Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
career advancement
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, operating in 15 countries worldwide. The company is firmly grounded in service and a collective commitment to creating meaningful impact for its employees, partners, communities, and the environment. Aramark emphasizes equitable employment opportunities and upholds a firm dedication to equal treatment for all individuals, regardless of race, color, religion, nationality, age, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, status as a protected veteran, or any other characteristics protected by law. Their mission is to support employees in reaching their maximum capabilities by offering opportunities for career growth, fostering a supportive community, and creating an exceptional work environment.
The Corporate Dining Director role at Aramark is a critical leadership position responsible for devising and implementing dining solutions tailored to meet customer tastes and requirements. This role involves managing and supervising dining facilities where customers can order meals from a set menu, ensuring a seamless and satisfying dining experience. The Director is tasked with leading teams to enhance productivity, maintaining food safety and sanitation protocols, and ensuring compliance with all relevant regulations and standards. Financial oversight is a key component of this role, requiring the Director to manage budgets related to food services, beverages, and personnel while maximizing profit generation and cost control.
In this role, the Corporate Dining Director will cultivate strong client relationships by understanding client needs and providing operational updates. They will integrate Aramark's operational procedures and structures to align business practices with company standards. The Director is expected to achieve food and labor targets, manage resource allocation efficiently, and uphold operational excellence in food preparation and labor optimization. Additional responsibilities include managing production, distribution, and serving operations, conducting stock checks, maintaining records in compliance with Aramark and government standards, and engaging in sales discussions and contract negotiations to drive growth.
The role also requires overseeing customer-facing areas, implementing food service initiatives consistent with client values and sustainability goals, and fostering productive interdepartmental relationships. The position demands physical capability to lift, convey, push, and tug loads up to 50 pounds and to stand for extended periods. Success in this role requires strong communication skills, the ability to build and maintain effective client and customer relationships, and a commitment to exceptional customer service based on Aramark's service model.
Overall, the Corporate Dining Director position offers an opportunity to lead within a respected global organization dedicated to service excellence, employee development, and community impact, making it a fulfilling and dynamic career choice for experienced food service professionals.
The Corporate Dining Director role at Aramark is a critical leadership position responsible for devising and implementing dining solutions tailored to meet customer tastes and requirements. This role involves managing and supervising dining facilities where customers can order meals from a set menu, ensuring a seamless and satisfying dining experience. The Director is tasked with leading teams to enhance productivity, maintaining food safety and sanitation protocols, and ensuring compliance with all relevant regulations and standards. Financial oversight is a key component of this role, requiring the Director to manage budgets related to food services, beverages, and personnel while maximizing profit generation and cost control.
In this role, the Corporate Dining Director will cultivate strong client relationships by understanding client needs and providing operational updates. They will integrate Aramark's operational procedures and structures to align business practices with company standards. The Director is expected to achieve food and labor targets, manage resource allocation efficiently, and uphold operational excellence in food preparation and labor optimization. Additional responsibilities include managing production, distribution, and serving operations, conducting stock checks, maintaining records in compliance with Aramark and government standards, and engaging in sales discussions and contract negotiations to drive growth.
The role also requires overseeing customer-facing areas, implementing food service initiatives consistent with client values and sustainability goals, and fostering productive interdepartmental relationships. The position demands physical capability to lift, convey, push, and tug loads up to 50 pounds and to stand for extended periods. Success in this role requires strong communication skills, the ability to build and maintain effective client and customer relationships, and a commitment to exceptional customer service based on Aramark's service model.
Overall, the Corporate Dining Director position offers an opportunity to lead within a respected global organization dedicated to service excellence, employee development, and community impact, making it a fulfilling and dynamic career choice for experienced food service professionals.
Job Requirements
- Minimum four years of previous experience
- One to three years of managerial experience
- Previous food service experience
- Bachelor's degree or equivalent experience
- Strong communication skills
- Ability to maintain effective client and customer relationships
- Proficiency in Aramark standard service model
- Physical ability to lift, convey, push, and tug up to 50 pounds
- Ability to stand for long periods
Job Qualifications
- Minimum four years of previous experience
- One to three years of experience in a managerial capacity
- Previous food service work history
- Bachelor's degree or comparable hands-on experience
- Strong communication skills
- Proficiency in establishing and maintaining effective client and customer relationships
- Ability to deliver exceptional customer service using Aramark standard service model
- Skilled in fostering productive interdepartmental relationships
- Comfortable with physical demands including lifting up to 50 pounds and standing for prolonged periods
Job Duties
- Supervise, train, motivate, and cultivate teams to enhance their productivity
- Ensure that the food service provision is in line with the Executional Model
- Empower team members with a shared understanding of objectives and execution methods
- Offer rewards as a form of acknowledgment for employee contributions
- Uphold safety and sanitation protocols
- Recognize client necessities and share operational updates
- Integrate Aramark procedures and structures into business practices
- Enhance profit generation while managing budgetary constraints
- Confirm consistent generation and monitoring of P&L statements
- Achieve food and labor targets
- Supervise resource management for quality assurance and cost control
- Carry out and maintain Aramark’s plan for labor and food programs
- Maximize operational efficiency, control costs, and oversee profits
- Ensure compliance with Operational Excellence fundamentals
- Coordinate production, distribution, and serving of food
- Uphold a healthy and secure setting for clients, customers, and staff
- Ensure adherence to all relevant regulations and laws
- Construct and sustain mechanisms for food selection, acquisition, storage, cooking, serving, and menu enhancement
- Develop operational forecasts and manage accounting tasks
- Guarantee sanitation and safety standards
- Supervise and coordinate unit employees in production, merchandising, quality supervision, cost management, labor administration, and training
- Recruit, employ, foster, and preserve front-line team members
- Implement periodic stock checks
- Maintain records according to Aramark, government, and accrediting standards
- Interact with client leaders to ensure strong relationships
- Engage in sales procedures and contract discussions
- Introduce fresh offerings to drive sales growth and client retention
- Manage customer-facing areas of the restaurant
- Implement food service initiatives consistent with client objectives and sustainability goals
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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