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
• Ensure food services appropriately connects to the Executional Framework
• Coach employees by creating a shared understanding about what needs to be achieved and how to execute
• 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 process and systems
• Build revenue and manage budget, including cost controls regarding food, beverage and labor
• Ensure the 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 both labor and food initiatives
• Create value through efficient operations, appropriate cost controls and profit management
• Full compliance with Operational Excellence fundamentals, including 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 but not limited to those relating to safety, health, wage and hour

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

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, 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.