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About the Role

The Director of Hospitality Services is responsible for creating and maintaining a welcoming, clean, comfortable, and enjoyable living environment for residents. This position provides leadership and oversight for integrated hospitality functions, including dining, culinary services, housekeeping, and resident experience.

Responsibilities

• Provide overall leadership for Hospitality Services, integrating dining, culinary, and housekeeping functions into a coordinated resident-centered service model.
• Establish and maintain expectations for cleanliness, presentation, service, responsiveness, and hospitality.
• Maintain a visible presence in resident dining and living areas and assess the resident experience.
• Seek resident feedback and respond to concerns and opportunities for improvement.
• Participate in Resident Council, Food Committee, and department head meetings.
• Support facility events and coordinate hospitality-related needs.
• Promote teamwork and shared accountability among staff.
• Direct all food service and culinary operations in accordance with applicable requirements and policies.
• Plan, review, approve, and maintain cycle menus.
• Ensure food is prepared and served according to approved menus and standardized recipes.
• Ensure residents receive appropriate dietary accommodations.
• Maintain current resident diet information and communicate dietary changes.
• Coordinate with the consultant dietitian.
• Ensure meals are checked for accuracy, quality, appearance, temperature, and compliance with diet orders.
• Oversee meal preparation, portioning, distribution, and dining service.
• Monitor the overall dining experience.
• Ensure proper food handling, storage, labeling, dating, and rotation practices.
• Procure food, beverages, and dining supplies and maintain appropriate inventory levels.
• Inspect food and supplies upon receipt.
• Maintain emergency food and water supplies.
• Conduct routine inventory of food, dry goods, paper products, and other departmental supplies.
• Ensure kitchen equipment is appropriately maintained, cleaned, and operated safely.
• Maintain kitchen, food storage, preparation, dishwashing, and service areas in a clean and sanitary condition.
• Monitor dishwashing processes, sanitation procedures, and required documentation.
• Maintain required food service records, logs, menus, diet information, invoices, and other regulatory documentation.
• Direct and oversee housekeeping services.
• Establish cleaning routines, schedules, and standards for resident rooms, bathrooms, dining areas, common areas, and other assigned spaces.
• Routinely inspect resident and common areas to ensure established cleanliness, sanitation, safety, and presentation standards are maintained.
• Ensure staff have appropriate cleaning products, equipment, PPE, and supplies.
• Ensure cleaning chemicals and hazardous materials are properly stored, labeled, and used.
• Monitor infection prevention practices associated with cleaning, sanitation, waste removal, and environmental services.
• Coordinate with Maintenance/Environmental Services regarding equipment repairs, building concerns, pest control, and other environmental issues.
• Identify opportunities to improve the appearance, comfort, and overall presentation of resident living and dining spaces.
• Respond promptly to concerns related to cleanliness and hospitality services.
• Recruit, orient, train, supervise, coach, and evaluate staff.
• Develop schedules and assignments to support dining, housekeeping, and resident service needs.
• Ensure adequate staffing and adjust assignments as necessary.
• Clearly communicate performance and service expectations and hold team members accountable.
• Provide ongoing education and in-service training.
• Promote cross-training and teamwork.
• Recognize strong performance and provide timely coaching and corrective action.
• Participate in employee performance management and disciplinary processes.
• Ensure required employee training, competencies, and departmental documentation are completed and maintained.
• Ensure Hospitality Services operates in compliance with applicable federal, New York State, and local requirements.
• Maintain compliance with HIPAA, Corporate Compliance, Residents’ Rights, and organizational policies.
• Protect resident confidentiality, dignity, preferences, and personal property.
• Maintain required food service, sanitation, cleaning, and safety documentation.
• Conduct routine inspections and audits of kitchen, dining, housekeeping, storage, and resident service areas.
• Ensure appropriate use of PPE and safe handling of cleaning chemicals, kitchen equipment, knives, and other potentially hazardous equipment.
• Monitor workplace safety practices.
• Identify hazardous conditions and ensure they are corrected or reported promptly.
• Participate in quality assurance, infection prevention, safety, and other facility initiatives.
• Develop and implement corrective action plans when deficiencies or opportunities for improvement are identified.
• Remain current regarding regulatory requirements and industry best practices.
• Develop and manage the Hospitality Services budget in collaboration with the Administrator and Business Office.
• Operate Hospitality Services within established budget guidelines.
• Monitor food, supply, labor, and other departmental expenses.
• Evaluate purchasing opportunities, vendors, products, and processes.
• Maintain appropriate inventory controls and minimize waste.
• Review departmental operations and recommend improvements.
• Maintain departmental policies, procedures, schedules, and records.
• Perform other duties and responsibilities as assigned by the Administrator.

Requirements

• Minimum of five years of experience in institutional or regulated food service, senior living, healthcare hospitality, or a related field.
• Supervisory or management experience strongly preferred.
• ServSafe certification required or obtained within the timeframe established by the organization.
• Demonstrated ability to lead employees performing a variety of dining, culinary, and housekeeping responsibilities.
• Strong organizational, communication, customer service, and problem-solving skills.
• Ability to manage staffing, schedules, supplies, budgets, and competing operational priorities.
• Must demonstrate a compassionate, resident-centered approach and the ability to create a positive hospitality experience.
• Must be able to perform the essential functions of the position with or without reasonable accommodation.
• The position requires regular walking and standing throughout the facility and frequent presence in kitchens, dining areas, resident living areas, and housekeeping work areas.
• Duties may require bending, reaching, stretching, climbing, pushing, pulling, lifting, and carrying supplies or equipment.
• The Director must be able to safely perform the physical requirements of the position with or without reasonable accommodation.

Skills

• Food safety
• Sanitation
• Infection prevention
• Regulatory compliance
• Leadership
• Team management
• Budget management
• Menu planning
• Food purchasing
• Inventory management
• Customer service
• Problem-solving
• Organizational skills
• Communication skills

Location

• Clarence, NY

Work Type

• Full Time

Experience Level

• 5+ years experience
• Supervisory/management experience preferred

Education Level

• ServSafe certification

Salary/Compensations

• $60,000.00 - $67,500.00

About the Company

• Brothers Of Mercy Sacred Heart Home is a senior living facility.