Director of Dining Services - Saxtons River, Vermont

About the role

Job Summary The Director of Dining Services is responsible for leading all aspects of dining operations, ensuring outstanding service, food quality, and client satisfaction. This role oversees daily operations, financial performance, team leadership, and relationship management with key stakeholders. The ideal candidate is a strategic, hands-on leader with a passion for food service excellence, team development, and creating an exceptional dining experience for guests.

Responsibilities

• Provide leadership and direction for all food service operations, including dining services, catering, and special events.
• Maintain strong relationships with clients, guests, and key stakeholders, ensuring exceptional service and satisfaction.
• Collaborate with the Executive Chef and culinary team to design and implement seasonal menus and innovative culinary programs.
• Lead all financial aspects of the operation, including budgeting, forecasting, invoice processing, daily sales reporting, catering invoicing, and period-end closing.
• Ensure compliance with food safety, sanitation, and allergen protocols; champion a culture of safety for associates and guests.
• Conduct daily pre-service meetings to align the team on expectations, service standards, and key updates.
• Lead recruiting, onboarding, scheduling, training, and performance management for dining associates.
• Conduct mid-year and annual performance reviews; provide mentorship, feedback, and professional development opportunities.
• Drive participation and customer engagement through marketing initiatives, menu innovation, promotional events, and catering showcases.
• Ensure high standards of service, cleanliness, and presentation across all dining venues.

Qualifications

• Bachelor's degree or equivalent experience in Hospitality, Culinary Arts, Business, or a related field preferred.
• 3-5 years of progressive food service management experience, preferably in contract dining, hospitality, catering, or other high-volume food service environments.
• Proven experience managing budgets, financial reporting, and cost controls.
• Strong background in catering, special events, and high-volume food production.
• Demonstrated ability to lead and develop teams, manage competing priorities, and execute key initiatives.
• Proficient in Microsoft Office Suite (Word, Excel, Outlook, PowerPoint, Teams).
• ServSafe Certification preferred.
• Strong interpersonal, organizational, and communication skills.
• Passion for continuous improvement, innovation, and delivering an outstanding dining experience.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Paid 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

$90000 - $100000 / year