Dining Services Director: Lead Culinary & Operations

Compass Group, North America; Atlanta (GA); Sur place; USD 90 000 - 130 000; Plein temps

Avantages offerts par ce poste

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)

Résumé du poste

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

Collaborate with the Chef and management to create menus, oversee P&L and budgeting, roll out new culinary programs, and drive service excellence across the account.

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.

Responsabilités

• 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.

Connaissances

Relationship management

Menu development

Budget management

Leadership

Formation

BS in Hospitality/Culinary

Description du poste

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

Collaborate with the Chef and management to create menus, oversee P&L and budgeting, roll out new culinary programs, and drive service excellence across the account.