Director of Hospitality Services

Position Title: Director of Hospitality Services 

Pay Grade: 17 

Salary: $130,000 - $150,000

 

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !

 

This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. 

Job Summary

The Director of Hospitality Services is a senior leader responsible for overseeing and enhancing all aspects of the hospitality experience across the company’s foodservice operations. This role ensures that guests, clients, and partners consistently receive exceptional service while maintaining operational efficiency and brand standards. A critical component of this position is effective stakeholder management and communication—building strong relationships with clients, partners, vendors, and internal teams to deliver collaborative, high-value outcomes. The Director will provide strategic leadership, staff development, and innovation in service design to position the company as a leader in hospitality excellence.

Key Responsibilities

Leadership & Strategy

• Develop and implement the company’s hospitality vision, aligning with overall business objectives.
• Establish service standards and ensure consistency across all foodservice locations and contracts.
• Lead initiatives to enhance customer satisfaction, loyalty, and retention.

 

Operations & Service Excellence

• Oversee day-to-day hospitality operations, ensuring compliance with health, safety, and brand standards.
• Collaborate with culinary, facilities, and operations teams to deliver seamless guest experiences.
• Implement feedback systems to measure guest satisfaction and continuously improve service quality.

Stakeholder Management & Communication

• Build, manage, and nurture relationships with key stakeholders, including clients, vendors, leadership teams, and employees.
• Serve as the primary liaison between the company and external partners and sectors, ensuring clear, consistent, and professional communication.
• Anticipate stakeholder needs, address concerns proactively, and deliver timely updates to foster trust and collaboration.
• Partner with business development and operations teams to identify opportunities for growth and improved service delivery.

 

Team Development

• Recruit, train, and mentor hospitality leaders and service teams.
• Foster a culture of service excellence, teamwork, and accountability.
• Design professional development programs to enhance employee skills in service and leadership.

 

Financial & Business Management

• Manage departmental budgets, staffing models, and resource allocation.
• Monitor key performance indicators (KPIs) related to service quality, efficiency, and profitability.
• Support business development efforts by contributing to proposals, presentations, and client pitches.

Qualifications

Education & Experience

• Bachelor’s degree in Hospitality Management, Business Administration, or related field.
• 8–10+ years of progressive leadership experience in hospitality, foodservice, or related industries.
• Proven track record of leading large teams and multi-site operations.
• Demonstrated success in stakeholder management, client relations, and cross-functional communication.

 

Skills & Competencies

• Strong leadership, communication, and interpersonal skills.
• Exceptional stakeholder management, negotiation, and relationship-building abilities.
• Ability to balance strategic vision with hands-on operational management.
• Expertise in guest experience design, service training, and hospitality innovation.