DINING SERVICES DIRECTOR

About the role

The Dining Services Director will lead the full scope of on-site dining operations, serving as the strategic partner and operational leader for our client's corporate campus. This role ensures that every aspect of the food, beverage, and catering program reflects the client’s culture, brand, and workplace experience goals while upholding Compass Group’s uncompromising standards of culinary excellence, safety, and service.

Responsibilities

• Serve as the primary liaison between the client and Compass Group for all food and beverage operations.
• Develop and execute a cohesive vision for the corporate dining experience that aligns with client culture and workplace strategy.
• Drive innovation in menus, service models, and guest engagement to create a hospitality-forward environment.
• Oversee daily operations across cafés, catering, executive dining, and pantry programs.
• Ensure consistent delivery of high-quality, seasonal, and wellness-driven food offerings.
• Implement best practices in safety, sanitation, and sustainability.
• Leverage technology and data analytics to optimize efficiency and enhance the guest experience.
• Maintain a proactive, transparent, and collaborative partnership with client stakeholders.
• Anticipate and respond to evolving workplace needs, ensuring services contribute to employee satisfaction and retention.
• Provide detailed performance reporting and strategic insights that inform business decisions.
• Manage all financial aspects of the food and beverage program, including budgeting, forecasting, and cost optimization.
• Monitor performance metrics and implement strategies to achieve revenue, margin, and service goals.
• Identify opportunities to expand services through catering and special events.
• Recruit, mentor, and inspire a high-performing hospitality team dedicated to service excellence.
• Foster a culture of inclusion, accountability, and continuous improvement.
• Promote professional growth and align team performance with Compass Group’s leadership principles.
• Introduce forward-thinking concepts that elevate the corporate dining experience and reflect the client’s brand identity.
• Champion sustainability, wellness, and DEI initiatives within the dining program.
• Collaborate with workplace experience and communications teams to integrate food and beverage into the broader employee experience.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, Culinary Arts, or related field preferred.
• 8–10 years of progressive experience leading multi-unit or corporate dining operations.
• Proven record of success in client partnership, financial management, and team leadership.
• Strong analytical, interpersonal, and communication skills.
• Demonstrated commitment to innovation, sustainability, and exceptional service.