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.

Requirements

• Lead, mentor, engage and develop teams to maximize their contributions
• 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
• Implement and maintain Aramark agenda for both labor and food initiatives
• Create value through efficient operations, appropriate cost controls and profit management
• Maintain a safe and healthy environment for clients, customers and employees
• Comply with all applicable policies, rules and regulations
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products
• Develops operational component forecasts and can explain variances
• 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
• 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