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About The Position
Meriwether Godsey is seeking a Director of Dining Services to lead all dining, retail, and catering operations at a college preparatory school in Northern Virginia. This role encompasses managing account activities, financial planning, budget/cost analysis, and reporting to achieve operational and financial goals. The Director will be responsible for leading and developing team members, overseeing meal production with a focus on fresh, local, and scratch ingredients, and managing menu development, purchasing, and production. Delivering high-end catering for both on-campus and off-campus events is also a key aspect. The position requires fostering an inclusive environment, maintaining HACCP standards, and handling all personnel decisions including recruitment, interviewing, hiring, firing, growth, development, and performance monitoring. Meriwether Godsey offers significant opportunities for growth and career advancement in a fast-paced, team-oriented, high-energy environment dedicated to serving others and setting hospitality standards.
Requirements
- Bachelor’s Degree or ten years of related experience
- 5+ Years experience in Contract Food Service Operation, High-End Catering Management, and Campus Dining experience
- Participative management style and excellent leadership skills
- Strong communication and presentation skills
- Account and Project Management Skills
- Knowledge of food safety (HACCP), sanitation and overall workplace safety standards.
- Ability to work in a collaborative team environment while fostering strong client and customer relationships.
- Application and promotion of current food trends
- Proficiency and growing knowledge of sustainable practices
Nice To Haves
- ServSafe® Food Protection Manager Certification preferred
Responsibilities
- Manage all account activities to ensure operations run smoothly and efficiently and reflect the MG brand
- Lead all phases of financial planning, budget/cost analysis, and reporting to set, monitor, and achieve operating and financial goals
- Lead by example; engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback.
- Lead team in preparing meal production while embracing fresh, local, scratch; oversee menu development, purchasing, and production, incorporating the latest trends and practices
- Deliver high-end catering; oversee booking, planning, execution, and communication related to all campus catered events, as well as any off-campus events.
- Foster an inclusive environment for all staff and guests; maintain effective client and customer-centric relationships.
- Maintain HACCP standards and a healthy environment for clients, customers, and employees.
- Lead all personnel decisions, to include recruitment, interviewing, hiring, and firing, growth, and development of team members, and performance monitoring.
Benefits
- Competitive Pay
- Meals Provided
- Uniforms
- Benefits (Health, Vision, Dental) & More
