Food Service Director

This position has a salaried rate of $90,000 to $95,000. Benefits vary by location and eligibility but may include medical, dental, vision, work/life resources, retirement savings plans (e.g., 401(k)), and paid days off such as parental leave and disability coverage.

About the role

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

Responsibilities

• Lead, mentor, engage, and develop teams to maximize contributions, including recruiting, assessing, training, coaching, and managing performance.
• Ensure food services align with the Executional Framework and coach employees to achieve shared goals.
• Reward and recognize employees while maintaining safety and sanitation standards.
• Identify client needs and communicate operational progress effectively.
• Adopt Aramark processes and systems to build revenue and manage budgets, including cost controls for food, beverage, and labor.
• Complete and maintain P&L statements, achieving food and labor targets.
• Implement Aramark’s labor and food initiatives to create value through efficient operations and cost controls.
• Direct and oversee production, distribution, and food service operations in full compliance with Operational Excellence fundamentals.
• Establish systems for ordering, receiving, storing, preparing, and serving food, including menu planning and development.
• Develop operational forecasts and explain variances, ensuring accurate accounting functions.
• Coordinate and supervise unit personnel in production, merchandising, quality control, labor management, and employee training.
• Recruit, hire, develop, and retain front-line teams, conducting periodic inventory.
• Maintain records to comply with Aramark, government, and accrediting agency standards.
• Interact with client management to maintain effective relations at all levels.
• Participate in the sales process and negotiate contracts when applicable.
• Manage the front of the house (e.g., cafeteria or residential dining facility).
• Develop and implement food service plans aligned with the client’s mission and vision, including sustainable practices.
• Occasional lifting, carrying, pushing, or pulling up to 50 lbs, with extended periods of standing required.

Requirements

• At least 4 years of experience, including 1-3 years in a management role.
• Previous experience in food service.
• A bachelor’s degree or equivalent experience.
• Strong communication skills and the ability to develop and maintain effective client and customer relationships.
• Ability to demonstrate excellent customer service using Aramark’s standard model.
• Ability to collaborate with other departments to create a unified food service experience.