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 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.
• Identify client needs and effectively communicate operational progress.
• Adopt Aramark process and systems; build revenue and manage budget, including cost controls regarding food, beverage and labor.
• Ensure the completion and maintenance of P&L statements; achieve food and labor targets.
• Manage resources to ensure quality and cost control within budgetary guidelines.
• Implement and maintain Aramark agenda for both labor and food initiatives; create value through efficient operations, appropriate cost controls and profit management.
• Ensure full compliance with Operational Excellence fundamentals, including food and labor; direct and oversee operations related to production, distribution and food service.
• Maintain a safe and healthy environment for clients, customers and employees; comply with all applicable policies, rules and regulations, including those relating to safety, health, wage and hour.
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development.
• Develop operational component forecasts and explain variances; responsible for components accounting functions.
• Ensure that requirements for appropriate sanitation and safety levels in respective areas are met.
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training.
• Recruit, hire, develop and retain front line team; conduct periodic inventory.
• 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 with client organization.
• May participate in sales process and negotiation of contracts; look for opportunities to implement new products and services which support 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, to include sustainable practices.

Requirements

• 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.
• Ability to maintain an effective working relationship with other departments to provide a unified food service experience for all customers.
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Must be able to stand for extended periods of time.

Pay

The salary rate for this position is $75,000 to $112,000.

Benefits

• Comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
• Retirement savings plans like 401(k).
• Paid days off such as parental leave and disability coverage.
• Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.