NEXDINE Hospitality

Graphics Designer

• Design and produce visual assets for Dining Services, including menus, signage, promotional materials, digital displays, social media graphics, presentations, training manuals, and internal communications
• Collaborate with marketing, culinary, and operations teams to translate concepts into compelling visual storytelling
• Ensure all designs align with brand standards while supporting individual dining concepts and locations
• Manage multiple projects simultaneously, meeting deadlines in a fast-paced, service-oriented environment
• Prepare final files for print and digital production, ensuring accuracy and quality
• Contribute creative ideas to campaigns, seasonal promotions, and new dining initiatives
• Maintain and organize design files and templates for ongoing use

Graphic Designer

Vice President

• Provide leadership to a team to achieve program excellence and financial success
• Establish and maintain effective resident and client rapport
• Manage colleagues to ensure they exceed client’s expectations and achieve performance metrics
• Oversees a Corporate Dining Facility as the top business leader
• Develop management team through training, coaching, and mentoring
• Analyze unfavorable items or trends and take corrective action
• Communicate objectives, reinforce standards, and monitor performance
• Develop guides a strategic business plan to direct operational performance

Resident Campus Vice President

People Operations

• The Client People & Culture Specialist reports to the Campus Vice President and is responsible for leading and enhancing colleague recruitment, onboarding, and continuous development.
• Ensure full execution of our comprehensive 30-day orientation, cultivates a culture of hospitality excellence, and develops training programs.
• Serve as the first point of contact for colleagues seeking information regarding P&C policies, procedures, and programs.
• Coordinate end-to-end colleague lifecycle processes, including pre-employment, onboarding, offboarding, employment changes, transfers, and promotions within Workday.
• Oversee and ensure full compliance with NEXDINE’s 30-day orientation program across all service areas.
• Design and facilitate hospitality, communication, and service recovery training programs for colleagues at all levels.

Client People and Culture Specialist

Administrative Assistant

• Support NEXDINE Hospitality’s Senior Living communities by providing financial oversight, administrative leadership, and operational support to dining services.
• Manage spend-downs, inventory controls, labor budgets, scheduling support, and catering administration while ensuring compliance with NEXDINE standards and community expectations.
• Partner closely with Dining, Finance, Operations, and Community Leadership to drive accountability, efficiency, and a high-quality resident dining experience.

Business Office Manager – Dining Services

Operations

• Serve as the culinary and operations expert within the region
• Oversee all aspects of culinary production, purchasing, sustainability, and program development
• Support the opening of new Senior Living Dining Services communities
• Promote and develop existing food service programs
• Review, recommend, and standardize prices and products
• Engage in meal preparation and quality checks
• Monitor food purchasing expenses
• Develop operational strategies with the executive team
• Manage and motivate a high-performance team
• Maintain client relationships to ensure satisfaction and retention
• Assess unit manager performance and provide guidance
• Implement corrective action plans as necessary

General Manager – Traveling Operations Support

Director

• Responsible for developing and executing full-cycle recruitment strategies to attract mission-aligned talent.
• Collaborate with department leaders to forecast hiring needs and source high-performing candidates.
• Ensure all new colleagues experience a structured, welcoming, and brand-aligned onboarding journey.
• Oversee and ensure full compliance with NEXDINE’s 30-day orientation program across all service areas.
• Champion the NEXDINE hospitality culture through training, leadership development, and ongoing colleague engagement.
• Provide guidance, coaching, and recommendations to management and employees to support effective problem resolution.

Client Director – Talent and Hospitality Culture

Manager

• Develop and execute culinary results to exceed customer expectations
• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
• Responsible for the quality of all food products and ensure that standards are met
• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines
• Manage client relationships to maintain client satisfaction and account retention
• Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff

Chef Manager

• Responsible for directing food operations and quality control
• Ensure adherence to safety, sanitation, and productivity standards
• Create procedures to improve unit performance
• Conduct frequent client communication and meetings
• Participate in financial planning and P&L analysis

Director of Dining Services

• The General Manager reports to the Executive Vice President and is responsible for managing the daily operations of the unit.
• Responsible for exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development while creating a positive work environment for staff.
• Responsible for directing and assisting the Chef Manager and hourly staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation.
• Oversight of all aspects of catering operations including assisting the catering team as needed.
• Assist with food production including grab and go items, deserts, breakfast and lunch specialties and executive catering needs.
• Maintain vendor and client relationships.
• Oversight of supplies, equipment and work areas.
• Work closely with the Chef regarding purchasing of all food or other supplies as needed.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Responsible for payroll processing and other financials.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained.
• Manage department controllable expenses and adhere to budgetary guidelines.

General Manager

• Responsible for providing leadership to a team spanning two CCRC's to achieve program excellence and financial success.
• Establish and maintain effective resident and client rapport through engaged leadership by proactively addressing any challenges, concerns or problems.
• Manage colleagues to ensure that they both exceed client’s expectations and achieve targeted quality and performance metrics.
• Oversee a multi-level of care community on site as the top business leader; establishes and maintains effective client and resident relations.
• Develop the management team through appropriate training, coaching and mentoring to ensure strong daily operational performance and effective personnel development.
• Ensure organizational financial and community performance targets by analyzing unfavorable items or trends, and taking timely corrective action.
• Communicate objectives, reinforce high standards, monitor performance, and address team issues.
• Develop guides a strategic business plan to direct operational performance and retention while ensuring NEXDINE Hospitality is aligned to client strategies.

Campus Vice President

• Collaborate with clients to understand their event requirements, preferences, and expectations.
• Plan, organize, and execute catering events, ensuring a seamless and memorable experience for clients and guests.
• Coordinate with vendors, including catering services, decorators, and entertainment providers, to ensure all aspects of the event are well-managed.
• Create detailed event timelines and manage event logistics to ensure timely execution.
• Address and resolve any issues or challenges that may arise during events.
• Provide exceptional concierge services to guests, including answering inquiries, making reservations, and offering personalized assistance.
• Maintain a professional and welcoming atmosphere for guests, ensuring their needs are anticipated and met.
• Handle guest complaints or concerns promptly and effectively, striving to exceed expectations.
• Keep abreast of local events, and services to provide guests with relevant information.
• Coordinate with maintenance staff to address any repairs or improvements needed in a timely manner.
• Manage scheduling and logistics for meeting rooms, ensuring availability and proper setup.
• Work closely with vendors to ensure the timely delivery of supplies and services.
• Develop and maintain relationships with facility-related service providers.

Director of Hospitality

• The General Manager reports to the Executive Vice President and is responsible for managing the daily operations of the unit.
• Responsible for exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development while creating a positive work environment for staff.
• Responsible for directing and assisting the Chef Manager and hourly staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation.
• Oversight of all aspects of catering operations including assisting the catering team as needed.
• Responsible for maintaining vendor and client relationships.
• Manage department controllable expenses and adhere to budgetary guidelines.
• Provide direction and manage performance of all direct and indirect reports ensuring employee development and engagement.