Traveling Resource Team Lead / Dining Director (Mobile, AL)

 Position Title: Traveling Resource Team Lead (Mobile, AL) 

Salary: $75-85K

Other Forms of Compensation: n/a 

 

Think Fresh! Lead with Excellence!

 

An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!

 

 

Job Summary:

 

The Traveling Resource Team Lead (TRTL) has the responsibility for leading the dining service team members toward client satisfaction with food quality and meal service from pre-opening of the business, during opening, and after transition of new business. This position involves being onsite two weeks prior to opening and the initial 3 -4 weeks of opening.

 

The successful leader will be responsible for developing effective working relationships with clients and team members while training and directing the team towards providing outstanding client and customer dining services. TRTL’s are responsible, without limitation, to ensure the smooth operation of the facility and position you are supporting. As travel to and from locations is normal for TRTL Managers, working a 10 day on, four day off is the typical schedule, however there are occasions where shifts are more standard, working five 10 hour shifts days each week or 50 hours per week including weekend and holiday rotations.

Essential Functions and Key Tasks: TRTL

• As the Openings team Leader (TRTL) you will be leading operations at the location working with and directing other Traveling culinary and FOH/systems managers.
• Responsible for training the new DSD on all Compass Community Living operating systems, procedures, standards and tools for daily operations.
• Responsible for training the new DSD on all financial systems and tracking tools. (Ex. MUS, Net Suite, Time Keeping, Payroll, Weekly Spend-downs, the Position Control Worksheet, Scheduling, etc.)
• Ensures the operation tracks and meets opening cost budget and operating budget
• Your ability to train and implement the required Compass Community Living standards and process as a part of the transition management and team, is essential to the successful opening of new business at our client facilities.
• Essential is an understanding and working knowledge of all systems & processes for Senior Living, Health Care, Corporate Culinary and Retail management.
• Ensures high quality foods and service are provided to all customers in all areas within established time frames.
• Food and supply purchasing as needed - adhering to product specifications and authorized vendors.
• Finalizing recruiting efforts, onboarding new hires and/or ensuring that client’s employees are transitioned to payroll & benefit programs in a timely manner.
• Works with new DSD on location specific job flows and scheduling of the team
• Scheduling & supervision of department personnel with adherence to financial budget and required service levels.
• Responsible for imputing and managing payroll weekly
• Daily POS cash auditing, banking deposits and petty cash reconciliation.
• Oversight of dining room operations including all associated service methods, ambiance and sanitation practices.
• Create and maintain excellent relationships with the residents, Executive Director, and fellow department heads and staff.
• Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards.
• Manage, train and develop the community’s Dining Services department staff and Management.
• Adhere to operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis.
• Assure regulatory compliance for sanitation and program documentation.

 

Education and Experience:

• Minimum 5 years related experience and/or training at the Dining Service Director, Executive Chef or Chef Manager Level or equivalent.
• 3-5 years of fine dining restaurant and other food service retail experience required
• Serve Safe certification is required
• CDM and Allergen certification preferred.

• Bachelor’s