Director of Dining Services

Southern Foodservice Management Inc•Richmond, VA

7d•Onsite

About The Position

Southern Foodservice Management is seeking a highly motivated Director of Dining Services with strong leadership skills to oversee a large-scale, high-volume campus-style dining operation. This position plans, organizes, and directs daily foodservice operations serving approximately 20,000 meals per day across a dynamic, multiple-buildings environment. The operation includes multiple dining and service areas offering a variety of food concepts and meal options throughout the day. The Director of Dining Services is responsible for all aspects of the operation, including culinary execution, guest experience, financial performance, staffing, purchasing, food safety, facilities, and client relationships. The ideal candidate will bring experience leading a large-volume, multi-concept foodservice operation such as university or campus dining, institutional foodservice, contract dining, healthcare, or a similarly complex environment. This individual must be an energetic, hands-on leader with strong communication skills and the ability to develop teams while managing multiple operational priorities.

Requirements

Bachelor’s Degree or equivalent combination of education and relevant foodservice management experience.
Minimum of 5 years of foodservice management experience in a large-scale operation.
Demonstrated experience successfully managing a high-volume dining hall, campus dining program, institutional foodservice operation, multi-unit dining program, or full-service cafeteria environment.
Experience managing multiple dining areas, service styles, or food concepts within one operation strongly preferred.
Prior foodservice leadership experience within university dining, contract foodservice, healthcare, military/government dining, or another complex institutional environment preferred.
Strong knowledge of both Front of House and Back of House operations.
Proven experience leading and developing large teams of salaried and hourly employees.
Strong understanding of high-volume food production, purchasing, inventory management, and food cost controls.
Proficiency in labor management, budgeting, forecasting, P&L management, and controllable expenses.
Excellent leadership, communication, organizational, and problem-solving skills.
Strong customer service focus with the ability to build effective relationships with clients, employees, and guests.
Knowledge of HACCP, food safety, sanitation, and applicable health and safety regulations.
Computer proficiency, including working knowledge of Microsoft Word, Excel, and PowerPoint.
Ability to prioritize responsibilities and effectively manage multiple areas of operation in a fast-paced environment.
Flexible schedule and ability to support operations as business needs require.
Current Food Protection Manager/ServSafe certification required.
Must meet all requirements necessary to work within a federal government facility.
Strength: Lift up to 50lbs
Posture: Standing 50%, Walking 50%
Movement of objects: Occasional
Heavy lifting, Heavy Carrying, Pushing, Pulling
Climbing or Balancing: Occasional
Stooping: Frequent
Reaching: Frequent
Handling: Frequent
Talking/Hearing: Frequent
Seeing: Frequent
Temperature Variation: Frequent
Typing: Frequent
Reading: Frequent

Nice To Haves

Experience managing multiple dining areas, service styles, or food concepts within one operation strongly preferred.
Prior foodservice leadership experience within university dining, contract foodservice, healthcare, military/government dining, or another complex institutional environment preferred.

Responsibilities

Provide overall leadership and direction for a large-scale, high-volume foodservice operation serving approximately 20,000 meals daily.
Direct daily operations across multiple dining and service areas, including menu planning, food production, service execution, and overall guest experience.
Ensure all dining operations consistently meet established standards for food quality, presentation, service, sanitation, and safety.
Lead and develop a large team of salaried managers, supervisors, and hourly foodservice employees.
Recruit, interview, train, coach, and develop employees while creating a culture of accountability, teamwork, and excellent customer service.
Partner with culinary leadership to develop menus, special events, promotions, and dining programs that provide variety and enhance the overall dining experience.
Oversee high-volume food production while maintaining quality, consistency, portion control, and operational efficiency.
Develop and manage operating budgets, forecasts, Profit & Loss statements, and financial reporting.
Monitor food, labor, supply, and controllable expenses and implement appropriate cost-control measures.
Oversee purchasing, inventory management, product utilization, and vendor relationships.
Monitor operational performance and identify opportunities to improve efficiency, quality, customer satisfaction, and financial results.
Serve as the primary point of contact between Southern Foodservice Management and the client, maintaining a strong and collaborative partnership.
Resolve employee, customer, and operational concerns in a professional and timely manner.
Conduct regular management meetings, facility inspections, and operational reviews.
Oversee the cleanliness, maintenance, and overall condition of dining facilities and foodservice equipment.
Ensure compliance with company policies, food safety standards, sanitation requirements, OSHA regulations, and applicable federal requirements.
Oversee Quality Control standards and ensure contractual performance requirements are consistently met.
Manage employee relations and labor matters within a union environment, including corrective action and collective bargaining requirements when applicable.
Prepare required client reports, invoicing, proposals, and other operational documentation.
Maintain accurate operational records and protect confidential and sensitive information.
Provide leadership and support during special events and other high-volume service periods.