Culinary Operations Leader, Dining Services

CHR Consulting Services Inc; South Carolina; On-site; USD 100,000 - 150,000; Full time

Job summary

CHR Consulting Services Inc. seeks a Director of Dining Services to lead all dining operations in a multi-venue environment. The role focuses on delivering high-quality food, service excellence, and strategic planning to drive revenue and guest satisfaction.

The successful candidate will manage budgets, ensure compliance with health regulations, mentor staff, and collaborate with chefs and suppliers to optimize menus and operations.

Qualifications

• At least 5 years of progressive experience in food service management.
• Experience managing large-scale dining operations with multiple venues.
• Strong knowledge of food safety standards and sanitation.
• Experience budgeting and analyzing financial reports.

Responsibilities

• Develop and implement strategic plans for dining services.
• Manage daily operations of all dining facilities, including staffing and scheduling.
• Lead and evaluate dining staff to promote development and high performance.
• Ensure compliance with food safety and sanitation regulations.
• Collaborate with vendors to negotiate contracts and control costs.
• Monitor budgets and analyze operational data for improvement.
• Design innovative menus and service concepts for diverse needs.
• Coordinate with departments for events and catering services.

Skills

Dining operations

Budgeting & cost control

Food safety standards

Team leadership

Education

Bachelor's degree in Hospitality Management or Business Administration

Tools

POS systems

Inventory management software

Job description

CHR Consulting Services Inc. seeks a Director of Dining Services to lead all dining operations in a multi-venue environment. The role focuses on delivering high-quality food, service excellence, and strategic planning to drive revenue and guest satisfaction.

The successful candidate will manage budgets, ensure compliance with health regulations, mentor staff, and collaborate with chefs and suppliers to optimize menus and operations.