Director of Dining Services: Lead Culinary Ops & Budgets

Compass Group, North America; San Juan (PR); Presencial; USD 50.000 - 85.000; Tempo integral

Benefícios oferecidos por esta vaga

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)

Resumo da vaga

Compass Group USA is seeking a Director of Dining Services to oversee day-to-day dining operations. You will lead a team of associates, manage client relations, and ensure superior food quality across the account.

You will also oversee P&L, budgeting, and roll out new culinary programs, with a focus on high-volume catering and strong leadership capabilities. This role requires a BS or equivalent in hospitality or culinary fields and several years in foodservice management.

Qualificações

• 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.

Responsabilidades

• 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.

Conhecimentos

Foodservice operation experience

Budget management

High volume catering experience

Desire to learn and grow

Formação

BS, Hospitality or Culinary degree

Descrição da vaga

Compass Group USA is seeking a Director of Dining Services to oversee day-to-day dining operations. You will lead a team of associates, manage client relations, and ensure superior food quality across the account.

You will also oversee P&L, budgeting, and roll out new culinary programs, with a focus on high-volume catering and strong leadership capabilities. This role requires a BS or equivalent in hospitality or culinary fields and several years in foodservice management.