Director of Hospitality and Resident NJ-PA-MD Market

We are seeking a hospitality-driven leader to elevate the resident and family experience across our independent and assisted living communities. This role bridges the gap between traditional hospitality service standards and senior living operations - training, coaching, and guiding front-line staff, department managers, and community leaders to deliver consistently exceptional, warm, and dignified service.

The ideal candidate brings a strong front-of-house management background (hotels, resorts, fine dining, or private clubs) and is passionate about translating those service standards into a senior living setting where residents call their community "home."

• Design and deliver hospitality-based service training programs for dining, concierge, front desk, activities, and care-adjacent staff
• Create onboarding curricula that instill a "resident-first" service culture from day one
• Lead ongoing coaching sessions, service audits, and role-play scenarios to reinforce standards
• Develop training materials, service scripts, and standard operating procedures (SOPs)

• Train dining and culinary staff on proper food presentation, plating techniques, and portioning consistent with fine-dining standards, adapted for resident dietary needs
• Partner with Executive Chefs and dining services managers to align front-of-house service with kitchen execution, ensuring food arrives to the table at the right temperature, timing, and presentation
• Coach servers on menu knowledge, ingredient familiarity, and the ability to speak confidently about dishes, preparation methods, and dietary accommodations
• Establish plating and presentation standards that elevate the dining experience while respecting texture-modified and special dietary requirements common in senior living
• Lead pre-shift dining meetings to review daily menus, plating expectations, and service flow
• Conduct regular dining room and kitchen-pass audits to ensure consistency between plate presentation and service delivery

• Partner with community Executive Directors, Department Heads, and Managers to identify service gaps and build improvement plans
• Serve as a mentor and resource for front-line staff, modeling best-in-class hospitality behaviors
• Coach managers on team accountability, service recovery, and leading by example

• Establish and monitor service quality benchmarks across communities (dining, housekeeping, transportation, front desk, activities)
• Conduct regular walkthroughs, secret-shopper style evaluations, and resident/family satisfaction reviews
• Track and report on service metrics; recommend corrective action plans where needed

• Champion a culture of warmth, dignity, and personalized service appropriate for older adults and their families
• Collaborate with HR and community leadership on recognition programs that reinforce service excellence
• Support change with management as new service standards or programs are rolled out

• Travel between communities to deliver consistent training and standards company-wide
• Act as a liaison between corporate hospitality vision and on-the-ground community execution

• 5+ years of front-of-house hospitality management experience (hotel, resort, restaurant, club, or similar guest-services environment)
• Strong working knowledge of culinary fundamentals, menu composition, and food plating/presentation standards
• Demonstrated experience training, coaching, or developing service staff and/or managers
• Strong presentation, facilitation, and public speaking skills
• Excellent interpersonal skills with the ability to build trust with staff at all levels, from front-line associates to executive directors
• Deep understanding of what exceptional service looks and feels like — and the ability to teach it
• Comfortable working in and adapting hospitality standards for a healthcare-adjacent, senior living environment
• Willingness to travel between communities as needed

• Prior experience in senior living, assisted living, or healthcare hospitality
• Culinary training, culinary arts education, or back-of-house kitchen experience
• Certification or coursework in hospitality management, training and development, or adult learning
• Experience developing SOPs, training manuals, or service playbooks
• Familiarity with…