Company Philosophy Arrow Senior Living Management wants every person who chooses to join our team to understand that they play a very important part in a much larger story of residents’ lives. It is our hope that Arrow team members create joy-filled memories with this respected generation. And because there is no greater gift that someone can give than their time, we thank you for your generosity. Key Accountabilities - Be “Boots on the Ground:” Work onsite as needed, both in leadership or support role to ensure the success of communities’ Culinary departments.
- Be an “Audacious Auditor:” Work with regional and community-level teams, provide regular ongoing audits of documentation and employee skills, while monitoring the Culinary department for compliance.
- Be a “Team Trainer:” Provide education and training for Culinary events, traditions, new hires, and other Arrow initiatives.
- Be a “Communication Coach:” Ensure teams are able to communicate and demonstrate understanding of programs and service area standards.
Duties This position description is designated to outline primary duties, qualifications, and job scope, but not limit the individual or the organization to just the work identified. It is our expectation that each employee will offer his/her services wherever and whenever necessary to ensure the success of our endeavors. - Develop and implement a strategic vision for dining and hospitality services that aligns with the company's objectives and enhances resident satisfaction.
- Provide leadership and guidance to community directors, dining managers, and Culinary staff, ensuring consistent delivery of high-quality services and exceptional customer experiences.
- Collaborate with the Regional Culinary team to establish and maintain service standards, policies, and procedures across all Arrow communities.
- Oversee the development and implementation of innovative dining programs, menus, and Culinary offerings that cater to residents' preferences, dietary needs, and nutritional guidelines.
- Monitor resident feedback and satisfaction metrics, implementing continuous improvement initiatives to enhance the dining and hospitality experience.
- Conduct regular site visits and inspections to assess service quality, cleanliness, and adherence to regulatory standards, providing guidance and support for areas needing improvement.
- Foster a culture of exceptional customer service, conducting training and development programs for dining and hospitality staff to enhance their skills and ensure consistent service delivery.
- Develop event and programming to capitalize additional revenue streams in the culinary department
- Collaborate with community department heads and Sales and Marketing teams to develop and execute effective strategies that highlight dining and hospitality offerings as key differentiators for attracting new residents.
- Manage budgets, monitor expenses, and optimize cost control measures without compromising service quality.
- Stay abreast of industry trends, emerging dining concepts, and hospitality innovations, implementing relevant changes and improvements to enhance the resident experience.
- Review customer service surveys, grievance reports, and monthly town hall notes.
- Provide hiring, training, and general oversight.
- When called upon, participate in care planning and other meetings, formal and informal.
- Participate in all training offered by employer.
Requirements - Be at least eighteen (18) years of age.
- Be in good health, and physically and mentally capable of performing assigned tasks. Good physical health shall be verified by a health screening performed by a physician not more than six (6) months prior to or seven (7) days after employment.
- Demonstrates freedom from pulmonary tuberculosis within seven (7) days of employment and annually thereafter.
- Has a current Adult First Aid card upon hire and maintains current status throughout employment.
- Has at least three (3) years of total experience in senior housing or a related field is preferred.
- Has demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision.
- Proficient and professional written and oral communication skills.
- Completion of formal culinary training, a degree in hospitality management, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience.
- Computer literacy sufficient to create, modify and print word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. Able to send, receive, and forward e-mail.
Physical Requirements While performing the duties of this job, the employee is regularly required to communicate in person and through written correspondence, and navigate in a kitchen and dining room. This position is very active and requires standing, walking, bending, kneeling, and stooping all day. This position also requires employee to be able to retrieve items from storage, including overhead bins or cabinets. The employee must frequently lift and/or move items up to 50 pounds. The use of a ladder is required. The position requires employees to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. The job functions are primarily indoors, but employee may be required to work outside for events. |
