Dining Services Director - Culinary Leadership & Ops

Compass Group, North America; Chicago (IL); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is hiring a Director of Dining Services to oversee daily operations for a dining account and lead a team of associates. You will manage client relations and ensure top-quality food offerings.

Responsibilities include maintaining relationships, menu development with the Chef, P&L oversight, and launching new culinary programs. The role requires leadership skills and experience in high-volume foodservice, with a focus on budgeting and continuous improvement within a major

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
• Desire to learn and grow with a top notch foodservice company

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

Operations management

Budgeting

Menu development

Client relations

Education

BS in Hospitality or Culinary Arts

Job description

Compass Group USA is hiring a Director of Dining Services to oversee daily operations for a dining account and lead a team of associates. You will manage client relations and ensure top-quality food offerings.

Responsibilities include maintaining relationships, menu development with the Chef, P&L oversight, and launching new culinary programs. The role requires leadership skills and experience in high-volume foodservice, with a focus on budgeting and continuous improvement within a major