The Watermark at Trinity Names Saylor Director of Dining Services
The Watermark at Trinity, an independent, assisted living and memory care community in Pasco County, Florida, has hired Mark Saylor as Director of Dining Services. Saylor has more than 25 years of experience in food and beverage operational management and 13 years of experience in the senior living industry.
“We’re excited to welcome Mark to our team,” said David Schupack, Executive Director of The Watermark at Trinity. “His experience in the senior living environment, paired with his past food and beverage experience, makes him a great fit to oversee the creative aspects of menu planning, as well as operations of our many dining options.”
Previously, Saylor served as the Executive Chef for Grand Villa Senior Living in Clearwater, Fla. In addition to his more than decade of experience as an Executive Chef and Dining Services Director in the senior living environment, Saylor has served as Executive Chef of Onondaga Golf & Country Club in Fayetteville, N.Y. and Disney’s Celebration Golf Club in Celebration, Fla. He is a Certified Dietary Manager, Certified Food Protection Professional (CDM®, CFPP®).
“I’m excited about joining The Watermark at Trinity, as it’s a high-end senior living community where I can utilize my culinary talents to provide some of the best dishes available to seniors today,” said Saylor. “I’m looking forward to bringing fresh ideas to their already fantastic dining options and offering unique and elegant dining options residents have come to expect.”
The Watermark at Trinity offers flexible dining options with six different options to choose from. At The Town Center, residents can enjoy a chef-prepared meal with restaurant-style dining in The Mark, chef demonstrations in the Exhibition Kitchen, healthy, casual options in the Gallery Café or happy hour in The W Lounge.
The community also offers a unique dining option called Gourmet Bites, which enhances independence and restores the joy of dining for individuals living with physical, neuromuscular and cognitive changes. Menu items are transformed into nutritionally balanced, protein-packed meals that are served as bite-size hors d’oeuvres intended to be eaten by hand.
In his role as Director of Dining Services, Saylor will oversee all kitchen operations, including hiring and training staff, planning and executing the menus, and ensuring that the food and service meets The Watermark at Trinity’s high standards. In addition, he will plan and host cooking demonstrations and tastings for residents and guests.