Service Director- Corporate Dining

Compass Group•Chicago, IL

1d•$80,000 - $90,000

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job SummaryJoin the premier hospitality team at Restaurant Associates, supporting JPMC Chicago —home to elevated corporate cafés, energetic food halls, curated retail dining, and best‑in‑class catering. This role also oversees an exclusive executive dining floor, delivering refined, personalized service to senior leadership and VIP guests. It’s an opportunity to grow your career within a dynamic, high‑performance environment that delivers exceptional hospitality and innovative culinary experiences. The Service Director leads service for an executive dining floor ensuring flawless daily service, elevated guest experiences, and seamless event execution. Responsibilities include managing service teams, directing high‑level catering functions, training staff, and partnering with culinary and client stakeholders to maintain best‑in‑class standards.

Requirements

Fine‑dining restaurant or luxury hotel experience required, ideally with exposure to executive‑level service.
Catering or large‑scale event experience strongly preferred.
Strong knowledge of service standards, catering trends, quality control, and sanitation practices.
Proficiency in MS Office (Word, Excel, PowerPoint, Outlook).
ServSafe Certification.

Responsibilities

Oversee service on an executive dining floor.
Ensure refined, attentive service appropriate for senior executives and VIP guests.
Manage event logistics, set‑ups, sanitation standards, and overall facility presentation.
Train and develop associates in fine‑dining service techniques, guest engagement, and menu knowledge.
Collaborate with culinary teams on menu planning for executive dining and special events.
Monitor labor and food costs to ensure efficient, high‑quality operations.
Build and maintain strong client relationships through proactive, polished communication.
Support additional foodservice responsibilities as needed.