Multi-Unit Dining Service Director

About Us

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center, and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic.

Location: Westborough, MA
Hours: Full Time
Salary: $105,000 - $115,000/yr, paid weekly via direct deposit

What We Offer You

• $3,000 sign-on bonus
• Generous compensation and benefits package
• Health, dental, and vision insurance
• Company-paid life insurance
• 401(k) savings plan
• Paid time off: vacation, holiday, sick time
• Employee Assistance Program (EAP)
• Career growth opportunities
• Various employee perks and rewards

Summary

The Director reports to the Regional Vice President and is responsible for managing the daily operations of the unit. Responsibilities include meeting or exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development, and creating a positive work environment for staff. Manages annual revenue of $5M.

Responsibilities

Culinary

• Direct and/or assist the Executive Chef/staff in all aspects of menu writing, cycle of cost control, food production, execution, and presentation.
• Ensure the quality of all food products and that standards are met.
• Oversee all aspects of catering operations.

Operations

• Maintain vendor relationships and monitor vendor purchasing guidelines.
• Assist Executive Chef in oversight of supplies, equipment, or work areas to ensure conformance to established standards.
• Arrange for equipment purchases or repairs.
• Oversee purchasing of all food or other supplies needed to ensure efficient operation, ensuring quality control practices are in place for receiving all products.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services, including payroll processing.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
• Create, compile, and record production or operational data on specified forms.
• Develop procedures and strategies to improve unit performance.
• Ensure compliance with all contractual requirements.
• Participate in Business Review process and presentation.
• Ensure frequent client communication and facilitate monthly/quarterly meetings.

Financial

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms, and equipment, adherence to budgetary guidelines.
• Generate financial reports, assist in budget planning process, and perform P&L analysis and reporting.
• Develop operational forecasts, explain variances, and manage all unit accounting functions.
• Oversee inventory management and update price fluctuations.
• Participate in monthly P&L review process with corporate office.

People

• Provide direction and manage performance of all direct and indirect reports ensuring employee development, engagement, and compliance with company-related policies and standards.
• Manage and motivate employees through continuous communication and regular team meetings.
• Instruct, train, and supervise direct or indirect reports in the preparation, cooking, garnishing, or presentation of food.
• Provide superior customer service, including being attentive, approachable, greeting, and thanking customers.
• Perform other duties and responsibilities as assigned.

Skills & Aptitude

• Communication Proficiency
• Customer/Client Focus
• Problem Solving/Analysis
• Leadership
• Team Oriented
• Project Management

Supervisory Responsibility

This position oversees all employees of the unit and is responsible for the performance management and hiring of direct or indirect reports within the unit.

Work Environment

This job operates in a kitchen environment where employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise. This job also includes operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets, and fax machines.