DINING SERVICES DIRECTOR

Job Summary

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high-quality product and best-in-class hospitality, while also meeting financial goals and driving a positive work environment.

Business and Financial Competence

• Understand market dynamics, enterprise level objectives and important aspects of Compass Community Living's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans.
• Align individual and team actions to drive business results.
• Recognize and understand P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and putting plans into action to deliver expected results.
• Develops overall budget and operates the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent.
• Coaches and supports team to optimally manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
• Reviews financial reports and statements to determine how the account is performing against budget.
• Works with team to resolve areas of concern and develops strategies to improve the department's financial performance.

Team Building & Management

• Regularly lead team member meetings.
• Create a positive work environment by serving as a role model to demonstrate appropriate behaviors, make each person feel important and motivated to deliver a best-in-class hospitality experience for our residents.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Solicits employee feedback, applies an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Identifies the developmental needs of others, coach, and mentor team members by providing feedback and training to achieve performance objectives and reach their fullest potential.
• Able to cross-train abilities for all skills, promotes the professional growth and development of the entire team.
• Able to find, train, and retain talent starting with behavioral based interviewing.
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation.
• Ensures employees are treated fairly and equitably.
• Empathetic leader while still being able to hold self and team members accountable.

Preferred Qualifications

• B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred.
• 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.
• 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.