DIRECTOR OF DINING

Compass Group•Garden City, GA

23d•$75,000 - $80,000

About The Position

The Director of Dining Services leads the successful operation of Dining Services and is responsible for foodservice-related activities, including retail, cafeteria, and catering services; quality improvement; sanitation; infection control; and client-related activities. The Director ensures client and customer satisfaction through efficient, cost-effective management that meets or exceeds expectations. This position oversees the direction, coordination, and evaluation of a $1.5 million managed-volume account and manages salaried managers and hourly associates in the Food Service Department. Culinary experience is preferred.

Requirements

Five to seven years of direct foodservice operational management experience.
Knowledge of inventory and purchasing.
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 various computer programs, Microsoft Office, email, and the Internet.
ServSafe® certification.

Nice To Haves

Culinary experience preferred.
A bachelor's degree in Food Services Technology/Management or a related field, or an associate degree plus four years of directly related experience, preferred.
Previous P&L accountability or contract-managed service experience is desirable.

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/timekeeping.
Oversee and participate in food and beverage preparation and service in accordance with company standards for preparation, presentation, sanitation, safety, HACCP and OSHA guidelines, and portion control.
Perform other duties as assigned.