Director of Dining Services – NYC Corporate Dining

Restaurant Associates; New York (NY); On-site; USD 95,000 - 105,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Restaurant Associates is seeking a Director of Dining Services to oversee day-to-day operations for client accounts in the NYC region. The role requires strong communication, multitasking, leadership and staff management skills, with a focus on building top-level client relationships.

Reporting to the Vice President of Operational Excellence, you will lead staffing, budgeting, and operational initiatives, collaborating with chefs and marketing teams to launch new culinary programs.

Qualifications

• Five years of complex foodservice operation experience.
• High volume production and catering experience, preferred.
• Previous experience managing a budget.
• Desire to learn and grow with a top-notch foodservice company.

Responsibilities

• Manages day to day operations of an account.
• Maintains excellent relationships with customers, guests and Client as well as other departments.
• Oversees P&L and budgeting as it pertains to the account.
• Conducts HR functions including hiring, progressive counseling, terminations.
• Oversees scheduling, payroll and team training.
• Works with the Chef and management team to ensure top-quality food.
• Rolls out new culinary programs in conjunction with company marketing and culinary team.

Skills

Foodservice operations

Budget management

High volume catering

Job description

Restaurant Associates is seeking a Director of Dining Services to oversee day-to-day operations for client accounts in the NYC region. The role requires strong communication, multitasking, leadership and staff management skills, with a focus on building top-level client relationships.

Reporting to the Vice President of Operational Excellence, you will lead staffing, budgeting, and operational initiatives, collaborating with chefs and marketing teams to launch new culinary programs.