About the position
The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. This role oversees and manages dining operations where customers order prepared foods from a menu. The director will lead, mentor, engage, and develop teams to maximize their contributions, which includes recruiting, assessing, training, coaching, and managing performance. Ensuring that food services appropriately connect to the Executional Framework is crucial, as is coaching employees to create a shared understanding of objectives and execution methods. The director will also be responsible for rewarding and recognizing employees while ensuring safety and sanitation standards are upheld in all operations. In terms of client relationships, the Food Service Director will identify client needs and effectively communicate operational progress. Financial performance is another key area of responsibility, where the director will adopt Aramark processes and systems, build revenue, manage budgets, and ensure the completion and maintenance of P&L statements. Achieving food and labor targets while managing resources to ensure quality and cost control within budgetary guidelines is essential. The director will implement and maintain Aramark's agenda for both labor and food initiatives, creating value through efficient operations, appropriate cost controls, and profit management. Full compliance with Operational Excellence fundamentals, including food and labor, is expected. The role also involves directing and overseeing operations related to production, distribution, and food service, while maintaining a safe and healthy environment for clients, customers, and employees. Key responsibilities include establishing and maintaining systems and procedures for ordering, receiving, storing, preparing, and serving food-related products, as well as menu planning and development. The director will develop operational component forecasts, ensure sanitation and safety levels are met, coordinate unit personnel regarding production and quality control, and conduct periodic inventory. Maintaining records to comply with ARAMARK, government, and accrediting agency standards is also part of the role. The director will interact with Client Management and maintain effective client and customer relations at all levels, potentially participating in the sales process and negotiation of contracts. Additionally, the director will look for opportunities to implement new products and services that support sales growth and client retention, while managing the front of the house of the dining operation and developing food service plans aligned with the client's mission and vision, including sustainable practices.
Responsibilities
- 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
- Identify client needs and effectively communicate operational progress
- 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
- 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
- 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
- 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
- Develop operational component forecasts and can explain variances
- Ensure that requirements for appropriate sanitation and safety levels in respective areas are met
- Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
- Recruit, hire, develop and retain front line team
- Conduct period inventory
- Maintain records to comply with ARAMARK, government and accrediting agency standards
- Interact with Client Management and maintain effective client and customer relations at all levels with client organization
- May participate in sales process and negotiation of contracts
- Look 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
Requirements
- 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.
