Food Service Director - RWJBH Float

About the role

This is a floating/bench Food Service Director position responsible for developing and executing dining solutions to meet customer needs and tastes in the Southern New Jersey region. The role involves overseeing and managing dining operations where customers order prepared foods from a menu. Travel is required more than 50% of the time.

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 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.
• 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.
• Implement and maintain Aramark’s labor and food initiatives to create value through efficient operations and cost controls.
• Direct and oversee operations related to production, distribution, and food service.
• 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; handle component accounting functions.
• Coordinate and supervise unit personnel regarding production, merchandising, quality control, labor management, and employee training.
• Recruit, hire, develop, and retain front-line teams; 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.
• Participate in the sales process and negotiate contracts; identify opportunities for new products and services to support growth and retention.
• Manage the front of the house of dining operations (Cafeteria/Residential Dining Facility).
• Develop and implement food service plans aligned with the client’s mission and vision, including sustainable practices.
• Maintain a safe and healthy environment for clients, customers, and employees.
• Comply with all applicable policies, rules, and regulations, including safety, health, wage, and hour requirements.

Requirements

• At least 4 years of experience in food service.
• At least 1-3 years of experience in a management role.
• 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 effective working relationships with other departments for a unified food service experience.
• Occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Ability to stand for extended periods of time.

Pay

The hourly rate for this position is $85,000 to $100,000.

Benefits

• Comprehensive medical, dental, and vision coverage.
• Work/life resources.
• Retirement savings plans, including 401(k).
• Paid days off, including parental leave and disability coverage.
• Benefits vary by location and are subject to legal requirements, eligibility status, and where the employee lives and/or works.