Director of Dining Services

Job Summary:

The Director of Dining Services will manage the client relationship, oversee a team of managers and hourly associates, and lead operations for a growing Corporate Dining site population in NYC. This role supports a complimentary food program offering lunch three times per week, monthly breakfast service, and a full pantry program operating five days per week. The Director will also serve as the primary contact for all on-site catering needs.

This position requires a strategic, hands-on leader who can build strong client relationships, elevate culinary and service programs, and drive operational and financial performance.

Key Responsibilities:

• Serve as the senior operational leader and primary liaison for the client, building strong, collaborative relationships with key stakeholders.
• Oversee all aspects of daily dining operations, including service excellence, hospitality, staffing, safety, sanitation, and compliance.
• Lead, coach, and develop a team of associates and managers, fostering a culture of accountability, engagement, and continuous improvement.
• Partner with culinary leadership to develop innovative menus and deliver consistently high-quality food and beverage experiences.
• Ensure all dining programs reflect the client’s brand, culture, preferences, and business objectives.
• Manage account P&L, budgeting, forecasting, purchasing, labor, and financial performance.
• Identify opportunities to enhance the guest experience, improve operational efficiency, and support account growth.
• Lead the implementation of new culinary, hospitality, sustainability, and wellness programs.
• Oversee high-volume dining and catering operations while maintaining premier standards of quality and execution.
• Monitor customer and client feedback and develop action plans to address opportunities and exceed expectations.
• Collaborate with internal departments and partners to ensure seamless service delivery across the account.

What We're Looking For:

• Five or more years of progressive foodservice leadership experience, including experience directing dining operations, managing teams, overseeing client relationships, and driving financial performance within a premier corporate dining, hospitality, or contract foodservice environment.
• Proven experience leading high-volume dining and catering operations.
• Strong client relationship management and customer service skills.
• Demonstrated experience managing budgets, P&L, labor, and financial performance.
• Experience leading and developing teams in a fast-paced, service-focused environment.
• Strong culinary knowledge and a passion for innovative, high-quality food experiences.
• Excellent communication, organization, problem-solving, and leadership skills.
• A commitment to learning, professional growth, and delivering exceptional client and guest experiences.