Food Service Director

Aramark is a global leader in food service, facilities management, and uniform services, operating in 15 countries and serving millions of guests every day. Founded on a strong commitment to service, Aramark strives to foster an inclusive and equitable work environment where employees can thrive while making a positive impact on communities, partners, and the planet. With a career focus that fuels talent development, personal passions, and professional growth, Aramark encourages a sense of belonging and presents new challenges to its workforce. The company embraces diversity and equality, upholding non-discrimination policies to promote an empowering workplace for all individuals regardless of race, color, gender, or other protected characteristics.

The Food Service Director position at Aramark is a pivotal management role responsible for developing and executing innovative dining solutions that effectively meet customer needs and tastes. This role involves oversight and management of dining operations where customers purchase prepared foods from menus. The Food Service Director leads, mentors, and develops teams to maximize their potential, ensuring that employees are fully engaged, trained, and motivated. Leadership duties encompass recruiting, coaching, assessing performance, and recognizing employee contributions, while firmly maintaining safety and sanitation standards.

This role is not only about operational excellence but also about cultivating strong client relationships by identifying client needs and communicating operational progress effectively. Financial accountability is essential as the director adopts Aramark processes and systems to build revenue, manage budgets, control costs for food, beverage, and labor, and maintain P&L statements. The role demands achieving food and labor targets while maintaining resource quality and cost control within budgetary limits.

Productivity is a core focus with responsibilities to implement labor and food initiatives, ensure full compliance with operational fundamentals, and direct food production, distribution, and service operations. Compliance with safety, health, wage, and other regulatory standards is mandatory to maintain a safe and healthy environment for clients, customers, and employees.

Additional responsibilities extend to managing the front of house operations in cafeterias or residential dining facilities, developing sustainable food service plans aligned with client mission and vision, and participating in sales processes and contract negotiations where appropriate. The Food Service Director role represents an exciting opportunity to drive operational success, innovation, and customer satisfaction within one of the world’s most respected food service organizations.