Dining Services Director - Culinary Leadership & Growth

Bon Appétit Management Company; Fremont (CA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Bon Appetit Management Company is seeking a Director of Dining Services to oversee daily operations for a dining account in Fremont, CA. You will lead a team of associates, manage client relations, and ensure superior food quality across offerings.

You will collaborate with the Chef and management to craft menus, oversee P&L and budgeting, and drive implementation of new culinary programs. This role demands strong leadership and proven experience in high-volume foodservice.

Qualifications

• BS, Hospitality or Culinary degree preferred.
• Three to five years of foodservice operation experience.
• High volume production and catering experience is essential.
• Previous experience managing a budget.

Responsibilities

• Maintain excellent relationships with customers, guests and client as well as other departments.
• Work with the Chef and management team in creating menus and providing top quality food.
• Oversee all P&L and budgeting as it pertains to the account.
• Roll out new culinary programs.

Skills

Team leadership

Budget management

Catering experience

High volume operations

Education

BS, Hospitality or Culinary degree preferred

Job description

Bon Appetit Management Company is seeking a Director of Dining Services to oversee daily operations for a dining account in Fremont, CA. You will lead a team of associates, manage client relations, and ensure superior food quality across offerings.

You will collaborate with the Chef and management to craft menus, oversee P&L and budgeting, and drive implementation of new culinary programs. This role demands strong leadership and proven experience in high-volume foodservice.