DINING SERVICES DIRECTOR

Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation.

About the role

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. You will oversee the development and implementation of departmental strategies, ensure implementation of the Compass Community Living’s service strategy, and be the face of the company.

Responsibilities

• Develop and implement overall operating strategy aligned with Compass Community Living and client business strategy, disseminating the vision within the community.
• Adopt an entrepreneurial approach, taking full ownership of driving desired outcomes as if the business owner, and hold the on-site leadership team accountable for service behaviors.
• Evaluate personnel, operations, and culinary situations quickly and make appropriate recommendations.
• Maintain a professional and positive demeanor with resilience during stressful periods, adapting and solving problems as required.
• Perform daily walk-throughs to ensure compliance with Department of Health regulations and Compass Group standards.
• Direct and conduct safety, sanitation, and maintenance programs.
• Ensure regular communication in all areas of food and beverage by leading pre-meal briefings and staff meetings.
• Advise and update executives, supervisors, co-workers, and subordinates on relevant information in a timely manner.
• Understand market dynamics and enterprise-level objectives to diagnose strengths, weaknesses, opportunities, and risks.
• Align individual and team actions to drive business results.
• Analyze and evaluate P&L drivers, identify opportunities, and implement plans to deliver expected results.
• Develop and manage the overall budget, ensuring maximum value for dollars spent.
• Coach and support the team to manage wages, food & beverage costs, and controllable expenses (e.g., restaurant supplies, uniforms).
• Review financial reports to assess performance against budget and resolve areas of concern.
• Understand the client’s business model to prioritize resident needs.
• Build and maintain excellent relationships with residents, staff, and other departments within the community.
• Review resident satisfaction results and other data to identify areas of improvement and take corrective action.
• Improve service by communicating resident needs, providing mentorship, feedback, and coaching.
• Stay aware of market trends and introduce new food and beverage products to meet or exceed resident expectations.
• Empower employees to provide excellent service that exceeds resident and client satisfaction.
• Lead team member meetings and create a positive work environment by serving as a role model.
• Establish performance, budget, and team goals.
• Solicit employee feedback, apply an "open door" policy, and review employee satisfaction results.
• Identify developmental needs, coach, and mentor team members to achieve performance objectives.
• Cross-train abilities for all skills and promote professional growth and development.
• Hire food & beverage leadership team members with strong functional expertise, creativity, and entrepreneurial leadership.
• Ensure employees are treated fairly and equitably.
• Demonstrate empathetic leadership while holding self and team members accountable.

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.
• 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.
• Excellent communication skills, both written and verbal, with the ability to communicate at various levels.
• Excellent financial, budgetary, accounting, and computational skills.
• Proficient computer skills, including Microsoft Office programs, email, and internet.
• ServSafe® Certified.

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Flexible Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Pay

$70,000 - $75,000

Bonus + Benefits offered