Director of Dining Services

Company Description Chartwells Higher Education Dining Services, an operating sector of Compass Group North America, is a recognized leader in contract foodservice for over 320 colleges and universities across the United States. The organization focuses on managing campus dining operations efficiently and sustainably, helping institutions support student recruitment and retention. Chartwells’ teams of chefs and food enthusiasts create dining experiences that bring students together and serve as hubs of campus life. With a commitment to high-quality, nutritious cuisine and excellent service, Chartwells offers diverse options including global fare, popular retail brands, event catering, concessions, vending, and food trucks. Team members are part of a mission-driven culture that aims to nourish, inspire, and engage campus communities.
Role Description The Director of Dining Services is a full-time, on-site leadership role based in Pittsburgh, PA, responsible for overseeing all aspects of campus dining operations. This role manages daily foodservice activities, including resident dining, retail units, catering, concessions, and special events, ensuring high standards of food quality, safety, and guest satisfaction. The Director leads, trains, and mentors a diverse team, sets performance expectations, and fosters a positive, inclusive work environment. Key responsibilities include financial oversight such as budgeting and P&L management, monitoring labor and food costs, and implementing operational improvements to meet revenue and sustainability goals. The Director collaborates closely with campus partners to align dining programs with institutional priorities, student preferences, and Chartwells’ brand standards, while ensuring compliance with health, safety, and regulatory requirements.
Qualifications

• Strong expertise in food service operations, including Food Service Operations and Food Service, with experience managing multi-unit or complex campus dining programs.
• Hands-on knowledge of Food Preparation and Food & Beverage standards, with a focus on quality, nutrition, safety, and presentation.
• Proficiency in financial and P&L Management, including budgeting, forecasting, cost control, and revenue optimization.
• Experience leading and developing diverse teams, with effective people management, scheduling, and performance coaching skills.
• Ability to build collaborative relationships with campus stakeholders, customers, and vendors; strong communication and interpersonal skills.
• Knowledge of food safety regulations, sanitation standards, and compliance requirements in a high-volume foodservice environment.
• Demonstrated capability in strategic planning, problem-solving, and implementing operational improvements in dining services.
• Preferred: Bachelor’s degree in Hospitality Management, Food Service Management, Business, or related field, and prior leadership experience in higher education or contract dining.