Director of Dining Services - Lead, Innovate & Delight Guests

Compass Group USA; Baltimore (MD); On-site; USD 110,000 - 160,000; 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 Group USA is seeking a Director of Dining Services to oversee day-to-day operations for a dining account in Baltimore, MD. You will lead a team of associates, manage client relations, and ensure meals meet high quality standards.

You will work with the Chef and management to create menus, oversee all P&L and budgeting for the account, and roll out new culinary programs. A BS in Hospitality or Culinary degree and 3–5 years of foodservice ops experience are preferred.

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

Skills

Foodservice operations

Budget management

Education

BS Hospitality or Culinary degree

Job description

Compass Group USA is seeking a Director of Dining Services to oversee day-to-day operations for a dining account in Baltimore, MD. You will lead a team of associates, manage client relations, and ensure meals meet high quality standards.

You will work with the Chef and management to create menus, oversee all P&L and budgeting for the account, and roll out new culinary programs. A BS in Hospitality or Culinary degree and 3–5 years of foodservice ops experience are preferred.