Food Service Director

RoShay Services; New Town (ND); Sur place; USD 54 000 - 78 000; Plein temps

Résumé du poste

RoShay Services is seeking a Dining Operations Leader to oversee menu planning, food production, and service quality at our food service operation. You will lead staff, manage scheduling, training, and performance oversight to ensure high standards across all meal periods.

You will enforce health and safety standards, control costs, maintain vendor relationships, and analyze financial data to drive improvements in guest satisfaction and efficiency. This role is on-site in North Dakota.

Qualifications

• Strong leadership and staff development capabilities.
• Knowledge of food safety, sanitation, and regulatory standards.
• Experience managing operational workflows in high-volume dining environments.
• Financial and inventory management skills, including cost control.
• Excellent customer service focus and ability to improve guest experience.

Responsabilités

• Oversee menu planning, food production, and service quality.
• Create nutritious, appealing menus and support consistent menu execution across meal periods.
• Manage staff by scheduling coverage, training, coaching, and performance oversight.
• Control food and labor costs through budgeting, analysis, and operational improvements.
• Maintain vendor relationships and manage inventory effectively.
• Enforce health, sanitation, and safety standards while ensuring regulatory compliance.
• Review financial reports and use data to drive continuous improvement in service, quality, and guest satisfaction.

Connaissances

Leadership

Staff development

Food safety & sanitation

High-volume operations

Cost control & budgeting

Guest experience focus

Description du poste

leads all aspects of dining operations to ensure safe, efficient, and customer-focused food service.

Key Responsibilities

• Oversee menu planning, food production, and service quality.


• Create nutritious, appealing menus and support consistent menu execution across meal periods.


• Manage staff by scheduling coverage, training, coaching, and performance oversight.


• Control food and labor costs through budgeting, analysis, and operational improvements.


• Maintain vendor relationships and manage inventory effectively.


• Enforce health, sanitation, and safety standards while ensuring regulatory compliance.


• Review financial reports and use data to drive continuous improvement in service, quality, and guest satisfaction.

Qualifications & Skills

• Strong leadership and staff development capabilities.


• Knowledge of food safety, sanitation, and regulatory standards.


• Experience managing operational workflows in high-volume dining environments.


• Financial and inventory management skills, including cost control.


• Excellent customer service focus and ability to improve guest experience.