Director of Dining Services - Pipeline Potential N

Compass Group

28d•$80,000 - $90,000

About The Position

Flik Independent School Dining has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades. Our passionate team of associates is fully committed to delivering exceptional foodservice experiences every single time. Our meals are crafted from fresh, locally sourced ingredients, supporting sustainable agricultural practices that benefit our communities. But we don't stop at just foodservice – we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily. By combining nutritious meals with comprehensive education, we equip students with the essential tools they need to lead a healthy and thriving life. We believe in nourishing the whole person, creating community through great food and programming, and doing what’s right, every time. We are Nourishing a Brighter Future. Job SummaryThe Director of Dining Services is responsible for leading all aspects of dining operations at a private or independent K–12 school, ensuring outstanding service, exceptional food quality, and strong client satisfaction. This role oversees daily operations, financial performance, team leadership, and partnership building with school administrators and community members.The ideal candidate is a strategic and hands‑on leader with deep experience in institutional or contract dining, a passion for food service excellence, strong financial acumen, and a commitment to creating a welcoming dining environment for students, faculty, and guests.

Requirements

Minimum 5 years of progressive food service management experience, with at least 5 years in institutional or contract dining.
Demonstrated experience managing teams of 15+ employees.
Strong financial management skills, including budgeting, forecasting, cost control, and inventory management.
Strong background in catering, special events, and high‑volume food production.
Knowledge of health department regulations, USDA requirements, and OSHA safety protocols.
Contract management experience, including understanding of performance metrics, SLAs, and contractual obligations.
Proven ability to lead and develop teams, meet deadlines, and drive critical initiatives.
Proficient in Microsoft Office Suite (Word, Excel, Outlook, PowerPoint, Teams).
Excellent interpersonal, organizational, and communication skills.
Passion for continuous improvement, innovation, and delivering an outstanding dining experience.

Nice To Haves

K–12, college, or independent school dining experience strongly preferred.
Bachelor’s degree in Hospitality Management, Business Administration, or related field (or equivalent experience).
ServSafe Manager certification.

Responsibilities

Provide leadership and direction for all food service operations, including student dining, catering, and special events.
Build and maintain strong relationships with clients, school administrators, students, and guests to ensure exceptional service and satisfaction.
Collaborate with the Executive Chef and culinary team to design and implement seasonal menus and innovative culinary programs.
Lead all financial aspects of the account, including budgeting, forecasting, invoice processing, daily sales reporting, catering invoicing, and period-end closing.
Ensure compliance with all food safety, sanitation, allergen, and regulatory protocols; champion a strong culture of safety for associates and guests.
Conduct daily pre‑service meetings to align the team on expectations, service standards, and operational updates.
Lead recruitment, onboarding, scheduling, training, and performance management for dining associates.
Conduct mid‑year and annual performance reviews; provide mentorship, coaching, and professional development opportunities.
Drive participation and engagement through marketing, menu innovation, promotional events, and catering showcases.
Ensure high standards of service, cleanliness, and presentation across all dining venues.
Uphold contract requirements, performance metrics, and service‑level agreements (SLAs) as outlined in the client contract.