DINING SERVICES DIRECTOR - The George Washington University - Washington, DC

Compass Group•Riverdale Park, MD

18h•Onsite

About The Position

The Director of Dining Services is a key leadership position responsible for the overall success of a comprehensive dining program within a prestigious university environment. This role is ideal for an energetic, entrepreneurial leader who is continuously seeking innovative ways to elevate service, enhance the guest experience, and operate efficiently within a complex foodservice setting. The Director provides strategic and operational leadership across all dining platforms—including retail, residential dining, and catering—while ensuring exceptional service delivery, strong financial performance, and high levels of client and customer satisfaction.

Requirements

5–7 years of progressive foodservice operational management experience, including inventory and purchasing control
Strong understanding of food and catering trends, with an emphasis on: Quality and presentation, Production efficiency, Sanitation and food safety, Food and labor cost controls
Proven leadership, coaching, and team‑development skills
Strong written and verbal communication skills, with the ability to engage effectively at all levels
Client and campus stakeholders
Guests and associates
Excellent financial, budgeting, and analytical skills
Proficient with computer systems, including Microsoft Office, reporting platforms, email, and internet‑based tools
ServSafe® Certification required or must be obtained

Nice To Haves

Bachelor’s Degree in Foodservice Management, Hospitality, or a related field preferred
Associate’s Degree with four or more years of directly related experience will also be considered
Previous P&L responsibility or experience managing contract foodservice operations strongly preferred

Responsibilities

Provide overall leadership and direction for Dining Services operations, ensuring consistent quality, service, and financial performance
Manage and develop a team of salaried managers and hourly associates, fostering engagement, accountability, and professional growth
Oversee the coordination, execution, and evaluation of all foodservice operations within the account
Lead recruitment, hiring, training, performance management, and employee relations, including coaching, recognition, and corrective action as needed
Prepare, manage, and maintain the annual operating budget, ensuring fiscal responsibility and cost control
Utilize company systems to complete required daily, weekly, and monthly reporting, including inventory, cash controls, production records, payroll, and timekeeping
Ensure all food and beverage production and service meet company standards for quality, presentation, portion control, sanitation, and safety
Maintain full compliance with HACCP, OSHA, health department, and university requirements
Oversee and support retail, cafeteria, and catering operations, ensuring seamless execution for daily service and special events
Serve as the primary point of contact for client relations, continuously working to meet and exceed expectations
Drive quality improvement initiatives, innovation, and service excellence across the dining program
Perform additional duties as assigned to support the overall success of the account