Dining Services Assistant Director - Lead Operations & People

Compass Group, North America; Redlands (CA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental insurance

Vision care

Life insurance/AD&D

Disability insurance

Retirement plan

Flexible time off

Holiday time off

Job summary

CCL Hospitality Group is seeking an Assistant Director of Dining Services I to oversee day-to-day food service operations at a medium to large location. You will lead a team, develop talent, manage client relationships, and help achieve profitability and financial goals in your area.

You will collaborate with the Chef and management team to design nutritious, high-quality menus, implement new culinary programs with marketing, and uphold strong client relations while training and developing staff.

Qualifications

• 1 to 3 years of food service management experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Strong leadership and communication skills.
• Financial experience and business acumen skills.
• Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
• Associate’s degree is preferred.

Responsibilities

• Works with the Chef and management team in creating nutritious and top quality food.
• Implements new culinary programs in conjunction with the marketing and culinary teams.
• Maintains excellent relationships with the client.
• Manages, trains, and develops associates.
• Performs other duties as assigned.

Skills

Leadership

Communication

Financial experience

MS Office

Education

Associate’s degree preferred

Job description

CCL Hospitality Group is seeking an Assistant Director of Dining Services I to oversee day-to-day food service operations at a medium to large location. You will lead a team, develop talent, manage client relationships, and help achieve profitability and financial goals in your area.

You will collaborate with the Chef and management team to design nutritious, high-quality menus, implement new culinary programs with marketing, and uphold strong client relations while training and developing staff.