Food Service Director

Job Responsibilities

Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance.

Ensure food services appropriately connects to the Executional Framework.

Coach employees by creating a shared understanding about what needs to be achieved and how to execute.

Reward and recognize employees.

Client Relationship

Identify client needs and effectively communicate operational progress.

Financial Performance

Adopts Aramark process and systems.

Builds revenue and manages budget, including cost controls regarding food, beverage and labor.

Achieves food and labor targets.

Manages resources to ensure quality and cost control within budgetary guidelines.

Productivity

Implements and maintains Aramark agenda for both labor and food initiatives.

Creates value through efficient operations, appropriate cost controls and profit management.

Compliance

Maintains a safe and healthy environment for clients, customers and employees.

Maintains systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development.

Develops operational component forecasts and can explain variances.

Responsible for components accounting functions.

Ensures that requirements for appropriate sanitation and safety levels in respective areas are met.

Qualifications

Requires at least 4 years of experience.

Requires at least 1-3 years of experience in a management role.

Requires previous experience in food service.

Requires a bachelor’s degree or equivalent experience.

Strong communication skills.

Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships.

Ability to demonstrate excellent customer service using Aramark's standard model.

Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.

Must be able to stand for extended periods of time.