Multi-Unit Dining Service Director

NexDine; Westborough (MA); On-site; USD 4,778,000 - 5,233,000; Full time

Benefits offered by this job

Sign-on Bonus

Health, Dental & Vision Insurance

401(k) Savings Plan

Paid Time Off

Employee Assistance Program (EAP)

Career Growth Opportunities

Various Employee Perks and Rewards

Job summary

NEXDINE Hospitality in Westborough, MA is seeking a Multi-Unit Dining Service Director to oversee daily operations of the unit, driving financial and service metrics and building a positive team culture.

You will manage culinary and dining operations, vendor relations, payroll, and compliance with safety and quality standards while supporting growth and client satisfaction.

Responsibilities

• Direct and oversee Executive Chef and staff focusing on menu costs, production, and presentation.
• Maintain vendor relationships and purchasing guidelines for quality and cost control.
• Oversee payroll, staffing needs, and production scheduling to meet service times.
• Ensure safety, sanitation, and uniform standards across the unit.
• Generate and review financial reports, budgets, and P&L performance.

Job description

Who We Are:NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.Job DetailsPosition: Multi-Unit Dining Service Director/$3,000 Sign on Bonus!Location: Westborough, MAHours: Full TimeSalary: $105,000 - $115,000/yrPay Frequency: Weekly – Direct DepositWhat We Offer You:$3,000 Sign on Bonus!Generous Compensation & Benefits PackageHealth, Dental & Vision InsuranceCompany-Paid Life Insurance401(k) Savings PlanPaid Time Off: Vacation, Holiday, Sick TimeEmployee Assistance Program (EAP)Career Growth OpportunitiesVarious Employee Perks and RewardsSummaryThe Director reports to the Regional Vice President and is responsible for managing the daily operations of the unit. Responsible for meeting or exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development, and creating a positive work environment for staff. Manages annual revenue of $5M.Essential FunctionsCulinaryResponsible for directing and/or assisting the Executive Chef/staff in all aspects of menu writing, cycle of cost control, food production, execution and presentation.Responsible for the quality of all food products and ensure that standards are met.Oversight of all aspects of catering operations.OperationsResponsible for maintaining vendor relationships and monitoring of vendor purchasing guidelines.Assist Executive Chef in oversight of supplies, equipment, or work areas to ensure conformance to established standards.May arrange for equipment purchases or repairs.Oversight of purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.May determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.Ability to create, compile, and record production or operational data on specified forms.Create procedures and strategies to improve unit performance.Ensure compliance with all contractual requirements.Participate in Business Review process and presentation. Ensure frequent client communication and facilitate monthly/quarterly meetings.FinancialManage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, adherence to budgetary guidelines.Ability to generate financial reports, assist in budget planning process, and P&L analysis and reporting. Develop operational forecasts, explain variances and manage all unit accounting functions.Oversight of inventory management and updating price fluctuation.Participate in monthly P&L review process with corporate office.PeopleProvide direction and manage performance of all direct and indirect reports ensuring employee development, engagement and compliance with company related policies and standards.Manage and motivate employees through continuous communication and regular team meetingsMay instruct, train and supervise direct or indirect reports in the preparation, cooking, garnishing, or presentation of food.Provide superior customer service to include being attentive, approachable, greeting and thanking customersMay perform other duties and responsibilities as assigned.Skills/AptitudeCommunication ProficiencyCustomer/Client FocusProblem Solving/AnalysisLeadershipTeam OrientedProject ManagementSupervisory ResponsibilityThis position oversees all employees of the unit and is responsible for the performance management and hiring of direct or indirect reports within the unit.Work EnvironmentThis job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.