Multi Unit Director

CCL Hospitality Group

Position Title: SYSTEMS DIRECTOR - INDIANAPOLIS

Reports To: VPO

Salary: $120,000 - $140,000

Other Forms of Compensation: 15% Bonus Eligible

THIS POSITION IS LOCATED IN INDIANAPOLIS - RELOCATION IS 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 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.

The System Director of Dining & Hospitality is a senior leadership role responsible for setting the vision, standards, and execution of an elevated, high‑end dining and hospitality program across ten communities in the Indiana and Cincinnati markets. This role oversees approximately $30 million in annual volume and leads eight direct reports, each responsible for complex, multi‑outlet dining operations. It is a single client with 8 facilities within the contract, equating it to a Regional Director – for a SINGLE Strategic Client Portfolio.

The true title is System Director.

This position functions at a regional leadership level and is designed for a hospitality executive with deep experience in high‑end, full‑service restaurant and food & beverage environments. Each community operates two to five distinct dining outlets, intentionally designed and executed to reflect upscale and fine‑dining restaurant concepts, emphasizing ambiance, service, culinary execution, and overall guest experience.

The System Director is a true culinary and hospitality professional – someone who understands how to translate fine‑dining standards, thoughtful service, and culinary excellence into scalable, sustainable operations. This leader sets the tone for refinement, consistency, and elevated experiences across the entire system while fostering environments where teams thrive and guests feel genuinely welcomed.

• Provide leadership, direction, and strategic oversight for dining and hospitality operations across eight communities.
• Function as a regional leader, aligning high‑end dining programs with broader lifestyle, hospitality, and experience‑driven objectives.
• Establish and maintain restaurant‑quality standards for service, culinary execution, and guest engagement across all locations.
• Lead, coach, and develop eight direct reports overseeing multi‑outlet, high‑end dining operations.

• Champion a fine‑dining, hospitality‑forward philosophy rooted in full‑service restaurant excellence.
• Oversee the execution of chef‑driven menus, refined service models, and elevated dining concepts across all communities.
• Ensure dining outlets consistently deliver the polish, pacing, and attention to detail expected in high‑end restaurants.
• Partner with culinary leadership to drive innovation, seasonality, and continuous improvement in food and beverage programs.

• Serve as a visible ambassador of hospitality, modeling intentional, guest‑focused service standards.
• Elevate service culture through coaching, training, and clear expectations rooted in warmth, professionalism, and attention to detail.
• Drive guest satisfaction through proactive engagement, feedback analysis, and service recovery strategies.
• Position dining as a signature experience and a defining element of each community.

• Provide executive oversight of approximately $30 million in annual revenue across multiple locations.
• Guide leaders in budgeting, labor strategy, and cost controls while preserving fine‑dining quality and experience.
• Analyze financial and operational performance to…