Food Service Site Director

Job Responsibilities

• Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
• Coach employees by creating a shared understanding of what needs to be achieved and how to execute.
• Reward and recognize employees.
• Develop and maintain effective client and customer rapport for mutually beneficial business relationship.
• Demonstrate excellent customer service using Aramark's standard model.
• Identify client needs and effectively communicate operational progress.
• Avoid adoption of Aramark processes and systems.
• Build revenue and manage budget, including cost controls with regard to food, beverage, and labor.
• Ensure full compliance with Operational Excellence fundamentals, including food and labor.
• Direct and oversee operations related to production, distribution and foodservice.
• Maintain a safe and healthy environment for clients, customers, and employees.
• Build and develop supervisory staff to become future leaders
• Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage and hour.

Qualifications

• Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management.
• Meaningful experience in service industry, contract services, or hospitality environment, including managing teams.
• Strong analytical, project planning, and financial management skills.
• Ability to communicate effectively with clients, customers, colleagues and staff.
• Must be able to stand for extended periods of time.