Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee recognition programs
opportunities for professional development
Workplace wellness initiatives
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, providing comprehensive solutions to a wide range of industries including healthcare, education, business, and sports and entertainment. With operations in 15 countries, Aramark is committed to creating exceptional experiences for customers and clients through innovation, excellence, and sustainability. The company’s Workplace Experience Group, specifically the Portfolio Group, focuses on delivering seamless experiences from the breakroom to the boardroom by crafting personalized services that cater to each unique business portfolio. This group excels in building partnerships that prioritize convenience, consistency, and excellence, providing infinite solutions through a unified approach.
The Food Service Director position at Aramark is a pivotal management role responsible for overseeing and guiding dining operations that serve prepared foods. This role requires strategic leadership to develop and execute innovative dining solutions that align with customer preferences and organizational goals. The Food Service Director leads teams by recruiting, mentoring, coaching, and managing employee performance to optimize productivity and service quality. They ensure all food service operations adhere to Aramark’s Executional Framework and maintain the highest standards of safety, sanitation, and customer satisfaction. Additionally, the role demands strong financial acumen to manage budgets, control costs related to food, beverage, and labor, and achieve set financial targets including P&L responsibilities. The Director must also forge effective client relationships, ensuring clear communication of operational progress and addressing client needs proactively.
Operational excellence is a core focus of this role. The Food Service Director implements labor and food initiatives, drives value through efficient operations, and ensures full compliance with safety and health regulations. They oversee production, distribution, merchandising, and quality control within the dining facilities, developing food service plans that reflect sustainable practices aligned with the client's mission and vision. The Director is also involved in inventory management, records maintenance, and may participate in sales processes and contract negotiations to support business growth and client retention. This dynamic position requires a leader who is adaptable, client-focused, and committed to fostering a positive work environment where employees are recognized and rewarded for their contributions. Aramark values continuous learning and professional development, ensuring employees have opportunities to grow and make meaningful impacts.
The Food Service Director position at Aramark is a pivotal management role responsible for overseeing and guiding dining operations that serve prepared foods. This role requires strategic leadership to develop and execute innovative dining solutions that align with customer preferences and organizational goals. The Food Service Director leads teams by recruiting, mentoring, coaching, and managing employee performance to optimize productivity and service quality. They ensure all food service operations adhere to Aramark’s Executional Framework and maintain the highest standards of safety, sanitation, and customer satisfaction. Additionally, the role demands strong financial acumen to manage budgets, control costs related to food, beverage, and labor, and achieve set financial targets including P&L responsibilities. The Director must also forge effective client relationships, ensuring clear communication of operational progress and addressing client needs proactively.
Operational excellence is a core focus of this role. The Food Service Director implements labor and food initiatives, drives value through efficient operations, and ensures full compliance with safety and health regulations. They oversee production, distribution, merchandising, and quality control within the dining facilities, developing food service plans that reflect sustainable practices aligned with the client's mission and vision. The Director is also involved in inventory management, records maintenance, and may participate in sales processes and contract negotiations to support business growth and client retention. This dynamic position requires a leader who is adaptable, client-focused, and committed to fostering a positive work environment where employees are recognized and rewarded for their contributions. Aramark values continuous learning and professional development, ensuring employees have opportunities to grow and make meaningful impacts.
Job Requirements
- At least 4 years of experience
- 1-3 years of management experience
- Previous experience in food service
- Bachelor’s degree or equivalent experience
- Strong communication skills
- Ability to build and maintain effective client and customer relationships
- Ability to provide excellent customer service
- Ability to collaborate effectively with other departments
- Ability to lift, carry, push and pull up to 50 lb occasionally
- Ability to stand for long periods
Job 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 to a unified food service experience for all customers
- Requires occasional lifting, carrying, pushing, and pulling up to 50 lb
- Must be able to stand for extended periods of time
Job Duties
- Lead, mentor, engage and develop teams to maximize their contributions
- Ensure food services appropriately connect 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 but not limited to those relating to 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
- Develop 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 met
- Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
- Recruits, hires, develops and retains front line team
- Conducts period inventory
- Maintains records to comply with ARAMARK, government and accrediting agency standards
- Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
- May participate in sales process and negotiation of contracts
- Looks for opportunities to implement new products and services which 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, to include sustainable practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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