Director of Dining Services

Compass Group•Austin, TX

7d•$80,000 - $85,000•Onsite

About The Position

The Director of Dining Services leads the successful operation of Dining Services and is responsible for delivering client and customer satisfaction through efficient, cost-effective management that meets or exceeds expectations. The role oversees all foodservice-related activities, including retail, cafeteria, and catering operations, quality improvement, sanitation, infection control, and client-related activities. This position manages salaried managers and hourly associates, directs account operations, and oversees food and beverage preparation and service in accordance with company standards for preparation, presentation, sanitation, safety, HACCP, OSHA, and portion control. The Director also prepares and manages the annual budget and uses company systems to complete operational reports.

Requirements

Five to seven years of direct foodservice operational management experience, with 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 at various levels, including management, client, customer, and associate 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

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

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; and 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/time-keeping.
Oversee and participate in preparing and serving food and beverage items in adherence to company standards for preparation, presentation, sanitation, safety, HACCP and OSHA guidelines, and portion control.
Perform other duties as assigned.