Dining Services Director — Culinary Leadership & Ops

Eurest USA; North Charleston, Northern (SC, KY); Hybrid; USD 80,000 - 88,000; 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

Eurest USA is seeking a Director of Dining Services to oversee day-to-day operations for a dining account. You will lead a team of associates, manage client relations, and ensure the food offered is of superior quality.

You will also oversee P&L, budgeting, and roll out new culinary programs across the account. The ideal candidate has a BS in Hospitality or Culinary field, 3–5 years of foodservice operation experience, and proven budget management skills.

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

Foodservice operations

Budget management

Menu development

Team leadership

Customer service

Education

BS, Hospitality or Culinary degree

Job description

Eurest USA is seeking a Director of Dining Services to oversee day-to-day operations for a dining account. You will lead a team of associates, manage client relations, and ensure the food offered is of superior quality.

You will also oversee P&L, budgeting, and roll out new culinary programs across the account. The ideal candidate has a BS in Hospitality or Culinary field, 3–5 years of foodservice operation experience, and proven budget management skills.