Position Summary:

The Vice President of Hospitality leads the development and execution of hospitality, dining, resident experience, and service excellence initiatives across all communities. This position ensures communities deliver high-quality resident-centered experiences while supporting operational efficiency, occupancy growth, and resident satisfaction.

The VP of Hospitality partners closely with operations, wellness, sales, and executive leadership teams to create consistent service standards across all communities.

Essential Functions:

Design, plan, and implement standards, policies, and programs that positively impact the day to day operations of the kitchens and dining venues as needed.

• Solicit resident and employee feedback with regard to      customer service standards and programming as well as food quality and      presentation.
• Maintains      a quality assurance program that guarantees residents receive fresh,      flavorful, well-prepared meals, served promptly and politely.
• Is      knowledgeable of all menus and descriptions.
• Provides      on-going training to kitchen and service personnel at communities to      ensure that standards, policies, and programs are executed effectively.
• Ensures      that all food and beverages are stored, handled and prepared under safe      sanitary conditions as set forth by the company and the local, state and      county health departments.
• Assures      all department training standards are met and up to date.

· Plans menus in accordance with community policies and procedures, incorporating fresh, locally sourced, seasonal ingredients to support a farm-to-table approach. 

• Works      with vendors on the creation and maintenance of order guide and regulates      pricing for cost effectiveness.
• Develop      and manage departmental budgets. Attend monthly P& L meetings to      discuss progress and areas of improvement
• Monitor      labor, dining, and operational costs. Analyze financial and operational      reports to improve performance.
• Participate      in branding and positioning initiatives.
• Support occupancy growth through enhanced      resident and family experiences. 
• Collaborate      with sales and marketing teams on competitive differentiation.
• Trains      kitchen and dining associates in accordance with nutritional guidelines,      regulations, and residents’ individual prescribed diets and food      preferences.
• Conduct      community visits, operational audits, and service evaluations.
• Establish      KPIs related to resident satisfaction, staffing, dining quality, and      service delivery.
• Prepares      food and coordinates food services for special community events when      requested.
• Participates      in the recruitment and hiring of directors of hospitality.
• Ensures      that all hospitality associates abide by sanitation and safety regulations      and perform their duties as required and expected.
• Conduct      regular performance appraisals with directors of hospitality. 
• Continues      to look for ways to improve and/or enhance the quality of the food service      provided.
• Assume      the lead on all VIP, Special Events and Grand Opening Celebrations.
• Demonstrate      professional and service oriented behavior at all times.

Non-Essential Functions:

• Orders all kitchen supplies for new developments.
• Employs      appropriate loss prevention procedures.
• Ensures      all Culinary and Dining Services employees adhere to the grooming and      uniform policies.
• Works      with appropriate staff to coordinate special events.
• Performs      all duties in adherence to Harbor Retirement Associates standards.
• Strives      to maintain a safe working environment through the prevention of      accidents, the preservation of equipment, and the achievement of safe      working practices.
• Maintains      a positive and professional demeanor toward all associates, residents,      visitors and co­workers.
• Performs      other duties as assigned.
• Leads      by example exhibiting the CORE Values through servant      leadership
• Encourages      teamwork and promotes company philosophy
• Completes      all required courses in adherence with HRA University
• Is      prompt and able to perform the required duties of the position on a      regular, predictable basis
• Becomes      familiar and understands how to report a missing person using the Safe      Return program or equivalent
• All      associates are responsible for maintaining a safe and secure environment      for all community residents

Qualifications/Skills/Educational Requirements:

• Associates or Bachelor’s degree in culinary arts preferred.
• Minimum      of eight years’ experience as a professional chef.
• Minimum      of five years’ experience as a department head.
• Current      food service sanitation certificate.
• Experience      with Microsoft Office and Outlook software preferred.
• Able      to communicate effectively with all levels of management, associates,      residents, family members, and outside contacts.
• Knowledge      of Hazard Analysis and Critical Control Point Compliance (HACCP) and OSHA      regulations.
• Knowledge      of state food-handling and kitchen regulations.
• Able      to make independent decisions.
• Able      to seek out new methods and willing to incorporate them into existing      practices when applicable.
• Must      possess a passion to work with and around senior citizens.
• Must      be able to travel 75-85% of the time.
• Must      have experience in menu development
• Must      be able to creative/oversight of SOPs for BOH and Hospitality in general.