Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Vision Insurance
Job Description
Aramark Healthcare is a leading provider in food and facilities services, dedicated to delivering exceptional dining experiences in healthcare environments. They operate across multiple locations, serving millions of guests every day in 15 countries worldwide. Aramark is committed to quality, innovation, and sustainability, offering a dynamic workplace where employees are encouraged to grow and develop their careers. This commitment is anchored in their mission to do great things for their employees, partners, communities, and the planet, fostering an inclusive environment where equal employment opportunity is upheld. Aramark's focus on service excellence makes them a trusted partner in the healthcare sector, providing tailored dining solutions that meet the unique needs of hospitals and medical facilities.
The Food Service Director position at Community Heart and Vascular Hospital in Indianapolis, IN, is a pivotal management role within Aramark Healthcare. This role is designed for a seasoned professional who will lead and manage dining operations to ensure a high-quality food service experience that aligns with customer tastes and hospital standards. The director will be responsible for overseeing the entire dining service cycle, from menu planning and food production to maintaining safety and sanitation standards. A significant aspect of this role involves staff leadership—mentoring, training, and motivating a diverse team to excel in their roles and contribute effectively to the dining service goals.
Additionally, this position requires strong financial management skills, including budgeting, cost control for food and labor, and revenue growth initiatives. The Food Service Director will work closely with client management to identify needs, maintain productive relationships, and communicate operational progress effectively. They will also ensure compliance with ARAMARK policies and external regulatory standards, including health, safety, and wage regulations.
The successful candidate will need to adapt to evolving job duties, participate in sales processes when necessary, and implement innovative food service plans that support sustainable practices in line with the client’s mission and vision. This role emphasizes operational excellence, requiring an individual who is proactive about maintaining quality, safety, financial performance, and productive client and team relationships. With a focus on continuous improvement and customer satisfaction, the Food Service Director will play a vital role in upholding Aramark's reputation for excellence in healthcare dining services.
The Food Service Director position at Community Heart and Vascular Hospital in Indianapolis, IN, is a pivotal management role within Aramark Healthcare. This role is designed for a seasoned professional who will lead and manage dining operations to ensure a high-quality food service experience that aligns with customer tastes and hospital standards. The director will be responsible for overseeing the entire dining service cycle, from menu planning and food production to maintaining safety and sanitation standards. A significant aspect of this role involves staff leadership—mentoring, training, and motivating a diverse team to excel in their roles and contribute effectively to the dining service goals.
Additionally, this position requires strong financial management skills, including budgeting, cost control for food and labor, and revenue growth initiatives. The Food Service Director will work closely with client management to identify needs, maintain productive relationships, and communicate operational progress effectively. They will also ensure compliance with ARAMARK policies and external regulatory standards, including health, safety, and wage regulations.
The successful candidate will need to adapt to evolving job duties, participate in sales processes when necessary, and implement innovative food service plans that support sustainable practices in line with the client’s mission and vision. This role emphasizes operational excellence, requiring an individual who is proactive about maintaining quality, safety, financial performance, and productive client and team relationships. With a focus on continuous improvement and customer satisfaction, the Food Service Director will play a vital role in upholding Aramark's reputation for excellence in healthcare dining services.
Job Requirements
- 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
- Must have strong communication skills
- Must be able to develop and maintain client and customer relationships
- Must demonstrate excellent customer service skills
- Must maintain effective interdepartmental relationships
- Requires occasional lifting, carrying, pushing and pulling up to 50 lb
- Must be able to stand for extended periods
Job Qualifications
- At least 4 years of experience
- At least 1-3 years of experience in a management role
- Previous experience in food service
- 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
- Ability to lift, carry, push and pull up to 50 lb
- Ability to stand for extended periods of time
Job Duties
- Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
- Ensure food services appropriately connects 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
- Develops 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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