Food Service Director

Tharp Consulting; Stanley (ND); On-site; USD 42,000 - 67,000; Full time

Job summary

Tharp Consulting is seeking an experienced dining operations lead to oversee all aspects of dining services, ensuring safe, efficient, and guest-focused service at our venue. You will plan menus, supervise food production, and drive continuous improvement across all meal periods.

The role requires strong staff management, cost control, and supplier coordination to maintain high standards of quality and compliance with health and safety regulations.

Responsibilities

• Plan and develop menus, ensuring nutrition, appeal, and consistent production quality.
• Oversee food production and service, maintaining high standards for quality and guest satisfaction.
• Manage staff scheduling, training, coaching, and performance to support safe and effective operations.
• Control food and labor costs through accurate reporting, forecasting, and operational analysis.
• Manage vendor relationships and procurement to support reliable supply and quality.
• Maintain inventory accuracy and enforce standard processes for receiving, storage, and usage.
• Ensure compliance with health, sanitation, and safety regulations; enforce policies and procedures.
• Monitor financial and compliance reports and drive continuous improvement across all meal periods.

Job description

to lead all aspects of dining operations, ensuring safe, efficient, customer-focused service.

• Plan and develop menus, ensuring nutrition, appeal, and consistent production quality.
• Oversee food production and service, maintaining high standards for quality and guest satisfaction.
• Manage staff scheduling, training, coaching, and performance to support safe and effective operations.
• Control food and labor costs through accurate reporting, forecasting, and operational analysis.
• Manage vendor relationships and procurement to support reliable supply and quality.
• Maintain inventory accuracy and enforce standard processes for receiving, storage, and usage.
• Ensure compliance with health, sanitation, and safety regulations; enforce policies and procedures.
• Monitor financial and compliance reports and drive continuous improvement across all meal periods.