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BoardRoom magazine · 2 days ago

Vice President of Dining Services Montereau

Tulsa, OK

Full-time

Onsite

Director/Executive

Montereau is Tulsa’s premier independent, not-for-profit, LifeCare continuing care retirement community, seeking an accomplished Vice President of Dining Services to lead all culinary and dining operations. The role involves overseeing menu development, culinary innovation, financial performance, team leadership, and ensuring resident satisfaction.

Publishing

Responsibilities

The VPDS is responsible for all food-related services and experiences, including each of the dining venues and catering throughout, to ensure that all services exceed resident and guest expectations

The VPDS will ensure the goals of both the food and beverage department and overall corporate goals at Montereau are being met through proactive leadership, hands-on involvement, and full‐scope management

The VPDS is responsible for the leadership, direction, supervision, and evaluation of the full Culinary & Dining Services team

The VPDS also oversees training (including the effective waiter training program and all new employee orientation and onboard training), development and administration of work schedules for both the culinary and dining services staff

The VPDS ensures adherence to all sanitation and food handling procedures and regulations, and all infection control policies and procedures

Additionally, the VPDS ensures sanitation training and certification is complete for all appropriate staff

The VPDS establishes clear, concise, written service and quality standards and policies, and requires and ensures compliance by the culinary and dining services staff

He or she obtains advance approval of such standards and policies from the Administration

Such standards and policies shall include strict and error-free compliance with the special dietary requirements of Health Care residents, ticket time and meal delivery standards, uniform and dress code standards, employee meal policies, and food handling and preparation standards and policies, and employee work hour standards and policies

The VPDS creates and manages the department’s operating and capital budget while working closely with the F&B team and executive chef and receives budget approval from the Regional Director of Operations

The VPDS participates in all interviews and hiring decisions and all disciplinary action for the department

He or she develops and administers training programs for all department employees, maintains up-to-date job descriptions, conducts periodic reviews and evaluations, maintains high employee morale and engagement, takes steps to minimize employee turnover, and addresses interpersonal conflicts in a timely manner

The VPDS demonstrates excellent leadership skills and is a visionary thinker as well as being detail oriented

He or she embraces Montereau’s strategic planning documents, and the policies set forth in the employee handbook, and ensures that they are executed and embodied every day by all employees in the department

The VPDS is adept at developing high performing teams and promotes synergy and collaboration between the front-of-the-house and back-of-the-house staff as well as with employees in other departments

The VPDS is an effective communicator and maintains frequent communications with employees, including regular meetings with managers, production, utility service, and dietary staff

In addition, he or she holds regular department staff meetings and at least monthly meetings with the entire department

Meetings are educational, collaborative, clear, and concise

The VPDS is “the face” of dining operations and maintains effective communications with residents by being present in the dining rooms during peak mealtimes to observe service and elicit resident feedback

The VPDS stays current in his or her professional field of expertise by completing continuing education necessary to maintain credentials and stay current on F&B and continuing care lifestyle trends

Qualification

FoodBeverage leadershipCulinary operations managementBudget managementRegulatory complianceMenu developmentTeam leadershipTrainingDevelopmentCustomer serviceEmpathyCommunication skillsProblem-solvingInterpersonal skillsTime managementLeadership skills

Required

Is a passionate leader with strong food and beverage credentials and a proven record of accomplishment of providing premier-level hospitality services, with a personality that fits the professional, caring, family culture at Montereau

Is a proven food and beverage leader who can manage his or her time and establish priorities, to which he or she is accountable to execute. Responsiveness and organization are key components to this position

Has a verifiable record of accomplishment successfully leading and growing a dynamic food and beverage program including controlling costs, meeting, or exceeding planned and budgeted bottom line goals and objectives

Is successful in finding solutions with all sides in mind while achieving established goals and objectives

Has an in-depth knowledge of multi-dimensional à la carte dining services and culinary operations, training, and service standards and processes

Is a highly motivated individual who is confident in his or her abilities and yet humble in personality; a person who credits his or her staff for achievements as well as takes responsibility and corrective action when standards are not met

Has a positive attitude and is professional in nature with a high degree of integrity and a strong work ethic

Is open to and can handle feedback with professionalism, empathy, and responsiveness

Is resilient and can deal with high pressure situations with tact and grace

Exhibits a continuous desire to improve him or herself and has a record of accomplishment of developing strong and upwardly successful associates and direct reports

Is a confident, proactive team builder who has a history of attracting, developing, and retaining high performing staff

Has an intuitive style resulting in a sincere and visibly engaged presence with residents, guests, and staff; he or she is a truly engaging 'people person.'

Has a fundamental understanding of what constitutes a 'premier experience' and the proven ability to execute to that level

Is familiar with the regulatory requirements associated with providing food services

An associate or bachelor's degree is recommended for this position

Have a professional career track of successful food and beverage leadership and stability with experience in a high volume, highly respected properties including clubs, resorts or hotels

Have proven leadership qualities with the demonstrated ability to direct, coordinate, and manage all facets of operations

Must have strong computer skills, including extensive use of Microsoft Office programs and Point-of-Sale (POS) technology

Possess financial acumen to understand financials and create and manage budgets

An overriding sense of quality consciousness that pervades every part of the operation. This includes a high quality, courteous and efficient staff

Sound and current knowledge of human resources practices, including wage and hour laws, employment and discharge, equal opportunity employment, OSHA and the full range of employee benefits

Have strong verbal and written communication skills. He or she must be comfortable speaking in front of a wide variety of groups including staff, residents and administration. Communication with residents, guests, and visibility are highly important attributes of the incoming Vice President of Dining Services