Food Service Director

About the role

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu.

Responsibilities

• Lead, mentor, engage, and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
• Ensure food services align with the Executional Framework and coach employees to create a shared understanding of goals and execution.
• Reward and recognize employees while maintaining safety and sanitation standards in all operations.
• Identify client needs and effectively communicate operational progress to build and maintain client relationships.
• Adopt Aramark processes and systems to build revenue and manage budgets, including cost controls for food, beverage, and labor.
• Ensure completion and maintenance of P&L statements and achieve food and labor targets.
• Manage resources to ensure quality and cost control within budgetary guidelines.
• Implement and maintain Aramark’s labor and food initiatives to create value through efficient operations and cost controls.
• Ensure full compliance with Operational Excellence fundamentals, including food and labor standards.
• Direct and oversee operations related to production, distribution, and food service.
• Maintain a safe and healthy environment for clients, customers, and employees, complying with all applicable policies and regulations.
• Establish and maintain systems for ordering, receiving, storing, preparing, and serving food, as well as menu planning and development.
• Develop operational forecasts and explain variances, including accounting functions for components.
• Coordinate and supervise unit personnel regarding production, merchandising, quality, cost control, labor management, and employee training.
• Recruit, hire, develop, and retain front-line teams, conduct periodic inventory, and maintain records to comply with Aramark, government, and accrediting agency standards.
• Interact with client management and maintain effective client and customer relations at all levels.
• Participate in the sales process and negotiation of contracts, identifying opportunities to implement new products and services for sales growth and client retention.
• Manage the front of the house of the dining operation (Cafeteria/Residential Dining Facility).
• Develop and implement food service plans aligned with the client’s mission and vision, including sustainable practices.

Requirements

• At least 4 years of experience in food service.
• At least 1-3 years of experience in a management role.
• A bachelor’s degree or equivalent experience.
• Strong communication skills and the 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.
• Ability to maintain effective working relationships with other departments to create a unified food service experience.
• Occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Ability to stand for extended periods of time.