DIR, DINING SERVICES II - Boston, MA

The Director of Dining Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services within a corporate dining account in Boston, MA. The Director ensures client satisfaction through efficient and cost-effective management, consistently meeting and exceeding expectations. This position oversees all food service-related activities, including retail, cafeteria, catering, quality improvement, sanitation, infection control, and client-related services.

The ideal candidate is a strong leader with a passion for food service and the ability to drive operational excellence in a fast-paced environment.

Key Responsibilities:

• Manage salaried managers and hourly associates in the Food Service Department. Provide guidance, training, and development to ensure high standards of service and performance.
• Oversee the overall direction, coordination, and evaluation of the account. Ensure smooth and efficient daily operations, including food preparation, service, sanitation, and safety.
• Interview, hire, train, and onboard new associates. Assign and direct work, appraise performance, reward and discipline associates, and address complaints or resolve problems promptly.
• Prepare and manage the annual budget for the food service operation. Ensure cost-effective management of food services, with an emphasis on quality and budget control.
• Utilize company systems to complete required daily, weekly, and monthly reports, including inventory, cash reports, production records, payroll/timekeeping, and more.
• Oversee the preparation and service of food and beverage items, ensuring adherence to company food standards, portion control, sanitation, and safety protocols (including HACCP and OSHA guidelines).
• Ensure client satisfaction by maintaining strong relationships and providing high-quality service. Continuously seek opportunities to improve services and meet client needs.
• Manage and execute catering operations, ensuring high-quality food and service for internal meetings, events, and special functions.
• Drive quality improvement initiatives, focusing on food cost control, sanitation, production, presentation, and customer satisfaction.

Preferred Qualifications:

• 5-7 years of direct food service operational management experience in a high-volume setting, with a strong knowledge of inventory and purchasing control.
• Prior experience in contract management services preferred.
• Expertise in food and catering trends, focusing on quality, production, sanitation, food cost control, and presentation.
• Previous P&L accountability or contract-managed service experience is desirable.
• Strong supervisory, leadership, and coaching skills with the ability to manage a diverse team.
• Excellent communication skills, both written and verbal, with the ability to communicate effectively across all levels (management, clients, customers, and associates).
• Exceptional financial, budgetary, accounting, and computational skills.
• Proficient computer skills, including Microsoft Office programs, e-mail, and the Internet.
• ServSafe Certified (or the ability to obtain certification upon hire).
• Ability to work flexible hours, including evenings, as needed for events.
• B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred.