Food Service DirectorWorkplace Hospitality builds dining and hospitality programs that work, day after day. Chef-led menus designed around the people and the operational reality of each space. Reliable across locations, consistent across shifts, flexible enough to fit the way your business actually runs. Programs leaders can count on, and employees come back for. Good food. Good people. Done right.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.Compensation: The salaried rate for this position is $75,000.00 to $80,000.00. Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.Job ResponsibilitiesLeadershipLead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performanceEnsure food services appropriately connects to the Executional FrameworkCoach employees by creating a shared understanding about what needs to be achieved and how to executeReward and recognize employeesEnsure safety and sanitation standards in all operationsClient RelationshipIdentify client needs and effectively communicate operational progressFinancial PerformanceAdopt Aramark process and systemsBuild revenue and manage budget, including cost controls regarding food, beverage and laborEnsure the completion and maintenance of P&L statementsAchieve food and labor targetsManage resources to ensure quality and cost control within budgetary guidelinesProductivityImplement and maintain Aramark agenda for both labor and food initiativesCreate value through efficient operations, appropriate cost controls and profit managementFull compliance with Operational Excellence fundamentals, including food and laborComplianceMaintain a safe and healthy environment for clients, customers and employeesComply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hourKey ResponsibilitiesEstablish 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 ResponsibilitiesManage 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 practicesQualificationsRequires 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.
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