Head of Services - Support and Managed

The Director of Dining Services is responsible for overseeing all aspects of dining operations within the organization, 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.

Minimum Qualifications Bachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or a related field.

At least 7 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.

Preferred Qualifications Master’s degree in Hospitality Management or Business Administration.

Certification in Food Safety (e.g., ServSafe Manager Certification) or related credentials.

Experience with sustainability initiatives and implementing environmentally friendly dining practices.

Familiarity with modern dining technology systems, including POS and inventory management software.

Experience working in diverse and multicultural environments with a focus on customer satisfaction.

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.

Skills The Director of Dining Services utilizes leadership and communication skills daily to effectively manage and inspire a diverse team, ensuring smooth operations and high morale. Analytical skills are essential for interpreting financial data, optimizing budgets, and making informed decisions that enhance profitability. Strong organizational skills enable the Director to coordinate multiple dining venues, manage complex schedules, and oversee inventory control efficiently. Knowledge of food safety and sanitation is applied rigorously to maintain compliance and protect customer health. Additionally, creativity and innovation are employed to develop appealing menus and service concepts that meet evolving customer preferences and industry trends.

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