Director of Residential Dining - Fordham University Lincoln Center

Director of Residential Dining – Fordham University Lincoln Center Requisition #: 660545 Location: New York, NY, US 10023 Job Description The Aramark Director of Residential Dining at Fordham University Lincoln Center 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. Compensation Salary: $70,000 – $80,000 per year Benefits Medical, dental, and vision coverage 401(k) retirement savings plan Paid days off including parental leave and disability coverage Work/life resources Job Responsibilities Leadership Lead, mentor, engage, recruit, assess, train, coach, and manage the performance of teams. Ensure food services align with the Executional Framework. Coach employees by creating a shared understanding of goals and execution. Reward and recognize employees. Ensure safety and sanitation standards in all operations. Client Relationship Identify client needs and effectively communicate operational progress. Financial Performance Adopt Aramark processes and systems. Build revenue and manage budget, including cost controls for food, beverage, and labor. Ensure completion and maintenance of P&L statements. Achieve food and labor targets. Manage resources to ensure quality and cost control within budgetary guidelines. Productivity Implement and maintain Aramark agenda for labor and food initiatives. Create value through efficient operations, cost controls, and profit management. Compliance with Operational Excellence fundamentals for food and labor. Direct and oversee operations related to production, distribution, and food service. Compliance 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 laws. Key Responsibilities Establish and maintain systems for ordering, receiving, storing, preparing, and serving food; menu planning and development. Develop operational component forecasts and explain variances; responsible for component accounting functions. Ensure sanitation and safety levels in respective areas. Coordinate and supervise unit personnel on production, merchandising, quality, 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 relationships at all levels. Participate in sales process and contract negotiations. Seek opportunities to implement new products and services supporting sales growth and client retention. Additional Responsibilities 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, including sustainable practices. Qualifications At least 4 years of experience. At least 1–3 years of experience in a management role. Previous experience in food service. Bachelor’s degree or equivalent experience. Strong communication skills. Ability to develop and maintain effective client and customer rapport. Ability to demonstrate excellent customer service using Aramark’s standard model. Ability to maintain an effective working relationship with other departments to create a unified food service experience. Occasional lifting, carrying, pushing, and pulling up to 50 lb. Ability to stand for extended periods of time. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other characteristics protected by applicable law. #J-18808-Ljbffr Aramark