Director of Dining Experience & Operations

Compass Group, North America; Buffalo (NY); On-site; USD 70,000 - 100,000; 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 One is seeking a Director of Dining Services to oversee day-to-day operations for a dining account in Buffalo, NY. You will lead a team, manage client relations, and ensure the highest quality of food and service in a fast-paced environment.

You will collaborate with the chef and management team to create menus, supervise budgeting and P&L, and roll out new culinary programs while upholding Compass Group standards and safety compliance.

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.

Education

BS, Hospitality or Culinary degree

Three to five years foodservice operation experience

Previous experience managing a budget

Job description

Compass One is seeking a Director of Dining Services to oversee day-to-day operations for a dining account in Buffalo, NY. You will lead a team, manage client relations, and ensure the highest quality of food and service in a fast-paced environment.

You will collaborate with the chef and management team to create menus, supervise budgeting and P&L, and roll out new culinary programs while upholding Compass Group standards and safety compliance.