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
• 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 but not limited to 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 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 hourly rate or salary range for this position is $70,000 to $80,000.

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