FOOD SERVICE DIRECTOR

Chartwells Higher Education is seeking a dynamic and experienced Food Service Director to lead the daily operations of a high-volume residential dining hall at Baylor University in Waco, TX. As the Director, you will play a pivotal role in ensuring the overall success of the food service operation, while upholding our commitment to excellence in food quality, customer service, and operational efficiency.

In this role, you will oversee all aspects of the dining operation, driving financial success and aligning with the university's culture, Health Department regulations, and company standards. Your leadership will help create a positive and memorable dining experience for students, faculty, and visitors.

Key Responsibilities:
Operational Leadership: Oversee day-to-day food service operations, ensuring smooth execution and excellence in service delivery.
Team Management: Lead, mentor, and manage the dining team, including managers, supervisors, and food service staff, fostering a culture of teamwork and high performance.
HR Functions: Manage recruitment, training, employee development, progressive discipline, and terminations, while creating an inclusive and supportive workplace.
Client & Customer Satisfaction: Maintain high standards for food quality and customer service, continuously working to exceed client and guest expectations.
Financial Oversight: Monitor and manage food and labor costs to achieve financial targets and ensure the fiscal health of the operation.
Quality Assurance: Ensure compliance with all QA and sanitation standards, consistently maintaining a safe and hygienic environment.
Culinary Excellence: Collaborate with the Chef and management team to design and deliver nutritious, high-quality meals that reflect diverse culinary trends and student preferences.
Innovation & Program Implementation: Drive innovation by implementing new programs in partnership with the Chartwells marketing and culinary teams, enhancing the overall dining experience.
Additional Duties: Take on other responsibilities as needed to contribute to the overall success of the dining services operation.

Preferred Qualifications:

• B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred
• Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control
• Strong knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability or contract-managed service experience is desirable
• Strong supervisory, leadership, management and coaching skills
• Strong communication skills, both written and verbal
• Ability to communicate on various levels to include management, client, customer and associate levels
• Excellent financial, budgetary, accounting and computational skills
• Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
• ServSafe Certified