Dining Services Manager — Culinary Innovation Lead

Compass Group USA; Atlanta (GA); On-site; USD 58,000 - 65,000; Full time

Benefits offered by this job

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

FSAs

Personal Leave

Job summary

Bon Appetit is seeking a Dining Services Manager at Emory University to lead a team of food service professionals and oversee dining operations in the main dining room and special events.

Responsibilities include working with the Chef to create menus, maintaining interdepartmental relations, and ensuring high service standards while managing costs and reporting. Strong leadership and knowledge of food trends are essential.

Qualifications

• 2 years of food service management experience.
• Knowledge of food and catering trends with focus on quality, production, sanitation, and cost controls.
• Strong written and verbal communication skills.
• Financial, budgeting, accounting and computational skills.

Responsibilities

• Oversee dining services operations at a medium to large location.
• Address customer inquiries and resolve complaints.
• Assist with profit, loss and budgeting related to the account.
• Collaborate with Chef and management on menus and food quality.
• Support rollouts of new culinary programs with marketing and culinary teams.
• Contribute to quarterly client reports.

Skills

Food service management

Budgeting

Communication

MS Office

Education

Associate's degree preferred

Tools

MS Office

Job description

Bon Appetit is seeking a Dining Services Manager at Emory University to lead a team of food service professionals and oversee dining operations in the main dining room and special events.

Responsibilities include working with the Chef to create menus, maintaining interdepartmental relations, and ensuring high service standards while managing costs and reporting. Strong leadership and knowledge of food trends are essential.