Director of Hospitality

We are looking for a results-driven, vision-oriented, and operations-focused Director of Hospitality to shape and perpetuate the value proposition that lies at the heart of our organization. This pivotal role’s contributions will drive the consumer experience, strengthen client relationships, and fuel long-term business growth. This role combines expertise in the delivery of innovative culinary programs and services with executive management skills to ensure all culinary experiences inspire and delight our customers while meeting the highest standards of quality, innovation, and customer satisfaction. This role will be located at our client site in Boston, MA.

Who are you?

1. You are doing something big, but want to be a part of something bigger
2. You have experience leading high-performing teams and are passionate about delivering outstanding operational performance
3. You are multi-dimensional with an enterprising spirit
4. Innovation is part of your DNA; you thrive on the cutting edge and are well-versed in today’s culinary trends
5. You have extensive experience using, managing, and implementing food management systems, and have developed new, innovative programs for consumers
6. You are someone who has implemented new programs and offers from the ground up, has assessed existing operations, and delivered continuous improvement
7. You have a history of strong client/customer satisfaction and client retention
8. You can lead and influence by garnering respect and inspiring others
9. You have a high level of professionalism that shows in everything you do
10. You want to have fun with your colleagues and enjoy your work

Why join us?

We can offer you something almost no one else can – the chance to be an Owner in an organization that will have a profound impact on the lives of our customers and empower employees to participate in our shared success. We are building something truly different, and you can be a part of it!

Key Responsibilities / Daily Operations Management:

1. Prepare great food, delight customers, enhance our client’s business while maintaining a relentless focus on hospitality.
2. Direct and supervise all aspects of the dining and food service operation including catering, grocery, commissary/retail, and/or pub venues.
3. Ensure compliance with company and regulatory standards in areas such as product preparation, delivery, client relations, and hospitality.
4. Manage inventory, team performance, and financial accountability.

Team Leadership:

1. Recruit, interview, hire, and develop team members to grow their careers.
2. Conduct performance appraisals and take disciplinary action when necessary.
3. Foster a positive work environment.

Financial Oversight:

1. Control profit and loss by managing cash, inventory, and labor costs.
2. Review financial reports and take appropriate actions.
3. Participate in hiring and termination decisions.

Safety and Compliance:

1. Adhere to safety regulations, health codes, and company policies.
2. Maintain facility, equipment, and grounds through preventative maintenance.
3. Promote safe work behaviors.

Quality Assurance:

1. Ensure consistent food quality and 100% customer satisfaction.
2. Execute corporate and local marketing programs.
3. Maintain fast, accurate service and positive guest relations.

Requirements:

1. Expertise: Minimum of 5 years of relevant professional experience
2. Culinary Expertise: Proficient in food preparation techniques, flavor combinations, and cooking methods. Knowledge of various cuisines, culinary techniques, and the latest food trends. CIA accreditation preferred.
3. Operations: Knowledge of and ability to research regulations, procedures, or technical reference materials relating to relevant operational requirements.
4. Leadership Skills: Strong leadership experience and ability to implement and manage change.
5. Time Management: Efficiently manage kitchen operations during peak hours.
6. Adaptability: Willingness to adjust to changing circumstances and customer preferences.
7. Food Safety Knowledge: Familiarity with health and safety regulations.
8. Creativity: Bring fresh ideas to the table.
9. Financial: Develop and adhere to financial budgets.
10. Communication: Demonstrated effective communication and organizational skills
11. Technology: Proficient in culinary software tools or ability to easily learn and deploy

Physical Requirements:

1. Ability to stand for extended periods.
2. Ability to work in a high-temperature environment.
3. Capable of lifting heavy equipment and ingredients up to 50 pounds.
4. Periodic travel may be required for training and to support the broader enterprise.

FLSA: This is a salaried exempt position.

Restaura, part of the Phoenix3 Collective portfolio, is a leading hospitality and culinary culture specialized in food and dining management services. Through its dedication to innovation and exceptional service, Restaura is setting new standards for food and dining management services in senior living and active aging communities. Restaura leverages state-of-the-art technology, data analytics, and forward-thinking strategies to craft dining experiences and business solutions tailored to the unique needs of its clients. Restaura combines the latest advancements in nutrition science, culinary artistry, and hospitality to create truly extraordinary experiences. More information about Restaura can be found at Restaura | The Future of Senior Living Dining

Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!