Senior Director of Dining Services

Compass Group•Lake Forest, IL

26d•$110,000 - $115,000

About The Position

The Senior Director of Dining Services is the strategic business leader for a community’s food and beverage and culinary operation. The role is accountable for resident and client satisfaction through consistently high-quality products and hospitality, meeting financial goals, and fostering a positive work environment. The director oversees departmental strategy and implementation of Compass Community Living’s service strategy and serves as the face of the company. The position leads food and beverage operations, financial and budget management, exceptional customer service, and team building. It requires visible engagement in the community, sound operational and financial judgment, and the ability to develop, coach, and hold the team accountable while delivering a strong resident and client experience.

Requirements

Five to seven years of direct foodservice operational management experience, including 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.
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 Microsoft Office, email, and the Internet.
ServSafe® Certified.

Nice To Haves

B.S. degree in Food Services Technology/Management or a related field, or an A.A. degree plus four years of directly related experience.
Previous P&L accountability or contract-managed service experience.

Responsibilities

Develop and implement an operating strategy aligned with Compass Community Living and client business strategies, and communicate expectations to the community team.
Take ownership of business outcomes and hold the on-site leadership team accountable for desired service behaviors.
Evaluate personnel, operations, and culinary situations and make appropriate recommendations.
Maintain a professional, resilient demeanor and adapt and problem-solve during stressful periods.
Conduct daily walk-throughs to ensure compliance with Department of Health regulations and Compass Group standards.
Direct safety, sanitation, and maintenance programs.
Lead pre-meal briefings and staff meetings, and ensure ongoing communication across food and beverage operations.
Communicate relevant information promptly to executives, supervisors, coworkers, and subordinates.
Understand market dynamics and enterprise objectives; assess strengths, weaknesses, opportunities, risks, and issues; and develop plans to drive business results.
Analyze P&L drivers and financial results, identify opportunities, and implement plans to achieve expected results.
Develop the overall budget and operate the account within the approved budget while maximizing client value.
Coach and support the team in managing wages, food and beverage costs, and controllable expenses.
Review financial reports and statements against budget and develop strategies to improve financial performance.
Understand the client’s business model and prioritize resident needs.
Build relationships with residents, staff, and other community departments through visible participation and engagement.
Review resident satisfaction results and other data, share feedback with the team, and take corrective action when needed.
Improve service through communication, mentorship, feedback, and individual coaching.
Monitor market trends and introduce food and beverage products to meet resident expectations, generate revenue, and support client satisfaction.
Empower employees to provide excellent service.
Lead regular team member meetings and create a positive, motivating work environment.
Establish performance, budget, and team goals.
Solicit employee feedback, maintain an open-door policy, and address employee concerns based on satisfaction results.
Identify team members’ development needs and provide coaching, mentoring, feedback, and training.
Cross-train team members and promote professional growth and development.
Recruit, train, and retain talent, including using behavioral-based interviewing.
Hire food and beverage leaders with the expertise, creativity, and entrepreneurial leadership to meet operational needs.
Treat employees fairly and equitably, and hold self and team members accountable.