Dining Services Director-Menus, Budgets & Guest Experience

Compass Group, North America; Aurora (CO); On-site; USD 90,000 - 130,000; 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 Group USA, a leader in foodservice, seeks a Director of Dining Services to oversee day-to-day operations for a dining account, lead a team of associates, and ensure client relations with superior food quality. You will collaborate with the Chef on menus and manage financials for the account.

Responsibilities include maintaining client relationships, overseeing P&L and budgeting, rolling out new culinary programs, and driving culinary 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

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

Education

BS in Hospitality or Culinary degree preferred

Job description

Compass Group USA, a leader in foodservice, seeks a Director of Dining Services to oversee day-to-day operations for a dining account, lead a team of associates, and ensure client relations with superior food quality. You will collaborate with the Chef on menus and manage financials for the account.

Responsibilities include maintaining client relationships, overseeing P&L and budgeting, rolling out new culinary programs, and driving culinary excellence across the account.