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Dining Director Jobs in Virginia (NOW HIRING)

Compass Group

Director Dining Services

Henrico, VA · On-site

$75K - $80K/yr

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high ...

Morrison Living

Director Dining Services

Henrico, VA · On-site

$75K - $80K/yr

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high ...

Compass Group

Director Dining Services

Henrico, VA · On-site

$75K - $80K/yr

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high ...

Compass Group

Director Dining Services

Henrico, VA · On-site

$75K - $80K/yr

The Director of Dining Services is the strategic business leader of the community's food and beverage/culinary operation ensuring resident and client satisfaction by providing a consistently high ...

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All JobsDining JobsDining Director JobsDining Director Jobs in Virginia

Dining Director information

See Virginia salary details

$32.2K

$73.1K

$117K

How much do dining director jobs pay per year?

As of Aug 8, 2026, the average yearly pay for dining director in Virginia is $73,080.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,000.00 and $89,200.00 per year, depending on experience, location, and employer.

What does a dining director do?

A Dining Director oversees the daily operations of dining services in facilities such as restaurants, hotels, senior living communities, or schools. Their responsibilities include managing staff, ensuring food quality and safety, budgeting, menu planning, and maintaining a high level of customer satisfaction. They also coordinate with vendors, handle customer feedback, and ensure compliance with health and nutrition regulations. Effective Dining Directors have strong leadership, organizational, and communication skills to provide excellent dining experiences.

What are some common challenges a dining director faces when managing a large dining operation?

A Dining Director often navigates challenges such as balancing budget constraints with maintaining high-quality food and service, coordinating schedules for a diverse team, and ensuring compliance with health and safety regulations. Additionally, adapting menus to meet changing dietary needs and preferences while maintaining operational efficiency can be demanding. Effective communication, strong organizational skills, and the ability to respond quickly to unexpected issues, like supply shortages or staff absences, are essential for success in this role.

What is the difference between Dining Director vs Food Service Manager?

AspectDining DirectorFood Service Manager
CredentialsTypically requires a degree in hospitality, management, or related field; certifications like ServSafe are commonOften requires a high school diploma or associate degree; certifications like ServSafe are also common
Work EnvironmentOversees multiple dining locations or large-scale food service operations, often in institutions or hospitality settingsManages daily operations within a single restaurant, cafeteria, or food service unit
Employer & Industry UsageUsed in hospitality, healthcare, and large institutional settingsCommon in restaurants, cafeterias, and smaller food service operations

The main difference between a Dining Director and a Food Service Manager lies in scope and setting. Dining Directors typically oversee multiple locations or large-scale operations, requiring broader management skills and often higher credentials. Food Service Managers focus on daily operations within a single establishment. Both roles require food safety certifications and management experience, but their responsibilities and work environments differ significantly.

What are the key skills and qualifications needed to thrive as a dining director?

A Dining Director should possess strong leadership abilities, food service management experience, and typically a degree in hospitality or culinary arts. Familiarity with food safety regulations, inventory management systems, and budgeting software is often required. Outstanding interpersonal skills, attention to detail, and the ability to motivate staff are crucial for excelling in this role. These skills ensure efficient dining operations, high customer satisfaction, and compliance with industry standards.
What are the most commonly searched types of Dining jobs in Virginia? The most popular types of Dining jobs in Virginia are:
What cities in Virginia are hiring for Dining Director jobs? Cities in Virginia with the most Dining Director job openings:
Dining Director jobs near you
Infographic showing various Dining Director job openings in Virginia as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $73,080 per year, or $35.1 per hour.

Dining Services Director

Commonwealth Senior Living at South Boston

South Boston, VA

$57K - $65K/yr

Full-time

Posted 8 days ago

Job description

Pay Range: $57,000 - $65,000

The Dining Services Director leads the execution of the signature dining services program at the community. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining Services Director’s primary objective is to exhibit the core values of Commonwealth Senior Living and provide a memorable dining experience for the residents. 

Qualifications

• Certification in the Food Handlers Course or equivalent

• Previous management experience in the food service industry.

• Ability to read and write English.

• Willingness and ability to learn new tasks

• Must be available to work varied shifts and weekends.

• Ability to lift heavy objects; stand and walk short distances throughout the day. Ability to tolerate heat from the kitchen.

• Must be free of communicable diseases. 

Areas of Primary Responsibility

• Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code.

• Prepare food for regular and therapeutic diets according to the planned menu and written doctors’ orders.

• Ensure that the proper quantity of food is prepared and in accordance with established time schedules.

• Prepare food for special events as instructed by the Executive Director.

• Maintain costs within budgeted parameters.

• Use proper technique to taste prepared food to ensure quality taste and palatability prior to service.

• Maintain the proper temperature of food during preparation and service. Record temperatures of food according to established policy.

• Report all hazardous and malfunctioning equipment to the Executive Director.

• Make recommendations to the Director of Dining Services regarding improvements in recipes, menus, productions and service of food, equipment, etc. to enhance the quality of the food service.

• Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status.

• Skilled in the selection of personnel and management of staff to meet the needs of the department and entire community.

• Assist in scheduling department working hours, personnel, work assignments, etc. to maintain quality resident care.

• Routinely inspect the dietary area and practices for compliance with current applicable regulations and as requested by the Director.

• Develop and utilize comprehensive inventory control procedures.

• Purchase food, supplies, and equipment, as required to meet the needs of the department.

• Ensure that a stock of staple/non-staple food, supplies, equipment, etc., is maintained at adequate levels at all times to perform departmental functions.

• Ensure that there is always a 72-hour emergency food and drinking water supply per regulations.

• Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected.

• Supervise and manage schedules and tasks of all dining department associates.

• Other duties as assigned.

Culture Ambassador

• Models the core values of the company:

  • We Care About People 
  • We Do the Right Thing 
  • We are Passionate, Have Fun, and Celebrate Success 
  • We Speak Up! It’s Our Responsibility 
  • We Take Ownership and Add Value 
  • We are Respectful 

• Ensures all personnel exemplify the core values of the company at all times.

• Create and drive the sales culture.

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