Regional Director - Strategic Client Portfolio

Compass Group•Indianapolis, IN

24d•$120,000 - $140,000•Onsite

About The Position

The System Director of Dining & Hospitality is a senior leadership role responsible for setting the vision, standards, and execution of an elevated, high-end dining and hospitality program across eight communities in the Indiana and Cincinnati markets. This role oversees approximately $30 million in annual volume and leads eight direct reports, each responsible for complex, multi-outlet dining operations. This is a single client with 8 facilities within the contract, equating it to a Regional Director – for a SINGLE Strategic Client Portfolio. The true title is System Director. This position functions at a regional leadership level and is designed for a hospitality executive with deep experience in high-end, full-service restaurant and food & beverage environments. Each community operates two to five distinct dining outlets, intentionally designed and executed to reflect upscale and fine-dining restaurant concepts, emphasizing ambiance, service, culinary execution, and overall guest experience. The System Director is a true culinary and hospitality professional—someone who understands how to translate fine-dining standards, thoughtful service, and culinary excellence into scalable, sustainable operations. This leader sets the tone for refinement, consistency, and elevated experiences across the entire system while fostering environments where teams thrive and guests feel genuinely welcomed.

Requirements

Senior leadership experience in high-end restaurants, fine dining, luxury hospitality, or upscale food & beverage operations
Proven success leading multi-unit, multi-outlet restaurant-style operations
Strong culinary foundation with the ability to evaluate and elevate chef-driven dining programs
Deep understanding of refined service standards, guest experience, and hospitality culture
Financial acumen with experience managing large, complex P&L structures
Exceptional leadership, communication, and coaching skills
Ability to travel regularly within the Indiana and Cincinnati markets
Bachelor’s degree in Hospitality, Culinary Arts, Business, or related field preferred, or equivalent experience

Nice To Haves

BS, Hospitality or Culinary degree preferred
Five years of foodservice operation experience
High volume production and catering experience is essential
Previous experience managing a budget
Desire to learn and grow with a top notch foodservice company

Responsibilities

Provide leadership, direction, and strategic oversight for dining and hospitality operations across eight communities.
Function as a regional leader, aligning high-end dining programs with broader lifestyle, hospitality, and experience-driven objectives.
Establish and maintain restaurant-quality standards for service, culinary execution, and guest engagement across all locations.
Lead, coach, and develop eight direct reports overseeing multi-outlet, high-end dining operations.
Champion a fine-dining, hospitality-forward philosophy rooted in full-service restaurant excellence.
Oversee the execution of chef-driven menus, refined service models, and elevated dining concepts across all communities.
Ensure dining outlets consistently deliver the polish, pacing, and attention to detail expected in high-end restaurants.
Partner with culinary leadership to drive innovation, seasonality, and continuous improvement in food and beverage programs.
Serve as a visible ambassador of hospitality, modeling intentional, guest-focused service standards.
Elevate service culture through coaching, training, and clear expectations rooted in warmth, professionalism, and attention to detail.
Drive guest satisfaction through proactive engagement, feedback analysis, and service recovery strategies.
Position dining as a signature experience and a defining element of each community.
Provide executive oversight of approximately $30 million in annual revenue across multiple locations.
Guide leaders in budgeting, labor strategy, and cost controls while preserving fine-dining quality and experience.
Analyze financial and operational performance to identify opportunities for growth, efficiency, and program elevation.
Ensure compliance with all food safety, sanitation, regulatory, and company standards.
Recruit, develop, and retain high-performing culinary and hospitality leaders with upscale or fine-dining backgrounds.
Create clear expectations, accountability structures, and development pathways for leadership teams.
Foster a culture of excellence, professionalism, and continuous improvement.
Support succession planning and long-term internal advancement across the system.