DIR, DINING SERVICES - CHARLESTON SC

Compass Group•North Charleston, SC

1d•$80,000 - $85,000

About The Position

The Director of Dining Services is an energetic, entrepreneurial manager responsible for the successful operation of Dining Services. The Director ensures client and customer satisfaction through efficient, cost-effective management that meets and exceeds expectations. The role oversees all foodservice-related activities, including retail, cafeteria and catering services, quality improvement, sanitation, infection control, and client-related activities. The position provides leadership for food service managers and hourly associates, oversees account operations, and manages budgeting, reporting, food preparation and service. The Director ensures food is prepared and served according to company standards for quality, presentation, sanitation, safety, and portion control, including applicable HACCP and OSHA guidelines.

Requirements

Five to seven years of direct foodservice operational management experience, including inventory and purchasing knowledge and 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 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 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 the preparation and service of food and beverage items in accordance with company standards for preparation, presentation, sanitation, safety, HACCP and OSHA guidelines, and portion control.
Perform other duties as assigned.