Director of Operations

Director of OperationsThe 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:LeadershipClient RelationshipFinancial PerformanceProductivityComplianceKey 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 developmentDevelops 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 metCoordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee trainingRecruits, hires, develops and retains front line team.Conducts period inventoryMaintains records to comply with ARAMARK, government and accrediting agency standardsInteracts with Client Management and maintains effective client and customer relations at all levels with client organizationMay participate in sales process and negotiation of contractsLooks for opportunities to implement new products and services which support sales growth and client retentionAdditional 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 practicesQualifications:Requires at least 4 years of experienceRequires at least 1-3 years of experience in a management roleRequires previous experience in food serviceRequires a bachelor's degree or equivalent experienceStrong communication skillsAbility to develop and maintain effective client and customer rapport for mutually beneficial business relationshipsAbility to demonstrate excellent customer service using Aramark's standard modelAbility to maintain an effective working relationship with other departments to a unified food service experience for all customersRequires occasional lifting, carrying, pushing, and pulling up to 50 lb.Must be able to stand for extended periods of time.