Dining and Operation Servicess Director

Compass Group•Evanston, IL

7d•$95,000 - $105,000

About The Position

The Dining & Operation Services Director leads all aspects of dining and campus operations, including catering, Gordon’s Marketplace, and the Inspiring Grounds Coffee Shop. The role is responsible for exceptional service, food quality, client satisfaction, daily operations, financial performance, team leadership, culinary programming, and client relationships. It also ensures compliance with Evanston Health Department and Compass Group EHA health, safety, and sanitation standards. The position calls for a strategic, hands-on leader who is passionate about food service excellence, team development, and creating an engaging, welcoming dining experience. The Director oversees food service and event programming, develops associates and managers, works with culinary and facilities partners, supports financial management, and drives customer engagement and operational improvement.

Requirements

At least 5 years of food service management experience in hospitality, event operations, education services, or a related field.
Excellent interpersonal, organizational, and verbal and written communication skills.
Experience managing budgets, financial reporting, inventory, cost controls, and overall account profitability.
Strong background in catering, special events, and high-volume food production.
Proven ability to lead and develop teams, manage competing priorities, and execute key initiatives.
Flexible schedule, including early mornings, evenings, weekends, and holidays.

Nice To Haves

Bachelor’s degree in Hospitality, Culinary Arts, or Business, or equivalent experience.
Union experience.
ServSafe certification.
Passion for continuous improvement, innovation, and delivering an exceptional dining experience.

Responsibilities

Lead all food service operations, including executive programming, full-time student events, dining services, catering, and special events, ensuring required details, setups, and specifications are met.
Manage and develop associates and managers while fostering a positive, service-focused team culture.
Build and maintain relationships with clients, customers, guests, and internal departments.
Partner with the Executive Chef and culinary team to develop and implement seasonal menus and innovative culinary programs.
Manage vendor performance and conduct operational evaluations to identify service improvements, operational adjustments, and staffing timelines.
Partner with the Facilities Operations Manager to oversee Program Assistant team activities, including event setups, furniture moves, and operational support for executive education programs, conferences, meetings, and special events.
Schedule, organize, and conduct regular weekly and monthly client meetings.
Support the Accounting Manager with budgeting, forecasting, invoice processing, daily sales reporting, catering invoicing, and period-end close.
Ensure compliance with food safety, sanitation, and allergen standards, including training, cleaning standards, inspections, and other compliance requirements.
Lead recruitment, onboarding, scheduling, training, and performance management for associates and managers.
Conduct mid-year and annual performance reviews and provide coaching, feedback, and development opportunities.
Drive customer engagement through marketing initiatives, menu innovation, promotions, and catering events.
Maintain high standards of service, cleanliness, and presentation across dining areas.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life and accidental death insurance
Disability insurance
Retirement plan
Paid time off
Holiday time off (varies by site/state)
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
Paid Parental Leave
Personal Leave
Potential paid and/or unpaid time-off benefits in accordance with applicable laws