Food Service Director

Creative Dining Services•Grand Rapids, MI

19d

About The Position

Creative Dining Services is seeking a Food Service Director to lead dining operations at Calvin University in Grand Rapids, Michigan. The director oversees daily operations, supports and develops the management team, and delivers an exceptional dining experience while meeting financial and operational goals. The role is responsible for budgeting, cost control, team development, quality assurance, and client relationships, contributing to a successful and sustainable dining program. Creative Dining Services is a hospitality and food-service management company headquartered in Zeeland, Michigan. It partners with organizations including corporate offices, K-12 schools, colleges and universities, and senior living communities, with a focus on creating memorable dining experiences and building relationships through hospitality.

Requirements

Bachelor's degree in Business, Hospitality Management, or a related field, or at least 10 years of successful management experience in lieu of a degree; equivalent combinations of education, training, and experience may be considered.
ServSafe certification.
Allergen certification.
Proficiency with Microsoft Office.
Proven ability to lead, develop, and motivate teams.
Experience developing, managing, and adhering to budgets.
Strong customer service and relationship-building skills.
Excellent communication, problem-solving, and critical-thinking abilities.

Nice To Haves

Advanced degree in Management, Hospitality, or a related field.
Experience facilitating formal training and employee development.
Experience overseeing food service or hospitality operations, including financial performance, quality assurance, and regulatory compliance.

Responsibilities

Oversee daily dining operations and maintain food quality, service, safety, sanitation, and company standards.
Develop and manage budgets, monitor sales and profits, review financial reports, identify improvement opportunities, and maintain cost controls.
Hire, train, coach, supervise, and evaluate managers and staff; identify development opportunities and support professional growth.
Ensure compliance with company policies, employment regulations, food safety requirements, sanitation standards, and required training programs.
Review key performance indicators, conduct quality assurance audits, address operational concerns, and implement corrective action plans.
Build and maintain client relationships; communicate with clients and the Operations Director, prepare business reviews, share financial updates, and support account retention.
Plan and evaluate marketing initiatives, merchandising programs, and new products or procedures that enhance the dining experience and support business goals.
Lead regular team meetings and communicate company updates, initiatives, and other information professionally and promptly.
Evaluate operational processes, identify opportunities to improve efficiency and customer satisfaction, and recommend practical solutions.
Ensure financial records, operational reports, meeting summaries, and other required documentation are accurate and completed on time.