Director of Dining Services: Culinary Leadership & Growth

Compass Group USA; Fountain Valley (CA); Sur place; USD 50 000 - 85 000; Plein temps

Avantages offerts par ce poste

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)

Résumé du poste

Compass Group USA is seeking a Director of Dining Services to oversee day-to-day dining operations for a major account in a high-volume setting. You will lead a team of associates, manage client relations, and ensure top-quality food offerings while monitoring P&L and budgets.

The role involves rolling out new culinary programs and coordinating with the chefs and management. Qualified candidates should have a BS in Hospitality or Culinary preferred, plus 3–5 years in foodservice, with strong

Qualifications

• BS in Hospitality or Culinary preferred.
• Three to five years of foodservice operation experience.
• High volume production and catering experience essential.
• Previous experience managing a budget.

Responsabilités

• 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.

Connaissances

Budget management

Foodservice ops

Catering experience

High volume production

Growth mindset

Formation

BS in Hospitality or Culinary

Description du poste

Compass Group USA is seeking a Director of Dining Services to oversee day-to-day dining operations for a major account in a high-volume setting. You will lead a team of associates, manage client relations, and ensure top-quality food offerings while monitoring P&L and budgets.

The role involves rolling out new culinary programs and coordinating with the chefs and management. Qualified candidates should have a BS in Hospitality or Culinary preferred, plus 3–5 years in foodservice, with strong