Dining Services Director - Lead Culinary Teams & Budgets

Compass Group USA; Jacksonville (FL); Presencial; USD 90 000 - 130 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Medical

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

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Resumo da oferta

Compass Group USA is seeking a Director of Dining Services to oversee daily operations for a dining account. You will lead a team of associates, manage client relations, and ensure superior food quality. In addition, you will oversee P&L, budgeting, and the rollout of new culinary programs.

The role emphasizes strong leadership, budget control, and collaboration with the Chef and management team to deliver exceptional dining experiences across a high-volume operation.

Qualificações

• 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.

Responsabilidades

• 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.

Conhecimentos

Budget management

Team leadership

Menu planning

Culinary operations

High-volume catering

Formação académica

BS, Hospitality or Culinary degree

Descrição da oferta de emprego

Compass Group USA is seeking a Director of Dining Services to oversee daily operations for a dining account. You will lead a team of associates, manage client relations, and ensure superior food quality. In addition, you will oversee P&L, budgeting, and the rollout of new culinary programs.

The role emphasizes strong leadership, budget control, and collaboration with the Chef and management team to deliver exceptional dining experiences across a high-volume operation.