Dining Services Manager — Lead Food & Guest Experience

Unidine; Urbana (IL); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Job summary

Unidine is seeking a Dining Services Manager to lead a team of food service professionals in a dynamic dining operation. You will oversee front-of-house and catering, interact with guests, and help manage service quality in a seated dining environment.

The role requires 2 years of supervisory experience and a passion for hospitality, with opportunities to collaborate on menus, budgeting, and program rollout, while maintaining high standards of sanitation and guest satisfaction.

Qualifications

• 2 years of food service supervisory or lead experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Waited table and catering experience is preferred.

Responsibilities

• Oversees front of the house and catering operations
• Interacts with customers and resolves customer complaints in a friendly and service oriented manner.
• Assists with profit and loss and budgeting as it pertains to this account.
• Works with the Chef and management team in creating menus and providing top quality food.
• Assists in the responsibility for all food service-related activities and be primarily involved in meal services in a seated dining room setting; including quality improvement, sanitation, infection control and all facility-related activities.
• Assists with the rollout of new culinary programs in conjunction with marketing and culinary team.
• Assists with the preparation of quarterly reports for client presentation.
• Works with marketing and culinary department to increase sales by innovations and food quality.
• Communicates with the culinary department to ensure the food programs reflect the vision of the company.
• Performs other duties as assigned.

Job description

Unidine is seeking a Dining Services Manager to lead a team of food service professionals in a dynamic dining operation. You will oversee front-of-house and catering, interact with guests, and help manage service quality in a seated dining environment.

The role requires 2 years of supervisory experience and a passion for hospitality, with opportunities to collaborate on menus, budgeting, and program rollout, while maintaining high standards of sanitation and guest satisfaction.