Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Aramark is a global leader in food services and facilities management, serving millions of guests daily across 15 countries. Established with a strong commitment to service, Aramark operates under the Workplace Experience Group umbrella, delivering exceptional experiences that range from breakrooms to boardrooms. The Portfolio Group within Aramark provides a specialized suite of dining and service solutions tailored to diverse business portfolios, creating partnerships rooted in convenience, consistency, and excellence. Their mission emphasizes doing great things for their employees, partners, communities, and the planet, ensuring equality and inclusivity in every aspect of their operations. Aramark offers a dynamic work environment where employees are encouraged to develop their talents, pursue new challenges, and grow professionally.
The Food Service Director plays a pivotal management role at Aramark, focusing on designing and implementing dining solutions that meet the unique needs and preferences of customers. This position oversees dining operations where customers select from prepared menu offerings, ensuring that all aspects of food service delivery adhere to high standards of quality, safety, and client satisfaction. Reporting within the framework of Aramark’s Executional Framework, the Food Service Director leads a team responsible for managing front-of-house operations such as cafeterias and residential dining facilities, ensuring seamless service aligned with client goals.
In this capacity, the Food Service Director is responsible for recruiting, mentoring, and coaching staff to maximize their potential and contribution to the team. They play a key role in fostering a positive, motivated workforce with clear performance expectations supported by regular training and recognition programs. The role requires strong leadership to ensure compliance with health and sanitation standards, operational policies, and financial targets including budget management, food and labor cost control, and profit maximization.
Additionally, the Food Service Director manages client relationships by effectively communicating operational progress and identifying client needs to tailor services accordingly. This role also contributes to business growth by participating in sales processes and identifying opportunities for introducing new products and services. Financial responsibilities include maintaining profit and loss statements, achieving food and labor budget targets, and applying Aramark’s processes and systems for efficient operation.
The position requires a strategic mindset with a focus on operational excellence in food production, distribution, merchandising, and quality control. The Food Service Director oversees inventory management, ordering, receiving, and storing food-related products. They ensure all sanitation and safety protocols meet both Aramark and external regulatory standards, creating a safe environment for clients, customers, and employees alike.
Aramark’s culture champions continuous learning and adaptability, recognizing that job duties may evolve as the company aligns with new priorities and client expectations. This pivotal role supports the company’s commitment to sustainable practices and excellence in customer service, offering a rewarding career path for professionals passionate about food service leadership and client engagement.
The Food Service Director plays a pivotal management role at Aramark, focusing on designing and implementing dining solutions that meet the unique needs and preferences of customers. This position oversees dining operations where customers select from prepared menu offerings, ensuring that all aspects of food service delivery adhere to high standards of quality, safety, and client satisfaction. Reporting within the framework of Aramark’s Executional Framework, the Food Service Director leads a team responsible for managing front-of-house operations such as cafeterias and residential dining facilities, ensuring seamless service aligned with client goals.
In this capacity, the Food Service Director is responsible for recruiting, mentoring, and coaching staff to maximize their potential and contribution to the team. They play a key role in fostering a positive, motivated workforce with clear performance expectations supported by regular training and recognition programs. The role requires strong leadership to ensure compliance with health and sanitation standards, operational policies, and financial targets including budget management, food and labor cost control, and profit maximization.
Additionally, the Food Service Director manages client relationships by effectively communicating operational progress and identifying client needs to tailor services accordingly. This role also contributes to business growth by participating in sales processes and identifying opportunities for introducing new products and services. Financial responsibilities include maintaining profit and loss statements, achieving food and labor budget targets, and applying Aramark’s processes and systems for efficient operation.
The position requires a strategic mindset with a focus on operational excellence in food production, distribution, merchandising, and quality control. The Food Service Director oversees inventory management, ordering, receiving, and storing food-related products. They ensure all sanitation and safety protocols meet both Aramark and external regulatory standards, creating a safe environment for clients, customers, and employees alike.
Aramark’s culture champions continuous learning and adaptability, recognizing that job duties may evolve as the company aligns with new priorities and client expectations. This pivotal role supports the company’s commitment to sustainable practices and excellence in customer service, offering a rewarding career path for professionals passionate about food service leadership and client engagement.
Job Requirements
- Requires at least 4 years of experience
- Requires 1 to 3 years of experience in management
- Requires previous food service experience
- Requires bachelor’s degree or equivalent experience
- Strong communication skills
- Ability to develop and maintain effective client and customer rapport
- Ability to demonstrate excellent customer service
- Ability to maintain effective working relationships with other departments
- Requires occasional lifting of up to 50 lb
- Must be able to stand for extended periods
Job Qualifications
- At least 4 years of experience
- 1 to 3 years in a management role
- Previous experience in food service
- Bachelor’s degree or equivalent experience
- Strong communication skills
- Ability to develop and maintain client and customer rapport
- Excellent customer service skills based on Aramark’s standards
- Ability to work effectively with other departments to create a unified food service experience
- Ability to lift, carry, push and pull up to 50 lb
- Ability to stand for extended periods
Job Duties
- Lead, mentor, engage and develop teams to maximize their contributions including recruiting, assessing, training, coaching and managing performance
- Ensure food services appropriately connect to the Executional Framework
- Coach employees by creating a shared understanding of objectives and execution
- Reward and recognize employees
- Ensure safety and sanitation standards in all operations
- Identify client needs and communicate operational progress
- Adopt Aramark processes and systems
- Build revenue and manage budget including food, beverage and labor cost controls
- Ensure completion and maintenance of profit and loss statements
- Achieve food and labor targets
- Manage resources to ensure quality and cost controls within budgetary guidelines
- Implement and maintain labor and food initiatives
- Create value through efficient operations and profit management
- Ensure full compliance with Operational Excellence fundamentals
- Direct and oversee production, distribution and food service operations
- Maintain safe and healthy environments for clients, customers and employees
- Comply with policies, rules and regulations related to safety, health, wage and hour
- Establish and maintain systems for ordering, receiving, storing, preparing and serving food
- Develop operational forecasts and explain variances
- Coordinate and supervise personnel regarding production, merchandising, quality, cost control, labor management, and training
- Recruit, hire, develop and retain front line team
- Conduct period inventory
- Maintain records to comply with standards
- Interact with client management and maintain effective relations
- Participate in sales and contract negotiation
- Manage front of house dining operations
- Develop and implement food service plans aligned with client mission and sustainable practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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