Senior Living Communities Invests in Dining through Crucial Hires
2012-01-08
Senior Living Communities announced today the hiring and promotion of Frances Showa and Jeff Ellis, respectively, to oversee the growth and improvement of the company’s dining services division during 2012.
As of January 1, 2012, each Senior Living Community offers a Flexible Dining Dollar program which allows Members greater flexibility, value and choice in their dining options. Frances Showa, an experienced and proven regional manager with a diverse background, will oversee all aspects of dining service and delivery in her new role as Vice President of Dining Services.
Showa is a registered dietetic technician and a professional chef. Most recently, she served as Regional Consultant of Food Services for American Senior Communities where she was responsible for overseeing all aspects of food service and delivery at more than 30 communities in Indiana.
Prior to her time with American Senior Communities, Showa served as General Manager of Dining Services for Morrison Senior Dining where she oversaw the operations and food delivery service of skilled, assisted living and independent living units totaling 300 residents. She also has food service experience in various hospital settings and also served as Director of Training and Development for Mrs. Fields of Mexico in Mexico City.
She completed a Masters of Business Administration from Indiana Wesleyan University in 2008, has an Associate of Arts degree in Dietetics and a Dietary Service Supervisor Certificate both from Long Beach City College in California. She also graduated from the Epicurean Cooking School in West Los Angeles in 1990 with her Professional Chef Certificate.
Jeff Ellis, a resident of Amelia Island, Fla., was promoted to the position of Dining Services Trainer from his previous position as Dining Room Manager at Osprey Village, a Senior Living Community located on Amelia Island. In his new position, Ellis will enhance the dining experience for Members through an increased focus on elegant service delivery and food presentation.
With the transition to the Flexible Dining Dollar system and the hiring of Showa and Ellis, Senior Living Communities is making a distinct shift towards restaurant-quality, gourmet dining in the retirement communities it operates throughout the Southeast and Midwest.
Other changes include more casual dining fare served in community cafѐs and bars, an expanded spirits and wine list, and eclectic and gourmet entrée offerings crafted from local market finds.
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