Multi-Unit Dining Service Director

Nexdine•Westborough, MA

19d•Onsite

About The Position

The Director reports to the Regional Vice President and is responsible for managing the daily operations of the unit. Responsible for meeting or exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development, and creating a positive work environment for staff. Manages annual revenue of $5M.

Requirements

Communication Proficiency
Customer/Client Focus
Problem Solving/Analysis
Leadership
Team Oriented
Project Management
Oversees all employees of the unit and is responsible for the performance management and hiring of direct or indirect reports within the unit.

Responsibilities

Directing and/or assisting the Executive Chef/staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation.
Ensuring the quality of all food products and that standards are met.
Oversight of all aspects of catering operations.
Maintaining vendor relationships and monitoring of vendor purchasing guidelines.
Assisting Executive Chef in oversight of supplies, equipment, or work areas to ensure conformance to established standards.
Arranging for equipment purchases or repairs.
Oversight of purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
Determining production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
Ensuring company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
Creating, compiling, and recording production or operational data on specified forms.
Creating procedures and strategies to improve unit performance.
Ensuring compliance with all contractual requirements.
Participating in Business Review process and presentation.
Ensuring frequent client communication and facilitating monthly/quarterly meetings.
Managing department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, adherence to budgetary guidelines.
Generating financial reports, assisting in budget planning process, and P&L analysis and reporting.
Developing operational forecasts, explaining variances and managing all unit accounting functions.
Oversight of inventory management and updating price fluctuation.
Participating in monthly P&L review process with corporate office.
Providing direction and managing performance of all direct and indirect reports ensuring employee development, engagement and compliance with company related policies and standards.
Managing and motivating employees through continuous communication and regular team meetings.
Instructing, training and supervising direct or indirect reports in the preparation, cooking, garnishing, or presentation of food.
Providing superior customer service to include being attentive, approachable, greeting and thanking customers.
Performing other duties and responsibilities as assigned.