Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
career advancement
Job Description
Aramark is a global leader in food services and facilities management, serving millions of guests every day across 15 countries. Rooted in service and united by purpose, Aramark strives to make a positive impact on its employees, partners, communities, and the planet. The company's commitment to diversity and equal employment opportunity ensures an inclusive environment where every employee can thrive and develop their talents. With a strong focus on career development, passion, and professional growth, Aramark offers a fulfilling workplace for individuals seeking new challenges and a sense of belonging.
The Food Service Director is a pivotal management role within Aramark, responsible for overseeing dining operations where customers order prepared foods from a menu. This position emphasizes creating and executing dining solutions that align with customer needs and preferences, ensuring exceptional food quality and service standards. The Food Service Director leads and mentors teams through recruitment, training, performance management, and recognition programs aimed at maximizing employee engagement and contributions. Moreover, this role involves close collaboration with client management to understand specific needs and effectively communicate operational progress.
This leadership role demands strong financial acumen, as the Food Service Director is charged with building revenue, managing budgets, controlling costs related to food, beverage, and labor, and maintaining profit margins through rigorous financial oversight, including P&L statements. The Director is also responsible for implementing Aramark's operational systems and excellence frameworks, ensuring safety and sanitation standards are rigorously met throughout all dining operations.
Additionally, the Food Service Director manages front-of-house dining operations, such as cafeterias or residential dining facilities, and develops sustainable food service plans that align with clients' missions and visions. With responsibilities spanning production, distribution, menu development, inventory control, and compliance with regulatory standards, this role requires a strategic approach to optimize productivity, enhance client satisfaction, and contribute to business growth.
Operating in a dynamic and evolving environment, the Food Service Director must be adaptable and proactive in identifying new products and services that support sales growth and client retention. This role requires standing for extended periods and occasional lifting, emphasizing the physical demands alongside managerial expertise.
Aramark fosters an inclusive, supportive culture where employees are encouraged to continually develop new skills and embrace challenges that enhance service delivery and operational success. The Food Service Director plays a critical role in this mission, leading teams to exceed expectations and create memorable dining experiences that reflect Aramark’s commitment to quality, innovation, and sustainability.
The Food Service Director is a pivotal management role within Aramark, responsible for overseeing dining operations where customers order prepared foods from a menu. This position emphasizes creating and executing dining solutions that align with customer needs and preferences, ensuring exceptional food quality and service standards. The Food Service Director leads and mentors teams through recruitment, training, performance management, and recognition programs aimed at maximizing employee engagement and contributions. Moreover, this role involves close collaboration with client management to understand specific needs and effectively communicate operational progress.
This leadership role demands strong financial acumen, as the Food Service Director is charged with building revenue, managing budgets, controlling costs related to food, beverage, and labor, and maintaining profit margins through rigorous financial oversight, including P&L statements. The Director is also responsible for implementing Aramark's operational systems and excellence frameworks, ensuring safety and sanitation standards are rigorously met throughout all dining operations.
Additionally, the Food Service Director manages front-of-house dining operations, such as cafeterias or residential dining facilities, and develops sustainable food service plans that align with clients' missions and visions. With responsibilities spanning production, distribution, menu development, inventory control, and compliance with regulatory standards, this role requires a strategic approach to optimize productivity, enhance client satisfaction, and contribute to business growth.
Operating in a dynamic and evolving environment, the Food Service Director must be adaptable and proactive in identifying new products and services that support sales growth and client retention. This role requires standing for extended periods and occasional lifting, emphasizing the physical demands alongside managerial expertise.
Aramark fosters an inclusive, supportive culture where employees are encouraged to continually develop new skills and embrace challenges that enhance service delivery and operational success. The Food Service Director plays a critical role in this mission, leading teams to exceed expectations and create memorable dining experiences that reflect Aramark’s commitment to quality, innovation, and sustainability.
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
- Strong communication skills
- Ability to develop and maintain effective client and customer rapport
- Ability to demonstrate excellent customer service using Aramark's standard model
- Ability to maintain an effective working relationship with other departments
- Requires occasional lifting, carrying, pushing and pulling up to 50 lb
- Must be able to stand for extended periods of time
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
- Ability to demonstrate excellent customer service using Aramark's model
- Ability to maintain effective working relationships with other departments
- Ability to lift, carry, push and pull up to 50 lb occasionally
- Ability to stand for extended periods
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 ordering, receiving, storing, preparing and serving food products, as well as menu planning and development
- Develop operational component forecasts and explain variances
- Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
- Recruit, hire, develop and retain front line 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 at all levels
- Participate in sales process and contract negotiations
- Implement new products and services supporting 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 client mission and vision, including sustainable practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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