Assistant Director Operations II

Pay Grade: 14 

Salary: $65,000 - $72,000

Other Forms of Compensation:  

 

With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence.

 

With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions.

 

Job Summary

Under the guidance of the senior director of dining, the assistant director of operations is responsible for the support of established hospitality, operational, quality, and financial standards of the department within a residential living setting.  This position will manage a team of food service professionals and be responsible for the overall service execution in the main dining room and bistro as well as special resident engagement functions, catering, administrative, hiring, onboarding and payroll. Additionally, they will assist with maintaining interdepartmental relations and integrating the dining service department within the community.

Key Responsibilities:

• Works with the senior director, executive chef and all other members of the management team in creating and providing a top quality fine dining program.

• Establishes and reviews standards and work procedures for all staff in accordance with established policies and resident experience goals for the community.
• Promotes the professional growth and development of all associates.
• Leads the front of house onboarding and training processes to ensure dining team members are onboarded properly and well trained in the execution of service.
• Coordinates the tasks of the subordinate Supervisory and Management team via regular communication.
• Assists with the rollout of new dining programs in conjunction with the marketing and culinary team.
• Assists with the preparation reports for residents’ meetings and presentations.
• Responsible for the management of the catering program and operations.
• Works with marketing and culinary department to increase sales by innovations and food quality.
• Communicates with the culinary department to ensure the food programs reflect the vision of the company and community.
• Advises and conducts safety, sanitation, and maintenance programs; while maintaining excellent relationships with client and the customer.
• Assists to ensure client, customer satisfaction and efficient cost effective management.
• Additional duties as assigned.

Qualifications:

• 3-5 years of management experience in a fine dining setting (hotels, restaurants, country clubs, etc.)
• Superior quantitative, verbal and written communications and problem-solving/strategizing skills
• Proactive demeanor to anticipate resident and guest’s needs and support changes in our business
• Conformity to the highest standards of personal integrity and ethical behavior
• Strong supervisory, leadership, management and coaching skills
• Strong work ethic, drive, and initiative for