Description
Overview
Vi is recognized as a Great Place to Work and one of Glassdoor's 100 Best Companies to work for. Learn from the best and accelerate your career with Vi.
What We Offer:
- Competitive pay
- Exceptional benefits
- Generous Paid Time Off - start accruing on day one
- 401k with company match
- Paid maternity and paternity benefits
- Award-winning training and development
- Tuition Reimbursement
- Luxury work environment
- Meaningful and rewarding work
The Vi Corporate Office is located at 233 S. Wacker Drive, Suite 8400, Chicago IL 60606
Responsibilities
The Assistant Vice President of Food and Beverage (F&B) develops programs, standards, and initiatives to drive performance, and deliver leading F & B operations and resident experience in the senior-living industry. Performs other duties as assigned.
Principal Accountabilities / Essential Job Functions:
• Leads and develops innovative and industry-leading Food and Beverage programs and techniques that contribute to the differentiation of Vi's brand in the senior-living industry.
• Develops and implements food service operations in existing communities, acquisitions, and developments.
• Establishes relationships within the Company that support the operations through but not limited to, maintaining company standards for food production and menu development through company purchasing programs and company initiatives such as quality improvement (QAPI), certification and training programs, development of third-party relationships, marketing and PR.
• Responsible for oversight of the Director of Food and Beverage, which includes hiring, training and development, counseling, performance evaluation, functional development and disciplinary action.
• Develops efficiency metrics and provides analysis for monthly labor and food costs.
• Responsible for kitchen and dining room safety and sanitation to ensure compliance with regulations.
• Oversees selection of food, equipment, vendors and contracts for highest quality and favorable cost.
• Acts as company liaison for Group Purchasing Agreements (GPO) such as, but not limited to Innovatix/Premier. Monitors community compliance with purchasing programs and provides substantive feedback to senior management on a bi-annual basis.
• Manages kitchen and dining room design.
• Assesses resident satisfaction of food and beverage services and products and oversees improvement action plans.
• Works closely with Human Resources, Learning and Organizational Development for effectively developing and delivering learning and performance initiatives that drive meaningful business impact.
• Develops and supports systems-based development and technology enhancements.
• Develops and monitors all training and certifications programs for both front and back of the house.
• Supports the communities' corporate-directed health and sanitation programs such as but not limited to HACCP food handling and sanitation training.
• Directs and supports all front and back of the house training for management and service staff through but not limited to Quality Every Day (QED), E-Campus training for independent living, assisted living, skilled care and memory support dining venues.
• Helps to identify and maintain financial parameters of annual operating budgets through strategic planning.
• Supports community Executive Directors by assisting with the recruitment and training of culinary and dining service leaders.
• Works in concert with the care center administrator and corporate functional leads to ensure and maintain a consistent “survey ready” environment and achieve deficiency free surveys.
Qualifications
• Strategic thinker and problem solver.
• Knowledgeable in all service techniques for front of the house and back of house.
• Sound financial management and judgment with ability to promote cost savings and cost containment while maintaining quality standards.
• Excellent communication skills and analytical skills.
• Ability to identify areas for improvement; develop and execute systems and processes.
• Computer proficiency using Microsoft Office applications.
• Ability to develop long and short term strategies and gain consensus and support.
• Working knowledge of dining industry technology including POS, inventory, and kitchen planning systems.
• Travel up to 40%. • Education: Bachelor's degree in Hotel/ Hospitality/Culinary is preferred.
• Work Experience: Minimum of 10 years experience directing high quality, multi-site food and service operations is required. Experience in managing third-party vendors is required.
• Licensure / Certification: CDM, CFBE, or CHEis preferred.
The application window is anticipated to close within 30 days of the date of the posting.
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