Director of Dining Services - Lead Culinary & Operations

Compass Group USA; Baton Rouge (LA); On-site; USD 100,000 - 130,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD&D

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

FSAs

Job summary

Compass Group USA is seeking a Director of Dining Services to oversee day-to-day dining operations for a major account in the Baton Rouge area. You will lead and develop a team of associates, manage client relations, and ensure the delivery of high-quality food and service.

The role includes budgeting and implementing culinary programs across the account. The ideal candidate will have a BS in Hospitality or Culinary, 3–5 years in foodservice operations, strong budget experience, and a track

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.

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

Experience in foodservice operations

Budget management

Education

BS, Hospitality or Culinary degree preferred

Job description

Compass Group USA is seeking a Director of Dining Services to oversee day-to-day dining operations for a major account in the Baton Rouge area. You will lead and develop a team of associates, manage client relations, and ensure the delivery of high-quality food and service.

The role includes budgeting and implementing culinary programs across the account. The ideal candidate will have a BS in Hospitality or Culinary, 3–5 years in foodservice operations, strong budget experience, and a track