DINING SERVICES DIRECTOR/CHEF

Compass Group • Xenia, OH

28d • $65,000 - $72,000

About The Position

The Director of Dining Services is the strategic business leader for a 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 fostering a positive work environment. The Director oversees the development and implementation of departmental strategies, ensures the Compass Community Living service strategy is implemented, and serves as the face of the company.

The position leads the food and beverage operation, aligns operating strategy with Compass Community Living and client business goals, and ensures compliance with health regulations and company standards. It directs safety, sanitation, and maintenance programs, maintains communication across the operation, and advises relevant stakeholders. The Director oversees budgets and financial performance, analyzes results and cost drivers, and works with the team to improve financial outcomes.

The role is highly visible in the community and builds relationships with residents, staff, and other departments. It uses satisfaction data and market trends to improve service and offerings. The Director also leads, hires, trains, coaches, and develops the food and beverage team; establishes goals; promotes a positive and accountable workplace; and supports employee growth and retention.

The listed salary is $65,000–$72,000, with bonus compensation also offered. Morrison Living is part of Compass Group USA.

Requirements

• Senior living or healthcare culinary experience is required.
• Five to seven years of direct foodservice operational management experience, including 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, including the ability to communicate with management, clients, customers, and associates.
• Excellent financial, budgetary, accounting, and computational skills.
• Proficient computer skills, including Microsoft Office programs, email, and the Internet.
• ServSafe® certification.

Nice To Haves

• Bachelor’s degree in Food Services, Management, or a related field, or an associate 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 the client’s business strategy, and communicate expectations to team members.
• Take ownership of business outcomes and hold on-site leadership accountable for service behaviors.
• Evaluate personnel, operations, and culinary situations and make appropriate recommendations.
• Conduct daily walk-throughs to ensure compliance with Department of Health regulations and Compass Group standards.
• Direct safety, sanitation, and maintenance programs.
• Lead pre-meal briefings and staff meetings and maintain timely communication with executives, supervisors, coworkers, and subordinates.
• Develop the overall budget and operate the account within the approved budget while maximizing value for the client.
• Analyze P&L drivers, budgets, financial reports, and statements; identify concerns and implement plans to improve financial performance.
• Coach and support the team in managing wages, food and beverage costs, and controllable expenses.
• Build and maintain relationships with residents, staff, and other community departments, and remain visible in the community.
• Review resident satisfaction results and other data, share feedback, and take corrective action to meet resident and client expectations.
• Improve service through communication, mentorship, feedback, and coaching.
• Monitor market trends and introduce food and beverage products that meet resident expectations, support revenue, and satisfy clients.
• Empower employees to provide excellent service.
• Lead team meetings and foster a positive, motivating work environment that supports a high-quality hospitality experience.
• Establish performance, budget, and team goals.
• Solicit employee feedback, maintain an open-door policy, and address employee concerns.
• Identify development needs and coach, mentor, cross-train, and train team members to support performance and professional growth.
• Recruit, interview, hire, train, and retain food and beverage leadership talent with the functional expertise and leadership needed by the operation.
• Ensure employees are treated fairly and equitably while holding self and team members accountable.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance and accidental death coverage
• Disability insurance
• Retirement plan
• Flexible Time Off
• Paid parental leave
• Holiday time off, varying by site and state
• Personal leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet insurance
• Commuter benefits
• Employee Assistance Program
• Flexible Spending Accounts
• Potential paid and/or unpaid time off in accordance with applicable federal, state, and local laws

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed