Director of Dining Services

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

• Understanding 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.
• Aligning individual and team actions to drive business results.
• Recognizing and understanding P&L drivers for the purpose of analyzing and evaluating results, identifying opportunities, and putting plans into action to deliver expected results.
• Developing overall budget and operating the account in accordance with the approved budget, while providing the client with the maximum value for the dollars spent.
• Coaching and supporting team to optimally manage wages, food & beverage cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
• Reviewing financial reports and statements to determine how the account is performing against budget.
• Working with team to resolve areas of concern and develop strategies to improve the department’s financial performance.

Team Building & Management

• Regularly leading team member meetings.
• Creating a positive work environment by serving as a role model to demonstrate appropriate behaviors, making each person feel important and motivated to deliver a best-in-class hospitality experience for our residents.
• Establishing goals including performance goals, budget goals, team goals, etc.
• Soliciting employee feedback, applying an "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns.
• Identifying the developmental needs of others, coaching, and mentoring team members by providing feedback and training to achieve performance objectives and reach their fullest potential.
• Able to cross-train abilities for all skills, promoting the professional growth and development of the entire team.
• Able to find, train, and retain talent starting with behavioral based interviewing.

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 Associate.