DIR, DINING SERVICES I

Compass Group•Monroe Township, NJ

7d•$90,000 - $95,000•Onsite

About The Position

Morrison Living has built community through dining experiences for over a century, driven by a passion for hospitality and culinary excellence. We deliver exceptional service and aim to be the best part of someone’s day. The Director of Dining Services is the strategic business leader of the community’s food and beverage/culinary operation, ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment. You will oversee the development and implementation of departmental strategies and ensures implementation of the Compass Community Living’s service strategy as well as be the face of the company.

Requirements

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred.
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.
Previous P&L accountability or contract-managed service experience is desirable.
Strong supervisory, leadership, management, and coaching skills.
Strong communication skills, both written and verbal.
Ability to communicate on various levels to include management, client, customer, and associate levels.
Excellent financial, budgetary, accounting, and computational skills.
Proficient computer skills to include various computer programs, Microsoft Office programs, e-mail, and the Internet.
ServSafe® Certified

Responsibilities

Develop and implement overall operating strategy that is aligned with the Compass Community Living and client business strategy, disseminates the vision within the community so all team members understand expectations.
Take full ownership of driving desired outcomes as if the business owner and hold the on-site leadership team accountable for demonstrating desired service behaviors.
Quickly evaluate personnel, operations, and culinary situations and make appropriate recommendations.
Maintain a professional and positive demeanor with a high level of resilience during stressful periods, adapt and problem solve when required.
Perform daily walk-through to ensure full compliance with Department of Health regulations and Compass Group standards.
Direct and conduct safety, sanitation, and maintenance programs.
Ensure that regular, ongoing communication occurs in all areas of food and beverage by leading pre-meal briefings and staff meetings.
Advise and update executives, supervisors, co-workers, and subordinates on relevant information in a timely manner.
Understand market dynamics, enterprise level objectives and important aspects of Compass Community Living’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans.
Align individual and team actions to drive business results.
Recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and put plans into action to deliver expected results.
Develop overall budget and operate the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent.
Coach and support team to optimally manage wages, food & beverage cost, and controllable expenses.
Review financial reports and statements to determine how the account is performing against budget.
Work with team to resolve areas of concern and develop strategies to improve the department’s financial performance.
Understand the client’s business model to prioritize what is most important to their residents.
Be visible within the community to build and maintain excellent relationships with residents, staff, and other departments within the community to be seen as a member of the client’s management team.
Review resident satisfaction results and other data to identify areas of improvement, share feedback with all team members to ensure resident and client expectations are met, and take appropriate corrective action when needed.
Improve service by communicating and assisting individuals to understand resident needs, providing mentorship, feedback, and individual coaching when needed.
Stay aware of market trends and introduce new food and beverage products to meet or exceed resident expectations, generate increased revenue, and ensure client satisfaction.
Empower employees to provide excellent service that exceed resident and client satisfaction.
Regularly lead team member meetings.
Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents.
Establish goals including performance goals, budget goals, team goals, etc.
Solicit employee feedback, apply an "open door" policy and review employee satisfaction results to identify and address employee problems or concerns.
Identify the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential.
Cross-train abilities for all skills, promote the professional growth and development of the entire team.
Find, train, and retain talent starting with behavioral based interviewing.
Hire food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation.
Ensure employees are treated fairly and equitably.
Act as an empathetic leader while still being able to hold self and team members accountable.