DINING SERVICES DIRECTOR - Pipeline - NYC

Compass Group USA Inc•White Plains, NY

43d•$110,000 - $120,000

About The Position

The Dining Services Director role offers an exciting opportunity for a dynamic and innovative leader who is passionate about creating exceptional dining experiences. This key leadership position is responsible for overseeing the successful operation of Dining Services, ensuring client and customer satisfaction through efficient, cost-effective management that consistently meets and exceeds expectations. The Director will lead all foodservice-related activities, including retail, cafeteria, catering, quality improvement, sanitation, infection control, and client engagement.

Requirements

Bachelor's degree in Food Services Technology/Management or related field; or Associate degree plus four years of directly related experience.
5-7 years of operational management experience in foodservice, including inventory and purchasing control.
Strong knowledge of food and catering trends with a focus on quality, production, sanitation, cost control, and presentation.
Proven leadership, team-building, and coaching skills.
Excellent communication skills, both written and verbal, with the ability to engage effectively at all levels (management, clients, customers, and team members).
Strong financial, budgeting, and analytical skills.
Proficiency in computer applications, including Microsoft Office and other relevant systems.

Nice To Haves

Previous P&L accountability or experience in contract-managed services is desirable.
ServSafe Certification preferred.

Responsibilities

Lead and support salaried managers and hourly team members within the Food Service Department.
Oversee the overall direction, coordination, and evaluation of the account.
Recruit, hire, and train team members; plan, assign, and direct work; evaluate performance; recognize achievements; and address concerns to maintain a positive work environment.
Prepare and manage the annual budget.
Utilize company systems to complete required reports (inventory, cash, production records, payroll/timekeeping, etc.).
Ensure food and beverage preparation and service meet company standards for quality, presentation, sanitation, and safety (including HACCP and OSHA guidelines).
Maintain portion control and cost management.
Perform other duties as assigned.