Director - Travel
Compass Group, North America, Syracuse, NY, United States
Position Title: Director - Travel
Salary:
$86,000 - $95,000
Other Forms of Compensation:
Benefits offered
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 competitive advantage is our team members. We constantly strive to strengthen our service culture, ensuring 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.
Project Manager – Opening Team Lead The Opening Team Lead 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. 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.
Essential Functions and Key Tasks:
As the Opening Team Lead (OTL) you will be leading Unidine and Morrison Living Operations at the location, working with and directing onsite salary and hourly teams both culinary and FOH/systems.
Your ability to implement a precise brand‑designed process as leader of the transition management team is essential to opening new business at our client facilities.
Flexibility and the ability to adapt on the move in facility transitions will be very important; each transition follows a designed process though there may be change requests that alter our plan.
You are the ambassador on site for the CCL brand, values, vision, and mission. You will lead daily lineup, train all staff and new onsite management to adopt our culture into daily operations.
Essential is an understanding of all CCL and brand‑specific systems & processes for Senior Living, Health Care, and Retail management.
Ability to communicate clearly and concisely with residents/guests, knowing what, when, and how to communicate depending on the audience and subject matter (sensitivity and timing).
Ensure high quality, good tasting and well‑presented foods are served to all residents, population in all areas within established time frames.
Being able to train new Dining Service Director (DSD) on all our systems and processes.
Food and supply purchasing as needed – adhering to product specifications and authorized vendors.
Drive and support recruiting efforts, onboard new hires and/or ensure that client employees are transitioned to Compass payroll & benefit programs in a timely manner.
Set up and implement prescribed position control worksheets, budgets, and develop location job flows.
Schedule and supervise department personnel with adherence to productivity metrics.
Responsible for inputting and managing payroll weekly.
Oversight with FOH/systems manager for daily POS cash auditing, banking deposits and petty cash reconciliation.
Oversight with FOH/systems managers of dining room operations including all associated service methods, ambiance and sanitation practices.
Create and maintain excellent relationships with residents, Executive Director, fellow department heads and staff and CCL support and senior leadership.
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 daily/weekly.
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.
Serve Safe, Choke Save and Allergen certification preferred.
Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.
Prior experience leading Dining service transitions and openings from a lead role is preferred.
The successful candidate will thrive in a fast‑paced environment that offers unlimited growth opportunities and rewards achievements.
Work Environment:
Scheduling may require 10 days on and 4 days off; determined by support needs and transition of business.
This position requires extensive travel up to 100%.
Must live within 1 hour from major airport.
Must have a valid driver’s license and reliable transportation.
Requires work with extreme temperatures/conditions and frequent interaction with heated equipment, grease, refrigeration/freezer and other at‑risk conditions.
Computer knowledge and ability to work with multiple software programs is essential.
Involves repetitive motion, walking and/or standing for extended periods of time.
Frequent lifting, pushing, and carrying.
Requires repetitive wrist motion.
CCL is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.
Disclaimer: Please note project managers are assigned based on the needs of the business and are scheduled accordingly. If an assignment is not available, project managers may be called upon to wait at home completing any outstanding training requirements before using their available FTO. Should there be no available assignments beyond a 2‑week at home period, the ultimate impact may be potential separation for lack of work.
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/
#J-18808-Ljbffr
$86,000 - $95,000
Other Forms of Compensation:
Benefits offered
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 competitive advantage is our team members. We constantly strive to strengthen our service culture, ensuring 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.
Project Manager – Opening Team Lead The Opening Team Lead 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. 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.
Essential Functions and Key Tasks:
As the Opening Team Lead (OTL) you will be leading Unidine and Morrison Living Operations at the location, working with and directing onsite salary and hourly teams both culinary and FOH/systems.
Your ability to implement a precise brand‑designed process as leader of the transition management team is essential to opening new business at our client facilities.
Flexibility and the ability to adapt on the move in facility transitions will be very important; each transition follows a designed process though there may be change requests that alter our plan.
You are the ambassador on site for the CCL brand, values, vision, and mission. You will lead daily lineup, train all staff and new onsite management to adopt our culture into daily operations.
Essential is an understanding of all CCL and brand‑specific systems & processes for Senior Living, Health Care, and Retail management.
Ability to communicate clearly and concisely with residents/guests, knowing what, when, and how to communicate depending on the audience and subject matter (sensitivity and timing).
Ensure high quality, good tasting and well‑presented foods are served to all residents, population in all areas within established time frames.
Being able to train new Dining Service Director (DSD) on all our systems and processes.
Food and supply purchasing as needed – adhering to product specifications and authorized vendors.
Drive and support recruiting efforts, onboard new hires and/or ensure that client employees are transitioned to Compass payroll & benefit programs in a timely manner.
Set up and implement prescribed position control worksheets, budgets, and develop location job flows.
Schedule and supervise department personnel with adherence to productivity metrics.
Responsible for inputting and managing payroll weekly.
Oversight with FOH/systems manager for daily POS cash auditing, banking deposits and petty cash reconciliation.
Oversight with FOH/systems managers of dining room operations including all associated service methods, ambiance and sanitation practices.
Create and maintain excellent relationships with residents, Executive Director, fellow department heads and staff and CCL support and senior leadership.
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 daily/weekly.
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.
Serve Safe, Choke Save and Allergen certification preferred.
Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.
Prior experience leading Dining service transitions and openings from a lead role is preferred.
The successful candidate will thrive in a fast‑paced environment that offers unlimited growth opportunities and rewards achievements.
Work Environment:
Scheduling may require 10 days on and 4 days off; determined by support needs and transition of business.
This position requires extensive travel up to 100%.
Must live within 1 hour from major airport.
Must have a valid driver’s license and reliable transportation.
Requires work with extreme temperatures/conditions and frequent interaction with heated equipment, grease, refrigeration/freezer and other at‑risk conditions.
Computer knowledge and ability to work with multiple software programs is essential.
Involves repetitive motion, walking and/or standing for extended periods of time.
Frequent lifting, pushing, and carrying.
Requires repetitive wrist motion.
CCL is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.
Disclaimer: Please note project managers are assigned based on the needs of the business and are scheduled accordingly. If an assignment is not available, project managers may be called upon to wait at home completing any outstanding training requirements before using their available FTO. Should there be no available assignments beyond a 2‑week at home period, the ultimate impact may be potential separation for lack of work.
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/
#J-18808-Ljbffr