Food and Beverage Director

Wisteria at Warner Center, a brand-new Continuing Care Retirement Community opening in Summer 2026, is excited to announce an opportunity to join our founding team as Food and Beverage Director. Discover a workplace where you're truly valued — and enjoy a comprehensive benefits package designed to support your well-being, development and success.

• Excellent benefits package including medical, dental, vision, life insurance, flexible spending accounts, and a Safe Harbor 401(k) plan with generous company match!
• Generous Paid Time Off (PTO), Flex Holidays, and 6 Paid holidays per year for full-time staff.
• $2,000 a year in Tuition Assistance for full-time employees and robust Talent Development Program – we help you accelerate your career!
• Wellness program with the opportunity to earn a 30% discount on your benefit premiums!
• Employee Meal Program coming! We will prepare delicious meals for you daily!

The Food and Beverage Director is responsible for providing effective food and beverage services; and is responsible for the dining experience of residents, visitors, and employees; selecting, training and supervising all food and beverage personnel; procuring supplies and equipment; assisting with budget preparation and operating within budgetary guidelines.

This is a full time, onsite, position located in Woodland Hills, California.

Compensation: $130,000 plus 15% annual bonus potential

PRINCIPLE DUTIES:

Leadership

• Organizes, directs and supervises all food and beverage activities in residential living, front and back of house.
• Delegates authority to management and supervisory staff for task details to facilitate smooth flow of materials and services.
• Promotes teamwork within the department, and between departments, to ensure smooth operations and quality service.
• Conducts monthly leadership team meetings and other regular meetings with front and back of house teams as needed.
• Consistently conducts dining rounds, especially at dinner, to engage with Residents.

Service/Quality Control Functions

• Maintains established dietary standards and policies.
• Develops programs, procedures, and processes that enhance overall resident satisfaction with food and beverage services.
• Plans and assists in preparation of special meals for parties, banquets, etc.
• Assures efficiency of food preparation and serving in compliance with local, state and federal standards, sanitation, and hygiene and health standards of personnel.
• Reviews and maintains required records and reports covering:
  • Number and kinds of regular and therapeutic diets.
  • Prepared nutritional and caloric analyses of meals.
  • Costs of raw food and labor.
  • Computation of daily meal costs.
  • Inventory of equipment and supplies.
  • Department cost control procedures.
• Monitors the care and the safe and sanitary use of supplies and equipment and all infection control policies and procedures.
• Ensures quality, nutritious meals are provided daily in the employee lounges.
• Performs specific work duties and responsibilities as assigned.

Human Resources/Training/Employee Engagement Duties

• Oversees the selection, training, evaluating and disciplining of all food and beverage personnel.
• Actively develops and drives ongoing departmental employee engagement and oversees employee/HR issues within the department.
• Provides guidance and approval of accurate payroll processing in compliance with federal and state regulations.
• Ensures the scheduling of training, and compliance with this training, of all applicable federal, state, and local regulations, including but not limited to OSHA guidelines, labor laws, Health and Safety Codes, etc.

Financial/Risk Management Functions

• Interviews salespeople and purchases food and supplies, checks incoming food and supplies, and directs storage location and procedures.
• Records department costs, maintains an accurate inventory control system, and regularly checks storage areas for stock level of staple items.
• Responsible for risk management oversight of department processes, procedures and controls.
• Establishes and maintains financial controls that support departmental budget.
• Participates in the research, preparation, and writing of department budget.

QUALIFICATIONS:

• Minimum of 10+ years’ experience in the administration of a large food services system, such as a resort, hotel, or club; fine dining experience preferred.
• Bachelor’s degree in culinary arts or a related hospitality field.
• Must possess excellent communication skills both written and verbal.
• Ability to work in close cooperation with residents, guests, visitors, families, supervisors and peers in a fast-paced environment. Requires courtesy, tact and graciousness.