Director of Dining Services

Compass Group•Richmond, VA

7d•$80,000 - $90,000

About The Position

The Director of Dining Services is the strategic business leader of the community’s food and beverage and culinary operation. The role is responsible for resident and client satisfaction through consistently high-quality food and best-in-class hospitality, while meeting financial goals and supporting a positive work environment. The Director oversees departmental strategy and implementation of Compass Community Living’s service strategy and serves as the face of the company. The Director leads the operation, ensures compliance with health and company standards, manages budgets and financial performance, builds relationships with residents and the client, and develops a capable, service-focused team. This includes coaching, mentoring, hiring, training, and holding team members accountable for service and operational outcomes.

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.
Proficient computer skills, including Microsoft Office, email, and the Internet.
ServSafe® certification.

Nice To Haves

B.S. degree in Food Services Technology/Management or a related field, or an A.A. 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 client business strategies, and ensure team members understand expectations.
Take ownership of business outcomes and hold the on-site leadership team accountable for service behaviors.
Evaluate personnel, operations, and culinary situations and make appropriate recommendations.
Perform daily walk-throughs to ensure compliance with Department of Health regulations and Compass Group standards.
Direct and conduct safety, sanitation, and maintenance programs.
Lead pre-meal briefings and staff meetings, and communicate relevant information promptly to executives, supervisors, co-workers, and subordinates.
Develop the account budget and operate within it while providing maximum 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, address concerns, and develop strategies to improve financial performance.
Build relationships with residents, staff, and other 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 to meet expectations.
Improve service through communication, mentorship, feedback, and individual coaching.
Monitor market trends and introduce food and beverage products to meet resident expectations, increase revenue, and support client satisfaction.
Empower employees to provide excellent service.
Set performance, budget, and team goals and regularly lead team meetings.
Promote a positive work environment, solicit employee feedback, and address employee concerns.
Identify team members’ development needs and provide coaching, mentoring, feedback, and training.
Cross-train team members and promote professional growth and development.
Find, train, and retain talent, including through behavioral-based interviewing.
Hire food and beverage leadership team members with the expertise and leadership needed to meet operational needs.
Ensure employees are treated fairly and equitably, and hold self and team members accountable.