Overview Job Title: Food Service Director

Read on to fully understand what this job requires in terms of skills and experience If you are a good match, make an application. 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. Base pay range: $90,000.00/yr - $100,000.00/yr 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 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 Develops operational component forecasts and can explain variances; responsible for components accounting functions Ensure sanitation and safety requirements 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 periodic inventory Maintain records to comply with ARAMARK, government and accrediting agency standards Interact with Client Management and maintain effective client and customer relations May participate in sales process and contract negotiation Identify opportunities to implement new products and services to 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, including sustainable practices Qualifications 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 for a unified food service experience Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods Note: Equal employment opportunity statement and broader company information are part of the original posting as provided.

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