Director of Dining Services
Compass Group Equity Partners, St Louis, MO, United States
Director Of Dining Services
The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services for a 40-bed healthcare facility with a retail cafe and coffee kiosk on-site. The Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities; including care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control, and all client-related activities. Key responsibilities include: Managing 36 salaried managers and hourly associates in the Food Service Department Overseeing the overall direction, coordination, and evaluation of the account Interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems Preparing and managing annual budget Utilizing company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc. Overseeing and participating in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control Other duties as assigned Preferred qualifications include: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Certified Dietary Manager (CDM) is required, but may be obtained in the first 18 months Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable Strong supervisory, leadership, management and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer and associate levels Excellent financial, budgetary, accounting and computational skills Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet ServSafe Certified
The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services for a 40-bed healthcare facility with a retail cafe and coffee kiosk on-site. The Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities; including care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control, and all client-related activities. Key responsibilities include: Managing 36 salaried managers and hourly associates in the Food Service Department Overseeing the overall direction, coordination, and evaluation of the account Interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems Preparing and managing annual budget Utilizing company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc. Overseeing and participating in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control Other duties as assigned Preferred qualifications include: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Certified Dietary Manager (CDM) is required, but may be obtained in the first 18 months Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable Strong supervisory, leadership, management and coaching skills Strong communication skills, both written and verbal Ability to communicate on various levels to include management, client, customer and associate levels Excellent financial, budgetary, accounting and computational skills Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet ServSafe Certified