Director of Dining Services

Compass Group•New York, NY

6d•$90,000 - $105,000

About The Position

The Director of Dining Services manages the client relationship, oversees a team of managers and hourly associates, and leads operations for a growing corporate dining site population in New York City. The role supports a complimentary food program that includes lunch three times per week, monthly breakfast service, and a pantry program operating five days per week. The Director is also the primary contact for on-site catering needs. This position calls for a strategic, hands-on leader who can build strong client relationships, elevate culinary and service programs, and drive operational and financial performance. The Director leads high-volume dining and catering operations while maintaining high standards for quality and execution, and ensures programs reflect the client’s brand, culture, preferences, and business objectives.

Requirements

Five or more years of progressive foodservice leadership experience, including directing dining operations, managing teams, overseeing client relationships, and driving financial performance in a premier corporate dining, hospitality, or contract foodservice environment.
Proven experience leading high-volume dining and catering operations.
Strong client relationship management and customer service skills.
Demonstrated experience managing budgets, P&L, labor, and financial performance.
Experience leading and developing teams in a fast-paced, service-focused environment.
Strong culinary knowledge and a passion for innovative, high-quality food experiences.
Excellent communication, organization, problem-solving, and leadership skills.
Commitment to learning, professional growth, and delivering exceptional client and guest experiences.

Responsibilities

Serve as the senior operational leader and primary liaison for the client, building collaborative relationships with key stakeholders.
Oversee daily dining operations, including service, hospitality, staffing, safety, sanitation, and compliance.
Lead, coach, and develop associates and managers, fostering accountability, engagement, and continuous improvement.
Partner with culinary leadership to develop innovative menus and deliver high-quality food and beverage experiences.
Ensure dining programs reflect the client’s brand, culture, preferences, and business objectives.
Manage account P&L, budgeting, forecasting, purchasing, labor, and financial performance.
Identify opportunities to enhance the guest experience, improve operational efficiency, and support account growth.
Lead implementation of culinary, hospitality, sustainability, and wellness programs.
Oversee high-volume dining and catering operations while maintaining premier standards of quality and execution.
Monitor customer and client feedback and develop action plans to address opportunities and exceed expectations.
Collaborate with internal departments and partners to ensure seamless service delivery across the account.
Serve as the primary contact for on-site catering needs.