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About the Role
Oversee all aspects of dining operations, ensuring exceptional food quality, service, and customer satisfaction. This leadership role involves strategic planning, budgeting, and managing a diverse team to deliver innovative and efficient dining experiences. The Director will collaborate with suppliers, chefs, and management to maintain compliance with health and safety regulations while optimizing operational workflows. A key outcome of this position is to enhance the overall dining environment, driving revenue growth and fostering a culture of excellence and teamwork. Ultimately, the Director of Dining Services plays a pivotal role in shaping the culinary vision and operational success of the dining services department.
Responsibilities
- Develop and implement strategic plans for dining services that align with organizational goals and customer expectations.
- Manage daily operations of all dining facilities, including staffing, scheduling, inventory control, and quality assurance.
- Lead, mentor, and evaluate dining services staff to promote professional development and high performance.
- Ensure compliance with all food safety, sanitation, and health regulations, maintaining a safe and clean environment.
- Collaborate with vendors and suppliers to negotiate contracts, manage costs, and ensure the availability of quality products.
- Monitor financial performance, prepare budgets, and analyze operational data to identify opportunities for improvement.
- Design and implement innovative menus and service concepts that meet diverse dietary needs and preferences.
- Coordinate with other departments to support special events, catering services, and customer engagement initiatives.
Requirements
- At least 5 years of progressive experience in food service management, including supervisory roles.
- Proven experience managing large-scale dining operations with multiple outlets or venues.
- Strong knowledge of food safety standards, health regulations, and sanitation practices.
- Demonstrated ability to manage budgets, control costs, and analyze financial reports.
Skills
- Leadership
- Communication
- Analytical skills
- Organizational skills
- Knowledge of food safety and sanitation
- Creativity
- Innovation
Experience Level
- 5+ years of progressive experience in food service management
Education Level
- Bachelor's degree in Hospitality Management or Business Administration
- Certification in Food Safety (e.g., ServSafe Manager Certification)