Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Gym membership
Job Description
Aramark is a leading global provider of food and facilities management services, proudly serving millions of guests daily across 15 countries. Rooted in service and united by their mission, Aramark focuses on delivering exceptional experiences by supporting employees, partners, and communities while promoting sustainability and inclusivity. Known for cultivating inclusive workplaces that respect diversity and promote equal employment opportunities, Aramark fosters professional growth and development for every team member. Their commitment to serving communities and supporting their workforce defines their culture and operational approach.
The Food Service Director role at Aramark is a key management position responsible for overseeing and managing dining operations where customers order prepared foods from a menu. This role involves developing and executing innovative dining solutions that meet diverse customer needs, tastes, and preferences while ensuring operational excellence and financial success. The Food Service Director is responsible for leading, mentoring, and developing teams by recruiting, training, coaching, and managing employee performance to maximize their contributions. A crucial part of the role includes maintaining safety and sanitation standards across all food service activities, ensuring compliance with applicable health, safety, wage, and hour regulations.
This leadership position requires building strong client relationships by identifying client needs and effectively communicating operational progress. Financial performance management is vital, including adopting Aramark’s processes and systems to build revenue, control costs related to food, beverage, and labor, and maintain accurate profit and loss statements. The Food Service Director must meet food and labor targets while managing resources to sustain quality and budget adherence.
Operational productivity is a priority, with responsibilities extending to implementing labor and food initiatives to drive both value creation and cost control. The role demands full compliance with Operational Excellence fundamentals, covering all areas of food and labor. Responsibilities also include directing production, distribution, and food service operations, while ensuring client and customer satisfaction through effective management and innovative service offerings.
Moreover, the Food Service Director manages the front-of-house operations in cafeterias or residential dining facilities and develops food service plans aligned with the client’s mission, vision, and sustainable practices. This dynamic role requires flexibility, as duties may evolve in response to operational needs. Joining Aramark in this role means being part of a purpose-driven company focused on empowering employees, enhancing client experiences, and positively impacting communities and the environment.
The Food Service Director role at Aramark is a key management position responsible for overseeing and managing dining operations where customers order prepared foods from a menu. This role involves developing and executing innovative dining solutions that meet diverse customer needs, tastes, and preferences while ensuring operational excellence and financial success. The Food Service Director is responsible for leading, mentoring, and developing teams by recruiting, training, coaching, and managing employee performance to maximize their contributions. A crucial part of the role includes maintaining safety and sanitation standards across all food service activities, ensuring compliance with applicable health, safety, wage, and hour regulations.
This leadership position requires building strong client relationships by identifying client needs and effectively communicating operational progress. Financial performance management is vital, including adopting Aramark’s processes and systems to build revenue, control costs related to food, beverage, and labor, and maintain accurate profit and loss statements. The Food Service Director must meet food and labor targets while managing resources to sustain quality and budget adherence.
Operational productivity is a priority, with responsibilities extending to implementing labor and food initiatives to drive both value creation and cost control. The role demands full compliance with Operational Excellence fundamentals, covering all areas of food and labor. Responsibilities also include directing production, distribution, and food service operations, while ensuring client and customer satisfaction through effective management and innovative service offerings.
Moreover, the Food Service Director manages the front-of-house operations in cafeterias or residential dining facilities and develops food service plans aligned with the client’s mission, vision, and sustainable practices. This dynamic role requires flexibility, as duties may evolve in response to operational needs. Joining Aramark in this role means being part of a purpose-driven company focused on empowering employees, enhancing client experiences, and positively impacting communities and the environment.
Job Requirements
- At least 4 years of experience in food service
- Minimum 1-3 years of management experience in food service or related field
- Bachelor’s degree or equivalent experience
- Strong communication skills
- Ability to develop client and customer relationships
- Ability to provide excellent customer service
- Ability to collaborate cross-departmentally
- Physical ability to lift 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 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
- Develop operational component forecasts and can explain variances
- 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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