Food Service Director

Food Service Director

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.

Job Responsibilities:

• Leadership: Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance.
• Client Relationship: Identify client needs and effectively communicate operational progress.
• Financial Performance: Build revenue and manage budget, including cost controls regarding food, beverage and labor.
• Productivity: Implement and maintain Aramark agenda for both labor and food initiatives.
• Compliance: Maintain a safe and healthy environment for clients, customers and employees.

Key Responsibilities:

• 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.
• Develops operational component forecasts and can explain variances. Responsible for components accounting functions.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met.
• Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training.
• Recruits, hires, develops and retains front line team.
• Conducts period inventory.
• Maintains records to comply with ARAMARK, government and accrediting agency standards.
• Interacts with Client Management and maintains effective client and customer relations at all levels with client organization.
• May participate in sales process and negotiation of contracts.
• Looks 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.

Qualifications:

• 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.