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.

Ensure safety and sanitation standards in all operations.

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.

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

Full Compliance

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

Complies with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

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.

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.

Requirements

Requires a bachelor’s degree or equivalent experience.

Skills

Leadership skills.

Management skills.

Customer service skills.

Communication skills.

Team building skills.

Financial management skills.

Food service management skills.

Benefits

Flexible scheduling.

Professional development opportunities.

Health benefits.

Retirement plans.

Pay

Negotiable based on experience and qualifications.

Schedule

Varies based on location and department.