Food Service Director - Lilly South Commons Cafe

Food Service Director - Lilly South Commons CafeWorkplace Hospitality builds dining and hospitality programs that work, day after day. Chef-led menus designed around the people and the operational reality of each space. Reliable across locations, consistent across shifts, flexible enough to fit the way your business actually runs. From a single site to a national footprint, programs sized to what you need and built to flex as that changes. Programs leaders can count on, and employees come back for. Good food. Good people. Done right.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 ResponsibilitiesLeadershipLead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performanceEnsure food services appropriately connects to the Executional FrameworkCoach employees by creating a shared understanding about what needs to be achieved and how to executeReward and recognize employeesEnsure safety and sanitation standards in all operationsClient RelationshipIdentify client needs and effectively communicate operational progressFinancial PerformanceAdopt Aramark process and systemsBuild revenue and manage budget, including cost controls regarding food, beverage and laborEnsure the completion and maintenance of P&L statementsAchieve food and labor targetsManage resources to ensure quality and cost control within budgetary guidelinesProductivityImplement and maintain Aramark agenda for both labor and food initiativesCreate value through efficient operations, appropriate cost controls and profit managementFull compliance with Operational Excellence fundamentals, including food and laborComplianceMaintain a safe and healthy environment for clients, customers and employeesComply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hourKey ResponsibilitiesEstablish 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, distribution and food service. 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.Additional ResponsibilitiesManage 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.QualificationsRequires 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.