Food Service Director

Sandy Springs, GA, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Career development opportunities

Employee Discounts

flexible scheduling

Job Description

Aramark is a global leader in food services and facilities management, proudly serving millions of guests daily across 15 countries. With a strong foundation rooted in service and a mission-driven approach, Aramark is committed to excellence, innovation, and sustainability. The company values diversity, equal employment opportunity, and providing a supportive environment that fosters professional growth and development. Aramark’s culture emphasizes community impact, responsible practices, and partnership with clients, employees, and the planet, creating a workplace where talents are nurtured and aspirations are encouraged.

The Food Service Director role at Aramark is a key management position responsible for developing and executing dining solutions tailored to meet diverse customer needs and tastes. This role oversees the entire dining operation, ensuring that prepared food offerings align with both quality standards and customer expectations. As a pivotal leader, the Food Service Director leads teams through recruitment, training, mentoring, and performance management to maximize contribution and deliver outstanding service. This role involves establishing and maintaining safety and sanitation standards, managing budgets and financial performance including P&L statements, and implementing Aramark’s operational frameworks for labor and food initiatives.

Responsibilities extend to client relationship management, effective communication of operational progress, and strategic planning to enhance revenue and control costs related to food, beverage, and labor expenses. The Food Service Director is also involved in sales processes, contract negotiations, and identifying opportunities to introduce innovative products and services to support client retention and business growth. This position demands a commitment to compliance with applicable health, safety, wage, and hour regulations to ensure a safe and healthy environment for customers, clients, and employees.

In addition to overseeing kitchen and production functions, the Food Service Director manages front-of-house operations in dining facilities such as cafeterias or residential dining environments. The role also involves developing food service plans that align with the client’s mission and vision, emphasizing sustainable practices and operational excellence. At Aramark, adaptability and continuous learning are key as job duties may evolve to meet the organization’s commitments. This position offers a dynamic and rewarding opportunity to make a positive impact on both employees and customers while advancing one’s career within a respected global food service company.

Job Requirements

Bachelor's degree or equivalent experience
Minimum 4 years of experience in food service
1-3 years of experience in a management role
Strong communication and interpersonal skills
Physical ability to lift up to 50 lb occasionally
Ability to stand for long periods
Knowledge of food safety and sanitation standards
Proven leadership and team development capabilities
Experience in budget management and financial reporting

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 ensure a unified food service experience
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 explain variances
Ensure requirements for appropriate sanitation and safety levels are met
Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
Recruit, hire, develop and retain frontline team
Conduct period inventory
Maintain records to comply with ARAMARK, government and accrediting agency standards
Interact with Client Management and maintain effective client and customer relations
Participate in sales process and negotiation of contracts
Look for opportunities to implement new products and services which support sales growth and client retention
Manage front of the house of the dining operation, including cafeteria and residential dining facilities
Develop and implement food service plans aligned with the client’s mission and vision, including sustainable practices