Director of Dining Services

The director of dining services is the leader of the department in an account below $1.5M dollars in annual managed volume. They are the top owner of the Client for their assigned Unit. This is the senior leader of the Unit who is responsible for planning, organizing, directing, and overseeing all activities and systems of a client. The director of dining services ensures that Parkhurst standards of quality, service, and cleanliness are being met. This individual is responsible for budget development and compliance, revenue innovation, sanitation, safety, regulatory compliance, menu development, preparation and service of food, and department staffing. This leader functions as the key liaison with the Client and is expected to make changes as needed to improve services, increase efficiency, manage costs, and meet client requirements. This position monitors the dining operations to ensure exceptional culinary experiences for customers, clients, and guests. The director of dining services is responsible for developing, coaching, and inspiring the management team to achieve department goals. This role also owns hourly recruiting and retention for their Unit and partners with their DM on management staffing and retention.

• Proactively addresses client and customer needs to enhance satisfaction and retention; responds to needs in a timely manner.
• Develops meaningful relationship with primary client contact and other key client personnel.
• Supports Parkhurst to client and keeps client informed on unit and Parkhurst activities/accomplishments.
• Frequently visits all service areas to assess customer and client satisfaction.
• Models the Smile Plus hospitality imperatives.

• Develops budgets for operations and capital equipment needs; works within budget to meet goals.
• Meets sales goals and continually looks for opportunities for revenue enhancements.
• Understands contract and ensures both client and company are in compliance with contract terms.
• Reviews financial data and makes appropriate operational adjustments in a timely manner.

• Seven years of professional experience with three or more years of experience in a leadership position in food service management, preferably within the higher education and/or business dining environment.
• Bachelor’s or Associate’s Degree in Culinary, Hospitality Management, Business, or related field.
• Comprehensive knowledge of food service systems and administration.
• Proven ability to develop team members and promote from within.
• Excellent interpersonal, communication and leadership skills.
• Proficient in Microsoft software programs.
• Advanced skills in math and financial management such as budgeting, labor and food cost controls are essential.