DINING SERVICES DIRECTOR - MANASSAS, VA

Job Summary

The Director of Dining Services is an exciting opportunity for an innovative, marketing-savvy leader with a strong focus on client relationship management. This leadership role is vital in creating and executing a world-class dining experience that not only meets but exceeds client expectations, optimizing service quality and operational efficiency. This role requires a professional who brings a customer-centric, entrepreneurial approach and continuously seeks new ways to enhance service offerings, strengthen client relationships, and improve business processes.

This role is ideal for a dynamic leader who can merge operational excellence with marketing acumen to drive client satisfaction and elevate the overall dining experience.

Key Responsibilities:

• Strategic Leadership and Client Relations: Lead and manage Dining Services operations with a strategic mindset, ensuring alignment with client expectations and cultivating strong client relationships. Act as the primary liaison, advocating for client needs and driving customer satisfaction through tailored solutions.
• Marketing and Customer Experience: Employ marketing strategies to enhance dining services' visibility and appeal, catering to diverse audiences through cafeteria, retail, and catering initiatives. Implement and manage quality improvement initiatives to elevate customer satisfaction, and effectively market dining services to ensure engagement and loyalty.
• Team Development and Performance Management: Supervise, train, and develop a team of salaried managers and hourly associates. Drive a high-performance culture by setting clear objectives, providing regular feedback, and fostering a collaborative and supportive environment.
• Financial Oversight and Budget Management: Prepare and manage the annual budget with a focus on maximizing profitability and cost-efficiency. Ensure P&L accountability, accurate financial reporting, and effective control over inventory and purchasing.
• Operational Excellence: Oversee the preparation, presentation, and service of food and beverages, maintaining rigorous standards of quality, safety, and sanitation. Monitor compliance with company, HACCP, and OSHA guidelines to uphold the highest levels of operational integrity.
• Data-Driven Decision Making: Utilize company systems to produce essential reports (inventory, cash flow, production, payroll) that inform decision-making and support operational improvements.

Preferred Qualifications:

• Educational Background: B.S. Degree in Food Services Technology/Management, Business, Marketing, or related field preferred; A.A. Degree plus four years of related experience will also be considered.
• Relevant Experience: Five to seven years of operational management experience in food service, with a focus on client relationship management, marketing, inventory control, and purchasing.
• Industry Knowledge: Strong understanding of food and catering trends, quality improvement, and sanitation standards, as well as experience in P&L management and contract-managed services.
• Leadership Skills: Demonstrated success in managing, developing, and coaching teams, with strong interpersonal skills to communicate effectively across all levels of the organization.
• Technical Proficiency: Proficient in Microsoft Office, other computer programs, and company-specific systems for operational reporting. ServSafe® certification required.