DIRECTOR, DINING SERVICES - Food Service, IN

Compass Group•Greenfield, IN

About The Position

The Director of Dining Services is a leadership role responsible for the successful operation of Dining Services. The Director manages client and customer satisfaction through efficient, cost-effective operations that meet or exceed expectations. The role oversees foodservice activities, including retail, cafeteria, and catering services, quality improvement, sanitation, infection control, and client-related activities.

Requirements

Five to seven years of direct foodservice operational management experience, including knowledge of inventory and purchasing.
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 at various levels.
Excellent financial, budgetary, accounting, and computational skills.
Proficient computer skills, including various computer programs, Microsoft Office, email, and the Internet.
ServSafe® Certified.

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

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 preparing and serving food and beverages in accordance with company standards for preparation, presentation, sanitation, safety, HACCP and OSHA guidelines, and portion control.
Perform other duties as assigned.