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Dining Director Jobs in Rosharon, TX (NOW HIRING)

Rice University

Retail Dining Manager

Houston, TX · On-site

$52K/yr

The Retail Dining Manager for Rice Hospitality provides front-of-house leadership and operational ... During emergencies or crises, the employee is required to report to campus as directed to ensure ...

Rice University

Retail Dining Manager

Houston, TX · On-site

$52K/yr

The Retail Dining Manager for Rice Hospitality provides front-of-house leadership and operational ... During emergencies or crises, the employee is required to report to campus as directed to ensure ...

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All JobsDining JobsDining Director JobsDining Director Jobs in Rosharon, TX

Dining Director information

See Rosharon, TX salary details

$29.1K

$66K

$105.6K

How much do dining director jobs pay per year?

As of Aug 29, 2026, the average yearly pay for dining director in Rosharon, TX is $65,955.00, according to ZipRecruiter salary data. Most workers in this role earn between $48,800.00 and $80,500.00 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 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 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 cities near Rosharon, TX are hiring for Dining Director jobs?

Cities near Rosharon, TX with the most Dining Director job openings:

Dining Director jobs near you
Infographic showing various Dining Director job openings in Rosharon, TX as of July 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $65,955 per year, or $31.7 per hour.

Dining Services Director

49X- GRACE MANAGEMENT INC

Houston, TX

$68K/yr

Full-time

Medical, Dental, Life, Retirement, PTO

Posted 26 days ago

Job description

Pay starting at $68,000/year

At The Shores at Clear Lake, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join The Shores at Clear Lake, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community.

Full-time benefits include:

  • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance.
  • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings.
  • Health/Dental Insurance
  • 401K with employer match: Plan for your financial future with our 401k program.
  • Life Insurance: Company paid life insurance
  • Short and long-term disability: Financial security while you recover from an injury that puts you out of work
  • Referral Bonuses: Refer qualified candidates and earn rewards
  • Tuition Reimbursement: Invest in your education with our support
  • Employee Assistance Program: Connecting our employees with resources for handling personal challenges

Summary of Duties of the Dining Services Director

The Dining Services Director oversees all aspects of dining services and supervises dietary associates.  The Dining Services Director assures that the kitchen and associates meet all regulatory requirements and maintains quality food service within budget.

Essential Functions of the Dining Services Directo

  • Responsible for dietary department in all its aspects.
  • Plans menus via Grove Menu system.
  • Purchase foods and supplies; Inventories and supervises storage of incoming food and supplies.
  • Prints production sheets; prepares and pulls recipes for utilization by cook team.
  • Prepares meals according to planned menus, including any special diet requirements.
  • Follows standardized recipes and special diet orders.
  • Maintains safe and sanitary dietary department.
  • Directs and instructs dietary personnel.
  • Assists and directs daily scheduled cleaning duties.
  • Serves food according to portion control.
  • Schedules hours and assigns duties to dietary associates.
  • Check food and supplies for next meals.
  • Participates in special events planning and preparation.
  • Maintains equipment, including dishes, cookware, utensils, supplies, and reorders items when needed.
  • Participates in required meetings, training, and associate programs.
  • May be required to participate in weekend Manager on Duty (MOD).
  • Performs other related duties as assigned by supervisor.

Non-Essential Functions of the Dining Services Director

  • Supports and participates in the resident centered activity programs.
  • Participates in projects or committees as assigned.
  • Attends all associate meetings including in-service education and associate functions, as requested by supervisor.
  • Assists in variety of tasks involving residents as assigned. 

Knowledge, Skills, Abilities, and Experience

  • High school Diploma or GED at minimum with some specialized training in food service.
  • Ability to read, write, and speak English.
  • Continued education in food service preferred including RD, CDM, or Culinary Degree.
  • Serv-Safe Certification Class.
  • Two years minimum experience in food service management preferably in a health care setting.
  • Be free from communicable disease.
  • Completion of drug testing and criminal background check upon hire and upon request of supervisor.
  • Must be able to cook and follow standard recipes.
  • Physical requirements include bending, standing, lifting, stooping, sitting, stretching, carrying, and walking; and the ability to lift up to 40 pounds.
  • Must have manual dexterity to peel, cut, and prepare different types of food; Ability to work with a variety of kitchen machinery.
  • Ability to accept constructive input as to the quality of your meals/cooking.
  • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances.
  • Familiarity with restaurant or cafeteria-style organization in regard to food preparation and service, purchasing, staff scheduling, food, and labor cost control as well as quality control.
  • Experience in record keeping and menu planning.
  • Able to relate to residents and associates in a courteous and diplomatic manner under all circumstances.
  • Adhere to and carry out all policies and procedures.