Food Service Director I Monday-Friday !

Job Description

Job Description

About Company:

For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence.

Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.

About the Role:

The Food Service Director I plays a pivotal role in overseeing and managing all aspects of food service operations within a retail trade environment across the United States. This position is responsible for ensuring the delivery of high-quality food products and exceptional customer service while maintaining compliance with health and safety regulations. The role involves strategic planning, budgeting, and resource allocation to optimize operational efficiency and profitability. The Food Service Director I leads and develops a team of food service professionals, fostering a collaborative and productive work environment. Ultimately, this position ensures that all food service activities align with company standards and customer expectations, driving business growth and customer satisfaction.

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
• Minimum of 3 years of experience in food service management, preferably within the retail trade industry.
• Strong knowledge of food safety regulations and health standards (e.g., ServSafe certification).
• Proven experience in budgeting, financial management, and operational planning.
• Excellent leadership and team management skills.

Preferred Qualifications:

• Master’s degree in Hospitality Management, Business Administration, or a related discipline.
• Experience with large-scale food service operations or multi-site management.
• Familiarity with supply chain management and vendor negotiation.
• Proficiency in food service management software and inventory control systems.
• Additional certifications related to food safety, nutrition, or quality assurance.

Responsibilities:

• Manage daily food service operations, including inventory control, food preparation, and quality assurance.
• Develop and implement operational policies and procedures to ensure compliance with health, safety, and sanitation standards.
• Lead, train, and supervise food service staff to maintain high performance and professional development.
• Coordinate with suppliers and vendors to ensure timely procurement of quality food products at competitive prices.
• Prepare and manage budgets, monitor expenses, and analyze financial reports to achieve cost-effective operations.
• Collaborate with marketing and sales teams to develop promotional strategies and enhance customer engagement.
• Conduct regular inspections and audits to maintain food safety standards and regulatory compliance.
• Address customer feedback and resolve issues promptly to maintain high levels of customer satisfaction.

Skills:

The Food Service Director I utilizes strong leadership skills daily to motivate and guide their team toward achieving operational goals and maintaining high service standards. Analytical skills are essential for managing budgets, interpreting financial data, and making informed decisions to optimize profitability. Effective communication skills are used to coordinate with suppliers, staff, and other departments, ensuring smooth operations and alignment with company objectives. Knowledge of food safety and regulatory compliance is applied consistently to uphold health standards and minimize risks. Additionally, problem-solving skills are critical for addressing operational challenges and customer concerns promptly and efficiently.