Director of Dining Services

Compass Group•Evanston, IL

1d•$85,000 - $90,000•Onsite

About The Position

As the Director of Dining Services, you’ll take ownership of a high-quality dining operation, leading the team, building a strong client partnership, and ensuring an exceptional experience for every guest. This is a hands-on leadership opportunity for someone who enjoys being close to the operation while also driving the financial and strategic success of the account. You’ll partner closely with culinary leadership to deliver innovative food programs, develop a high-performing team, and continuously look for ways to elevate the dining experience. The Director of Dining Services is responsible for the overall success of the account, including daily operations, team leadership, client relations, financial performance, and culinary programming. This role requires a collaborative, highly visible leader who can balance exceptional hospitality with strong business results.

Requirements

3–5+ years of progressive foodservice management experience.
High-volume food production and catering experience strongly preferred.
Proven experience managing budgets, P&L, labor, and financial performance.
Strong team leadership, coaching, and development skills.
Excellent client relationship and communication skills.
Hands-on, proactive leadership style with strong operational instincts.
Ability to thrive in a fast-paced, client-focused environment.
Passion for hospitality, food, and creating exceptional guest experiences.

Nice To Haves

Bachelor’s degree in Hospitality, Culinary Arts, Business, or a related field preferred.

Responsibilities

Lead daily dining operations and create a positive, high-performing team culture.
Hire, train, coach, motivate, and develop associates and managers.
Build and maintain strong relationships with clients, guests, and internal partners.
Partner with the Chef and culinary team on menu development and execution of high-quality food programs.
Own account P&L, budgeting, forecasting, cost controls, and overall financial performance.
Oversee high-volume food production, catering, and special events.
Lead new culinary programs, service initiatives, and operational improvements.
Maintain exceptional standards for food quality, hospitality, sanitation, and guest experience.
Identify opportunities to improve efficiency, customer satisfaction, and financial results.
Serve as a trusted partner to the client and proactively respond to changing business needs.