Director, School Dining & Catering Programs

Compass Group USA; Weston (MA); On-site; USD 82,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Flik Independent School Dining at Meadowbrook School in Weston, MA, seeks a Director of Dining Services to lead all dining operations for about 300 students and staff, ensuring exceptional service, food quality, and client satisfaction.

You will manage budgeting, forecasting, scheduling, and a high-performing team, partnering with the Executive Chef to design seasonal menus and programs, while upholding safety and compliance.

Qualifications

• Bachelor’s degree or equivalent in Hospitality, Culinary Arts, Business, or related field.
• 3–5 years of dynamic food service management experience, preferably in school dining, contract services, or high-volume hospitality.
• Experience leading budgets, financial reporting, and cost controls.
• Background in catering, special events, and high-volume food production.
• Ability to lead and develop teams, meet deadlines, and drive initiatives.

Responsibilities

• Provide leadership for all dining operations including student dining, catering, and events.
• Maintain relationships with clients, administrators, students, and guests to ensure exceptional service.
• Collaborate with Executive Chef to design seasonal menus and culinary programs.
• Manage budgeting, forecasting, invoicing, and daily sales reporting.
• Ensure compliance with food safety, sanitation, and allergen protocols.

Skills

Interpersonal skills

Organizational skills

Communication skills

Leadership

Education

Bachelor's degree in Hospitality, Culinary Arts, Business, or related field

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

PowerPoint

Microsoft Teams

Job description

Flik Independent School Dining at Meadowbrook School in Weston, MA, seeks a Director of Dining Services to lead all dining operations for about 300 students and staff, ensuring exceptional service, food quality, and client satisfaction.

You will manage budgeting, forecasting, scheduling, and a high-performing team, partnering with the Executive Chef to design seasonal menus and programs, while upholding safety and compliance.