DINING SERVICES DIRECTOR

Compass Group•Muskegon Charter Township, MI

21d•$65,000 - $70,000

About The Position

The Director of Dining Services leads the successful operation of Dining Services and is responsible for client and customer satisfaction through efficient, cost-effective management that meets or exceeds expectations. The role oversees foodservice activities, including retail, cafeteria, and catering operations, quality improvement, sanitation, infection control, and client-related activities. It is an opportunity for an energetic, entrepreneurial manager who seeks better ways to conduct business.

Requirements

Three to seven years of direct foodservice operational management experience, with knowledge of inventory and purchasing control.
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.
Ability to communicate with management, clients, customers, and associates.
Excellent financial, budgetary, accounting, and computational skills.
Proficient computer skills, including various computer programs, Microsoft Office, email, and the Internet.
ServSafe® certification.

Nice To Haves

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

Responsibilities

Manage salaried managers and hourly associates in the Food Service Department.
Oversee the overall direction, coordination, and evaluation of the account.
Interview, hire, and train associates; plan, assign, and direct work; appraise performance; reward and discipline associates; address complaints; and resolve problems.
Prepare and manage the annual budget.
Use company systems to complete required daily, weekly, and monthly reports, including inventory, cash reports, production records, and payroll/timekeeping.
Oversee and participate in food and beverage preparation and service in accordance with company standards for preparation, presentation, sanitation, safety, HACCP and OSHA guidelines, and portion control.
Perform other duties as assigned.