identifying menus (normal diets and special diets) and planning meals accordingly.

Directs duties of Executive Chefs, Sous Chefs, Gourmet Line Cooks, and all Front of House operations.

Plans and assists in preparation of special meals for parties, banquets, etc.

Assures efficiency of food preparation and serving; compliance with local, state and federal standards; sanitation, and hygiene and health standards of personnel.

Oversees the selection, training, evaluating and disciplining of all dietary personnel.

Reviews and maintains required records and reports covering (a) number and kinds of regular and therapeutic diets, (b) prepared nutritional and caloric analyses of meals, costs of raw food and labor, (d) computation of daily meal costs, (e) inventory of equipment and supplies and (f) develops and directs department cost control procedures.

Delegates and coordinates a team of Managers and Supervisors for each area of the Food and Beverage department. Ensures a smooth delivery of food service at all times.

Position Duties:

Participates in the research, preparation and writing of department budget. Must be able to maintain a high level of fiscal knowledge about department expenditures and coordinate regular budgetary reviews with the Food and Beverage team and Community Leadership.

Visits residents periodically to evaluate food service such as quality, quantity, temperature and appearance; and conducts evaluations to make revisions in dietary procedures to promote better food service.

Plans and execute processes that enhance the use of food throughout the community.

Coordinates dietary service with nursing service in cooperation with nursing personnel.

Keeps appropriate records and participates in the research, preparation and writing of the department budget.

Monitors the care and the safe and sanitary use of supplies and equipment and all infection control policies and procedures.

Confers with other department heads regarding program and physical aspects of food and beverage service. Establishes effective relationships with medical staff, nursing and other patient/resident care services.

Attends in-service training and education sessions as assigned.

Performs specific work duties and responsibilities as assigned by the Executive Director and other Community Leadership.

Hospitality Focus:

The Virginian fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests:

We greet residents, employees and guests warmly, by name and with a smile.

We treat everyone with courteous respect.

We strive to anticipate resident, employee and guest needs and act accordingly.

We listen and respond enthusiastically in a timely manner.

We hold ourselves and one another accountable.

We embrace and value our differences.

We make residents, employees and guests feel important.

We ask "Is there anything else I can do for you?"

We maintain high levels of professionalism, both in conduct and appearance, at all times.

We pay attention to details.

QUALIFICATIONS:

Associates College degree or higher strongly preferred with certification as required by state regulation

Safe Serv and or Food Handlers certification preferred. Other certifications required by State regulations may also be considered.

A minimum of three years experience in the administration of food services systems in Senior Living or other Hospitality focused industry required.

Ability to communicate with, understand, empathize with, and be tolerant of residents, patients, visitors, families, peers, subordinates, supervisor and outside contacts.

Physical Requirements/Working Conditions:

Light to moderate physical effort 90% of the time. Must be able to stand and walk up to 70% of the time. Must be able to stoop, bend, and stretch frequently; must be able to lift up to 30 pounds infrequently; must be able to see, hear and speak.

Compensation: $80,000-$100,000 annual salary with great benefits!