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Director Of Dining Services Jobs (NOW HIRING)

Compass Group

Sr Director of Dining Services

Claremont, CA · On-site

$118K - $125K/yr

The Sr. Director of Dining Services is responsible for overseeing the day to day Foodservice operations. You will manage and lead a team of employees, and also be responsible for managing client ...

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Director Of Dining Services information

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$32.5K

$73.7K

$118K

How much do director of dining services jobs pay per year?

As of Sep 7, 2026, the average yearly pay for director of dining services in the United States is $73,712.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,500.00 and $90,000.00 per year, depending on experience, location, and employer.

What does a director of dining services do?

A Director of Dining Services oversees the daily operations of food service facilities in organizations such as schools, hospitals, or senior living communities. They manage staff, create menus, ensure food safety and quality, and control budgets. The role also involves working with vendors, maintaining compliance with health regulations, and ensuring customer satisfaction. Directors of Dining Services play a key role in developing strategies to improve service and efficiency within the dining facility.

How does the director of dining services typically collaborate with other departments to enhance the dining experience?

As a Director of Dining Services, you will regularly partner with departments such as nutrition, hospitality, facilities, and procurement to ensure a seamless dining experience. Collaboration often involves coordinating menus with dietitians, working with facilities for kitchen maintenance, and aligning with procurement on sourcing high-quality ingredients. Frequent meetings and cross-departmental communication are essential to address dietary needs, special events, and operational improvements. This collaborative environment not only enhances service quality but also provides valuable leadership and interdepartmental management experience.

What are the key skills and qualifications needed to thrive as a director of dining services, and why are they important?

To thrive as a Director of Dining Services, you need strong leadership, food service management experience, and a relevant degree such as hospitality management or culinary arts. Familiarity with menu planning software, food safety certification (like ServSafe), and inventory management systems is typically required. Excellent communication, team-building, and problem-solving skills are crucial for managing staff and ensuring customer satisfaction. These skills and qualifications are vital for delivering high-quality dining experiences while overseeing efficient and compliant food service operations.

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

AspectDirector Of Dining ServicesFood Service Manager
CredentialsRelevant certifications in food safety, management, and hospitalityFood safety certifications, management experience
Work EnvironmentLarge-scale dining operations, institutions, hospitals, universitiesRestaurants, cafeterias, catering services
Industry UsageUsed in institutional and large-scale food service settingsCommon in restaurant and smaller food service operations
Search & ComparisonOften compared for leadership roles in dining managementCompared for operational and staff management roles

The main difference is that the Director Of Dining Services oversees large-scale dining operations, focusing on strategic planning and management across multiple venues or institutions. The Food Service Manager typically handles daily operations within a specific restaurant or cafeteria. Both roles require food safety certifications and management experience, but the Director role involves broader oversight and higher-level responsibilities.

How do you become a director of dining services?

To become a director of dining services, candidates typically need a bachelor's degree in hospitality, food service management, or a related field, along with several years of experience in food service operations. Leadership skills, knowledge of food safety regulations, and proficiency with management tools are also important for this role.
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Director Of Dining Services jobs near you
Infographic showing various Director Of Dining Services job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 16% Part Time, and 3% Contract. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution, with an average salary of $73,712 per year, or $35.4 per hour.

Assistant Director of Dining Services

Three Oaks Senior Dining LLC

Lancaster, PA • On-site

Full-time

Posted 10 days ago

Job description

Description


About Three Oaks Senior Dining, LLC


Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.


Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency-in sourcing, preparation, communication, and pricing-are the foundation of everything we do.


At Three Oaks, we recognize that food is more than a meal. It's a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.


About the Role


Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential?


We're looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.


This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders-all while delivering exceptional experiences to residents and guests alike.


Responsibilities

  • In the absence of the Director of Dining Services, the Assistant Manager assumes the responsibility of the department by managing and supervising the dining services staff at a single site according to policies and procedures, and federal/state requirements;
  •  The Assistant Manager performs and leads small groups of staff in dining services activities on varying shifts as needed;
  •  Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met;
  •  Assists in training, quality control and in-servicing of staff;
  •  The Assistant Manager is able to perform the job assignments of the dietary aide, cook, and dishwasher (see related job descriptions) if necessary and, as such, is able to operate a variety of dining services equipment;
  •  This position assists the management and supervisory staff to ensure regulatory, HACCP, and sanitation guidelines and practices are adhered to;
  •  The Assistant Manager must conduct themselves in a professional manner and ensure their subordinates do the same;
  •  This position attends Resident Focus Groups;
  •  May perform other duties and responsibilities as assigned.

Requirements

  • A high school diploma or equivalent is required - Bachelor's degree is preferred;
  • Healthcare or Senior Living experience preferred;
  • Experience in both FOH (Front of House) operations and BOH (Back of House) operations required;
  • Specialized training in dining services and culinary management and nutrition is desirable;
  • Two years experience in quantity food production/service (or equivalent experience) and one year personnel supervision is desired;
  • Current ServSafe certification is required in accordance with state/county law, or must become ServSafe certified within 30 calendar days of hire;
  • Basic computer skills is a must;
  • Ability to understand and place into action basic food safety/sanitation requirements and procedures and manage adherence to those requirements and procedures;
  • Knowledge of, and ability to use, all department equipment;
  • Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do;
  • Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills;
  • Ability to motivate, develop, and direct people as they work, identify the best people for the job;
  • Must comply with any dress code requirements;
  • Must be able to work nights, weekends and some holidays.

Apply