Dining Experience Director

Chesapeake, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

employee recognition programs

Training and Development

Career advancement opportunities

Job Description

Aramark is a global leader in food service, facilities, and uniform services, operating across 15 countries and serving millions of guests daily. Founded on a service-driven culture, Aramark is committed to delivering meaningful impacts not only for its clients but also for its employees, communities, and the environment. With inclusivity at the forefront, Aramark fosters a diverse workplace where every individual is valued and empowered to contribute fully. The company prides itself on offering various career opportunities, including internships, remote and flexible roles, and comprehensive training and professional development programs to ensure the growth and success of its workforce.

The Dining Experience Director role at Aramark focuses on overseeing all aspects of food service operations, specifically targeting dining locations where guests select prepared menu offerings. This leadership position involves designing and implementing innovative dining programs that not only meet customer preferences and dietary requirements but also elevate the overall guest experience. The Dining Experience Director is charged with managing front-of-house operations, ensuring that every dining experience is seamless, consistent, and aligned with Aramark's high standards of quality and service.

In this role, the director provides strategic leadership by recruiting, training, and developing the food service teams, fostering a motivated and high-performing workforce. There is an emphasis on performance management, employee recognition, and establishing clear goals to drive operational excellence. The director also plays a critical role in client relationship management by identifying client needs, communicating enhancements, and supporting contract-related discussions designed to grow business and strengthen partnerships.

Financial acumen is vital for this position. The Dining Experience Director is responsible for adopting Aramark’s operational systems and best practices to drive revenue growth while meticulously managing budgets, controlling food, beverage, and labor costs, and ensuring accurate profit and loss accounting. Operational efficiency is maintained through rigorous labor planning, food production oversight, and cost control measures that align with Aramark’s Executional Model and Operational Excellence standards.

Compliance and safety are paramount. The Dining Experience Director ensures all food service operations meet safety, health, and sanitation standards, adhering to regulatory policies and labor laws to provide a safe work environment for employees and a secure, healthy atmosphere for customers.

Beyond operational responsibilities, the role demands strategic vision in menu planning, procurement processes, forecasting, and inventory management. The director must also embrace sustainability initiatives and explore opportunities to introduce new products and services that enhance guest satisfaction and support sales growth.

Overall, this position offers a dynamic and rewarding leadership opportunity within one of the world’s leading food service companies. It requires a combination of operational expertise, financial management skills, interpersonal acumen, and a passion for superior dining experiences that make each guest’s visit exceptional.

Job Requirements

Bachelor’s degree or equivalent professional experience
Minimum of four years of relevant experience in food service operations
At least one to three years of leadership or management experience
Proven food service management background
Strong verbal and written communication skills
Demonstrated ability to build and maintain effective client and customer relationships
Commitment to customer service excellence
Ability to collaborate across departments
Physical capability to lift, push, pull, or carry up to 50 pounds
Ability to stand for long periods

Job Qualifications

Minimum of four years of relevant experience in food service operations
At least one to three years of leadership or management experience
Proven background in food service management
Bachelor’s degree or equivalent professional experience required
Strong verbal and written communication skills
Demonstrated ability to build and maintain effective client and customer relationships
Commitment to delivering exceptional customer service
Ability to collaborate across departments to deliver a unified dining experience
Ability to lift, push, pull, or carry items weighing up to 50 pounds
Ability to stand for extended periods as required

Job Duties

Provide leadership, direction, motivation, and development for teams including recruiting, evaluating, training, coaching, and performance management
Ensure food service operations align with the established Executional Model
Support staff by establishing clear expectations and shared understanding of goals and execution strategies
Implement recognition programs that reward employee contributions and performance
Ensure consistent compliance with safety and sanitation standards across all operations
Identify client needs and effectively communicate operational enhancements and growth initiatives
Adopt and implement Aramark operational systems and best practices
Drive revenue growth while managing budgets with a focus on controlling food, beverage, and labor costs
Ensure accurate and ongoing preparation of profit and loss statements
Achieve established food cost and labor performance targets
Allocate resources efficiently to maintain service quality while adhering to budget constraints
Execute and sustain Aramark strategies for labor planning and culinary initiatives
Create value through operational efficiency, cost control, and effective profit management
Maintain full compliance with Operational Excellence standards including food service delivery and labor utilization
Oversee all activities related to food production, distribution, and service
Promote a safe and healthy environment for clients, customers, and employees
Ensure compliance with all applicable policies, procedures, and regulations including safety, health, and labor laws
Develop and maintain systems for food procurement, receiving, storage, preparation, service, and menu planning
Prepare operational forecasts, analyze variances, and manage associated accounting responsibilities
Monitor and enforce sanitation and safety standards within assigned areas
Lead unit staff in production management, merchandising, quality assurance, cost controls, labor oversight, and training programs
Recruit, hire, train, and retain front-line employees
Conduct scheduled inventory counts
Maintain accurate documentation in accordance with Aramark standards, government regulations, and accrediting agencies
Build and sustain strong relationships with client leadership and maintain positive client and customer engagement at all organizational levels
Participate in sales initiatives and contract-related discussions as needed
Identify opportunities to introduce new products and services that drive sales growth and customer retention
Oversee front-of-house dining operations
Develop and implement food service strategies aligned with client objectives and values including sustainability initiatives