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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Flexible
Benefits
weekly pay
401K with company match
Employee assistance program
Medical insurance
prescription insurance
Dental Insurance
Vision Insurance
FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions
Job Description
American Dining Creations is a division of American Food & Vending, recognized as one of the largest privately held hospitality service partners in the United States. With a national presence and a commitment to innovation and flexibility, the company specializes in providing customized dining and catering solutions tailored to the unique needs of corporate and educational institutions. Their hallmark lies in pairing superior culinary offerings with outstanding management practices to deliver exceptional operation standards. They serve hundreds of thousands of guests daily through a diverse array of services, including full café dining emphasizing their Fresh Difference culinary philosophy, mobile ordering,... Show More
Job Requirements
- Bachelor’s degree or equivalent professional experience
- five years’ leadership experience in hospitality or related industry
- proven success managing high-profile operations
- strong financial management skills
- leadership and coaching capabilities
- experience executing catered events
- excellent communication skills
- ability to manage large service volumes
- proficiency in relevant software
- flexible schedule including evenings and weekends
- physical capability to lift 30lbs and be active throughout shifts
- valid driver’s license and transportation
Job Qualifications
- Bachelor’s degree in hospitality restaurant or business or culinary degree from an accredited culinary association is preferred but equivalent professional experience is acceptable
- five years’ experience in a similar leadership position with elevated service standards that may include restaurants retail hotels or other hospitality-focused industries
- demonstrated success managing high-profile operations where professionalism discretion and attention to detail are critical
- strong financial acumen including experience managing operating budgets purchasing inventory control labor models and point-of-sale systems
- proven ability to lead coach and hold teams accountable to exceptionally high standards of service presentation and guest engagement
- experience executing catered programs and special events requiring precision adaptability and coordination with multiple internal and external stakeholders
- comfortable interacting with senior leadership trustees donors chefs and institutional partners in a polished and professional manner
- experience with service volumes up to 500 guests daily and leading multi-level teams in dynamic environments
- proficient with Microsoft Office online ordering applications CATERTRAX or comparable catering management systems
- ability to work a flexible schedule including evenings weekends and special events in alignment with institutional programming needs
- must be able to lift 30lbs stand walk bend for daily work schedule
- must possess a valid driver’s license and have reliable transportation to work
Job Duties
- Lead all dining and hospitality services including daily restaurant operations on-site catering donor events and high-profile institutional gatherings
- deliver hospitality that reflects the excellence within the mission of the institution thoughtful polished detail-driven and anticipatory
- partner closely with culinary leadership to ensure precise execution of menus impeccable presentation and consistency that meets the expectations of trustees donors guests and institutional partners
- maintain rigorous standards for quality cost control and service delivery while responding gracefully to bespoke requests and evolving institutional needs
- serve as a visible and trusted presence during events and daily service interacting confidently and professionally with senior leadership board members donors guests and vendors
- recruit develop and lead a team of supervisors and frontline staff establishing clear expectations for performance appearance and accountability
- build staffing plans aligned with service volume and labor targets while maintaining high-quality execution
- execute high-profile events with precision adaptability and composure
- prepare and deliver thorough and accurate daily and weekly operational reports for leadership demonstrating strong command of operational discipline
- maintain meticulous compliance with all food safety and regulatory standards ensuring that all preparation temperature and production logs are accurate and audit-ready at all times
- continuously evaluate operations to strengthen systems elevate guest satisfaction and improve team performance
- perform additional duties as needed in support of the institution’s mission and public-facing initiatives
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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