Dining Services Director: Lead Culinary & Ops

Compass Group, North America; Augusta (GA); On-site; USD 90,000 - 140,000; 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 One is seeking a Director of Dining Services to oversee day-to-day operations for a dining account, lead a team of associates, and manage client relations to ensure superior food quality. You will collaborate with the Chef and management team to create menus, oversee P&L and budgeting, and roll out new culinary programs across a high-volume environment.

Ideal candidates will have a BS in Hospitality or Culinary, 3–5 years in foodservice operations, and proven budget management

Qualifications

• 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

Foodservice operations

Budget management

High volume production

Catering experience

Education

BS, Hospitality or Culinary degree preferred

Job description

Compass One is seeking a Director of Dining Services to oversee day-to-day operations for a dining account, lead a team of associates, and manage client relations to ensure superior food quality. You will collaborate with the Chef and management team to create menus, oversee P&L and budgeting, and roll out new culinary programs across a high-volume environment.

Ideal candidates will have a BS in Hospitality or Culinary, 3–5 years in foodservice operations, and proven budget management