Food Service Director

Creative Dining Services•Sheldon, IA

10d•$65,000 - $75,000

About The Position

Creative Dining Services is seeking a Food Service Director to supervise unit operations, generate sales and controllable profits, and maintain company objectives and quality standards. The Director develops the onsite management team and support staff; inspects and evaluates operational costs, labor costs, safety, sanitation, and compliance with company policies and governmental regulations; and recommends and implements operational improvements, products, procedures, techniques, and policies. The role oversees planning, budgeting, reporting, and analysis for the account. The Director collaborates with the Operations Director on budgeting and staffing, manages and develops direct reports and unit managers, and ensures adherence to company financial and purchasing policies and state and federal employment regulations. The role monitors operational performance and client satisfaction, prepares quarterly business reviews for the Operations Director and client, and plans and analyzes merchandising and marketing programs. The Director also leads regular team meetings, ensures use and understanding of corporate communications, follows corporate electronic communication and litigation-hold requirements, and supports positive public relations and account retention.

Requirements

A bachelor’s degree in Business or Hospitality Management is preferred; an advanced degree in Management, Hospitality, or a related field is highly desirable.
In lieu of a bachelor’s degree, at least 10 years of successful managerial experience; an equivalent combination of education, training, and experience may be considered.
Proven superior customer relations skills.
Excellent communication skills.
Detail-oriented, with problem-solving and critical-thinking skills.
Experience facilitating formal training.
Proficiency with MS Office and general computer systems across a variety of electronic platforms.
Experience developing, managing, and adhering to budgets.
ServSafe Certification required.
Allergen Certification required.

Nice To Haves

Bachelor’s degree in Business or Hospitality Management.
Advanced degree in Management, Hospitality, or a related field.

Responsibilities

Collaborate with the Operations Director to prepare period and annual budgets.
Achieve maximum sales and profits consistent with acceptable operating standards.
Understand and ensure adherence to company purchasing and financial policies and procedures.
Collaborate with the Operations Director to determine staffing needs.
Hire, train, coach, supervise, evaluate, and manage the performance of direct reports.
Develop unit managers using the Human Resources gap analysis tool and create development plans as needed.
Understand and ensure adherence to state and federal employment rules and regulations.
Evaluate overall operational performance and ensure client satisfaction.
Prepare a complete quarterly operational business review, review it with the Operations Director, and present it to the client.
Plan and analyze merchandising and marketing programs.
Hold regular meetings with direct reports and the team.
Understand and ensure use of corporate communications, including the Weekly Digest.
Ensure written management and administrative communications comply with corporate electronic communication policy and litigation holds.
Ensure positive public relations and account retention.
Inspect and evaluate operational costs, labor costs, safety, sanitation, and compliance with company policies and governmental regulations.
Recommend and implement improvements to operations, products, procedures, techniques, and policies.
Oversee account planning, budgeting, reporting, and analysis.