Assistant Director of Dining Services - St. Mark's School

As an Assistant Director of Dining Services, you will play a critical role in supporting the day-to-day operations of an independent school’s dining program. This role is perfect for a motivated professional who excels in a fast-paced environment. Reporting to the Director of Dining Services, you will help lead a team of food service associates, handle client and guest relationships, support financial and operational goals, and cultivate a safe, inclusive dining environment for students and staff.  

Key Responsibilities:  

• Assist in the overall management and execution of daily food service operations, ensuring high standards of quality, service, and safety.
• Lead, train, supervise, and develop a team with varied strengths, promoting professional growth and high performance.  
• Support a strong culture of safety and compliance, including oversight of allergy protocols and training.  
• Build and maintain positive relationships with school clients, guests, faculty, and staff to ensure happiness and successful partnerships.  
• Facilitate and participate in daily pre-service team meetings to align on goals, responsibilities, and service expectations.  
• Coordinate menu signage and product identification (PIDs) on a daily, weekly, and monthly basis.
• Process daily vendor invoices and sales reports accurately and on time.  
• Assist with planning, coordinating, and implementing catering events and special functions.
• Perform other duties as assigned by the Director of Dining Services.  

Preferred Qualifications:  

• 1–3 years of dynamic experience in food service management, preferably in school dining, hospitality, restaurants, or other contract food services.  
• Strong leadership, communication, and social skills with the ability to encourage and lead teams effectively.  
• Confirmed financial competence and experience leading budgets, food costs, and labor.  
• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) and general comfort with technology and reporting tools.  
• Ability to adapt in a dynamic environment and maintain a positive, customer-focused approach.  
• Associate’s degree in Hospitality Management, Culinary Arts, Business, or a related field is preferred.