As a Director of Dining Services, you will oversee the day-to-day operations of a dining account, ensuring exceptional service, high-quality food offerings, and strong client satisfaction. This role requires a dynamic leader who can manage teams, drive financial performance, and maintain strong client relationships in a high-volume environment. Key Responsibilities Lead and manage daily dining operations, ensuring efficiency, quality, and consistency Build and maintain strong relationships with clients, customers, guests, and cross-functional teams Partner with the Executive Chef and leadership team to develop menus and deliver high-quality culinary programs Oversee financial performance, including full P&L management, budgeting, forecasting, and cost controls Ensure all food and service offerings meet company standards for quality, safety, and presentation Implement and roll out new culinary programs and initiatives Manage, develop, and motivate a team of associates, fostering a culture of safety, inclusion, and engagement Ensure compliance with company policies, food safety regulations, and sanitation standards Communicate effectively with senior leadership and stakeholders on operational performance Preferred Qualifications Bachelor’s degree in Hospitality, Culinary Arts, or a related field preferred 3–5 years of progressive foodservice management experience High-volume production and catering experience required Proven experience managing budgets and financial performance (P&L accountability) Strong leadership and team-building skills Excellent communication skills, with the ability to engage at both team and executive levels Experience in corporate dining (B&I accounts) is a plus Demonstrated commitment to safety, inclusion, and culture-building initiatives Strong understanding of accounting practices and ability to adhere to financial standards