Direct responsibility for the overall operation of the dining service department in a Higher Education Dining Service account reporting into the District Manager. This individual will be completely accountable for the dining service department.  Responsibilities include:  Operates the department in accordance with the approved budget, while providing the Client with the maximum value for the dollars spent.  Ensures that the food offered to the students, faculty, guests and employees of the community is of superior quality.  Directs and conducts safety, sanitation, and maintenance programs.  Maintains excellent relationships with students, faculty, guests and Client as well as other departments within the community.   Promotes the professional growth and development of the entire team.  In addition, the Director of Dining Services will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations.  

Recipe to Succeed:

• Supervisory, leadership, management and coaching skills
• Good communication skills both written and verbal
• Ability to communicate on various levels to include management, students, client, associate and departmental levels
• Knowledge of financial, budgetary, accounting and computational practices
• Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team, and to demonstrate a high level of sensitivity and interest in people.
• Exhibit courtesy, tact and reasonable speed in performance of duties
• Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
• Ability to perform various motor skills such as; lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis
• Ability to multi-task as well as stay on task and concentrate with constant interruptions
• Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team, and to demonstrate a high level of sensitivity and interest in people
• Exhibit courtesy, tact and reasonable speed in performance of duties

Necessary Ingredients:

• B.S. Degree in Food Service Management and/or equivalent years of experience
• Must be open to relocation in MD., PA or VA.
• Minimum of three (3) to five (5) years of Higher Education Dining experience preferred, depending upon formal degree or training
• Three (3) to five (5) years of direct foodservice operational management experience in Higher Ed Dining setting, with inventory and purchasing knowledge and control
• Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Knowledge of P&L accountability and contract-managed service experience is desirable
• ServSafe® certified a plus
• Must be able to pass criminal background check

Great People. Great Service. Great Results.
At Compass Group, North America, our superior balance of efficiency and quality attract the highest caliber level of service our clients deserve. We retain the finest workers with a highly competitive compensation and comprehensive benefits plan. If you’re looking for a career where you set the standard for personal advancement, then Compass Group North America is for you! Working together, we will continue to experience success as the industry’s best.

Achieving leadership in the foodservice industry

Compass Group, North America, is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V