Dining Services Director: Lead Culinary & Ops

Compass Group, North America; New Braunfels (TX); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identify Theft Protection

Pet Insurance

Critical Illness Insurance

Accident Insurance

Hospital Indemnity Insurance

Flexible Spending Accounts

Job summary

Morrison Healthcare, a Compass Group company, is hiring a Director of Dining Services to oversee day-to-day operations for a dining account. You will lead a team of associates and manage client relations while ensuring top quality food and service.

Responsibilities include building menus with the Chef, managing P&L and budgeting, and rolling out new culinary programs to elevate patient and guest experiences. A strong background in high-volume foodservice and budget oversight is preferred.

Qualifications

• BS, Hospitality or Culinary degree preferred.
• Three to five years of foodservice operation experience.
• High volume production and catering experience is essential.
• Experience managing a budget.
• Desire to learn and grow with a top 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

Team leadership

Client relations

Budget management

Menu development

Foodservice operations

Education

BS in Hospitality or Culinary

Job description

Morrison Healthcare, a Compass Group company, is hiring a Director of Dining Services to oversee day-to-day operations for a dining account. You will lead a team of associates and manage client relations while ensuring top quality food and service.

Responsibilities include building menus with the Chef, managing P&L and budgeting, and rolling out new culinary programs to elevate patient and guest experiences. A strong background in high-volume foodservice and budget oversight is preferred.