Dining Services Director

Compass Group•Wilmington, DE

16h•$65,000 - $70,000

About The Position

Unidine, a member of Compass Group USA, is seeking a Dining Services Director to lead a food and beverage operation in Wilmington, Delaware. The role is responsible for setting and implementing an operating strategy aligned with Compass Community Living and the client’s business strategy, and for ensuring team members understand service expectations. The director takes ownership of operational results, evaluates personnel and service situations, maintains a professional and resilient approach, and ensures compliance with health regulations and company standards. The position also directs safety, sanitation, and maintenance programs and maintains regular communication across the operation. The director oversees account financial performance, including budget development, monitoring performance against budget, managing labor, food and beverage costs and other controllable expenses, and addressing opportunities to improve results. The role works closely with the client and community to understand resident priorities, build relationships, review satisfaction feedback, improve service, and introduce food and beverage offerings that support resident expectations and client satisfaction. The director leads and develops the team by setting goals, conducting meetings, creating a positive work environment, soliciting employee feedback, coaching and training employees, and recruiting and retaining talent. The role requires accountability, fairness, and the ability to develop the food and beverage leadership team. The listed salary range is $65,000 to $70,000. Unidine offers a range of benefits, including medical, dental, vision, life and disability insurance, a retirement plan, flexible time off, paid parental leave, and other programs and benefits.

Requirements

Five to seven years of direct foodservice operational management experience.
Knowledge of inventory and purchasing controls.
Strong knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Strong supervisory, leadership, management, and coaching skills.
Strong written and verbal communication skills, including the ability to communicate with management, clients, customers, and associates.
Excellent financial, budgetary, accounting, and computational skills.
Computer proficiency, including Microsoft Office programs, email, and the Internet.
ServSafe® certification.

Nice To Haves

Bachelor of Science degree in Food Services Technology/Management or a related field, or an associate degree plus four years of directly related experience.
Previous P&L accountability or contract-managed service experience.

Responsibilities

Develop and implement an operating strategy aligned with Compass Community Living and the client’s business strategy, and communicate expectations to team members.
Take ownership of desired business outcomes and hold the on-site leadership team accountable for service behaviors.
Evaluate personnel, operations, and culinary situations and make appropriate recommendations.
Conduct daily walk-throughs to ensure compliance with Department of Health regulations and Compass Group standards.
Direct safety, sanitation, and maintenance programs.
Lead pre-meal briefings and staff meetings, and ensure regular communication across food and beverage operations.
Communicate relevant information to executives, supervisors, coworkers, and subordinates in a timely manner.
Develop the account budget and operate the account in accordance with the approved budget while providing value to the client.
Coach and support the team in managing wages, food and beverage costs, and controllable expenses.
Review financial reports and statements, assess performance against budget, and develop strategies to improve financial results.
Build relationships with residents, staff, and other community departments, and understand the client’s business model and resident priorities.
Review resident satisfaction results and other data, share feedback with team members, and take corrective action as needed.
Improve service through communication, mentorship, feedback, and individual coaching.
Monitor market trends and introduce food and beverage products to meet resident expectations, support revenue, and ensure client satisfaction.
Set performance, budget, and team goals; lead team meetings; and promote a positive work environment.
Solicit employee feedback and address employee concerns.
Coach, mentor, cross-train, and develop team members through feedback and training.
Recruit, hire, train, and retain food and beverage talent, including leadership team members.
Ensure employees are treated fairly and equitably while holding self and team members accountable.