DIR, DINING SERVICES I

Salary: $80,000 - $85,000 

Think Fresh Lead with Excellence

 An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team

This position is eligible for an Employee Referral Bonus If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email - 

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Director of Dining Services

Job Summary

The Director of Dining Services is the strategic business leader for the community's culinary and hospitality operations, responsible for ensuring exceptional quality, regulatory compliance, and resident satisfaction. This role is critical to the success of the organization, as foodservice in healthcare and senior dining is essential for patient recovery, resident well-being, and employee satisfaction, directly impacting overall institutional performance and viability.

The regulatory landscape for healthcare foodservice is uniquely demanding, requiring compliance with multiple overlapping authorities including local and state health departments, CMS, The Joint Commission, and OSHA. The ideal candidate will bring proven healthcare leadership or management experience, deep knowledge of regulatory and sanitation standards, and hands-on familiarity with tray line foodservice operations.

As a visible and engaged leader, the Director oversees all aspects of the dining program, from daily operations to client relationships, financial management, and team development — ensuring that each meal and every interaction reflects Compass Group's commitment to excellence, hospitality, and care.

Leading Food & Beverage Operations

• Develop and implement an overall operating strategy aligned with Compass Community Living and client objectives.
• Lead with an entrepreneurial approach, taking ownership of outcomes and holding the on-site leadership team accountable for excellence and compliance.
• Quickly evaluate personnel, operations, and culinary situations, making informed and timely recommendations to ensure quality and efficiency.
• Maintain a professional and positive demeanor, demonstrating adaptability, resilience, and problem-solving under pressure.
• Perform daily walk-throughs to ensure full compliance with Department of Health, CMS, and Compass Group standards.
• Direct and oversee safety, sanitation, and infection prevention programs across all foodservice operations.
• Ensure tray line and patient meal service operations meet standards for timeliness, accuracy, and nutritional compliance.
• Communicate regularly through pre-meal briefings, staff meetings, and leadership updates to ensure transparency and alignment.
• Maintain clear and timely communication with executives, supervisors, and clients via meetings, written reports, and electronic correspondence.

Business and Financial Competence

• Demonstrate understanding of healthcare market dynamics and key business drivers to identify strengths, risks, and opportunities.
• Recognize and understand P&L drivers to analyze results, implement strategies, and drive performance.
• Develop and manage departmental budgets in alignment with client and corporate expectations, ensuring fiscal responsibility.
• Coach and support team leaders to manage labor, food, and controllable expenses effectively.
• Review and analyze financial reports to identify areas for improvement and create actionable plans for operational efficiency.
• Balance high-quality culinary outcomes with sound business decisions that sustain growth and client satisfaction.

Ensuring Exceptional Customer Service

• Build and maintain strong relationships with residents, patients, clients, and internal stakeholders, serving as a trusted partner and representative of Compass Community Living.
• Actively engage with residents and patients to understand needs, gather feedback, and enhance the dining experience.
• Review satisfaction data and identify areas of improvement, implementing service enhancements as needed.
• Coach and mentor associates to deliver hospitality-driven, patient-centered service.
• Stay current with market trends and regulatory changes, introducing innovations that improve quality, compliance, and satisfaction.
• Empower employees to take ownership of service excellence and resident engagement.

Team Building & Management

• Lead, inspire, and develop team members through mentorship, coaching, and professional growth opportunities.
• Conduct regular team meetings and promote open communication through an "open door" policy.
• Create a positive, inclusive work environment that encourages accountability, recognition, and continuous improvement.
• Recruit, train, and retain talented associates who demonstrate both technical and interpersonal excellence.
• Set clear performance and departmental goals that align with operational and financial objectives.
• Ensure all employees are trained and held accountable for food safety, sanitation, and healthcare regulatory compliance.
• Model empathy, fairness, and professionalism while maintaining high performance standards.

Preferred Qualifications

• Bachelor's degree in Foodservice Technology, Hospitality, Nutrition, or related field; an associate degree with equivalent experience will be considered.
• Five to seven years of direct foodservice operational management experience with inventory, purchasing, and cost control knowledge.
• Previous healthcare leadership or management experience required.
• Strong understanding of the regulatory landscape for healthcare foodservice, including compliance with multiple overlapping authorities such as CMS, The Joint Commission, OSHA, and local health departments.
• Experience managing tray line foodservice operations in a healthcare or senior dining environment.
• Proven ability to balance quality, compliance, and financial performance.
• Strong supervisory, leadership, and coaching skills with the ability to motivate a diverse team.
• Excellent financial, analytical, and communication skills, both written and verbal.
• Proficiency in Microsoft Office and foodservice management software.
• ServSafe certification preferred