DINING SERVICES DIRECTOR - The George Washington University - Washington, DC

Job Summary

The Director of Dining Services is a key leadership position responsible for the overall success of a comprehensive dining program within a prestigious university environment. This role is ideal for an energetic, entrepreneurial leader who is continuously seeking innovative ways to elevate service, enhance the guest experience, and operate efficiently within a complex foodservice setting.

The Director provides strategic and operational leadership across all dining platforms—including retail, residential dining, and catering—while ensuring exceptional service delivery, strong financial performance, and high levels of client and customer satisfaction.

Key Responsibilities

• Provide overall leadership and direction for Dining Services operations, ensuring consistent quality, service, and financial performance
• Manage and develop a team of salaried managers and hourly associates, fostering engagement, accountability, and professional growth
• Oversee the coordination, execution, and evaluation of all foodservice operations within the account
• Lead recruitment, hiring, training, performance management, and employee relations, including coaching, recognition, and corrective action as needed
• Prepare, manage, and maintain the annual operating budget, ensuring fiscal responsibility and cost control
• Utilize company systems to complete required daily, weekly, and monthly reporting, including inventory, cash controls, production records, payroll, and timekeeping
• Ensure all food and beverage production and service meet company standards for quality, presentation, portion control, sanitation, and safety
• Maintain full compliance with HACCP, OSHA, health department, and university requirements
• Oversee and support retail, cafeteria, and catering operations, ensuring seamless execution for daily service and special events
• Serve as the primary point of contact for client relations, continuously working to meet and exceed expectations
• Drive quality improvement initiatives, innovation, and service excellence across the dining program
• Perform additional duties as assigned to support the overall success of the account

Preferred Qualifications

• Bachelor’s Degree in Foodservice Management, Hospitality, or a related field preferred
• Associate’s Degree with four or more years of directly related experience will also be considered
• 5–7 years of progressive foodservice operational management experience, including inventory and purchasing control
• Strong understanding of food and catering trends, with an emphasis on:
  • Quality and presentation
  • Production efficiency
  • Sanitation and food safety
• Food and labor cost controls
• Previous P&L responsibility or experience managing contract foodservice operations strongly preferred
• Proven leadership, coaching, and team‑development skills
• Strong written and verbal communication skills, with the ability to engage effectively at all levels
  • Client and campus stakeholders
  • Guests and associates
• Excellent financial, budgeting, and analytical skills
• Proficient with computer systems, including Microsoft Office, reporting platforms, email, and internet‑based tools
• ServSafe® Certification required or must be obtained

Why This Opportunity Stands Out

• Lead a high‑visibility dining program within a respected academic institution
• Blend operational leadership with strategic influence
• Opportunity to shape culture, elevate service, and drive innovation
• Stable environment with the chance to make a meaningful, campus‑wide impact