Restaurant Operations Director - The Lodge at Historic Lewes

Job Summary

Required Qualifications

• •Full knowledge of local and state health and sanitation and safety codes
• •Serve Safe Certified
• •Demonstrates proficiency in food handling, preparation, cooking, service and operation of all kitchen equipment
• •Provides direction to staff, promotes shared responsibility in identifying developmental needs and opportunities, creates plans or training to address opportunities, obtains needed resources and follows through to achieve developmental goals
• •Performs budget analysis and control
• •Demonstrates proficiency in basic software applications
• •Writes and executes a menu for each season
• •Responsible for dining room set-up and proper table arrangement
• •Maintain high standards of display of food around the community common areas
• •Leadership Able to maintain high associate satisfaction, interview and hire qualified culinary staff, training of new hires and monthly on-going training, and planning and preparation and execution of community and sales related events
• •Exhibits judgment in leading others to meet worthwhile objectives
• •Able to take action in solving problems while exhibiting judgment and a realistic understanding of the issues
• •Able to use reason, even when dealing with emotional topics
• •The resolve to set challenging goals and the commitment and persistence to achieve them in the face of obstacles
• •Able to clearly present information to the Executive Director, managers, and frontline staff and maintain culinary service satisfaction levels
• •Ensure front of the house and back of the housework closely together to deliver a food product that exceeds the residents and our guests expectations
• •Able to relate to routine operations in a manner that is consistent with existing solutions to problems
• •Conforms to and communicates established policies and procedures
• •Logs work activities and keep accurate work records
• •Reviews QA standards and ensures all systems are in place and maintained
• •Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times
• •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 at all times
• •Able to work with people in such a manner as to build high morale and group commitments to goals and objectives
• •Ability to work evenings weekends and has telephone accessibility 24 hours a day

Desired Qualifications

• •A Culinary degree and/or Certified Dietary Manager (CDM)
• •A minimum of 5-7 years food service management