Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Life insurance
Disability insurance
Job Description
Aramark Student Nutrition is a leading provider of food and nutrition services in the United States, catering to over 350 school districts across the country. As part of Aramark's expansive food service operations, the Student Nutrition division focuses on offering a diverse array of dining solutions tailored to both public and private educational institutions. The dining options span breakfast and lunch programs, after-school snacks, catering services, nutrition education, and retail operations. The company’s mission is to partner with schools to create culinary experiences that not only provide healthy and nutritious meals but also foster student success through enjoyable dining experiences. With a strong emphasis on nutrition and quality, Aramark Student Nutrition aims to positively impact community health and student well-being by ensuring meals meet rigorous dietary standards and taste preferences. More information about Aramark's Student Nutrition food service programs can be found on their official website.
The Food Service Director position at Aramark Student Nutrition is a critical management role responsible for overseeing and executing dining solutions that meet customer needs and preferences. The director manages dining operations in facilities where customers order prepared foods from a menu, ensuring efficiency, quality, and adherence to budgetary guidelines. This role involves leadership responsibilities such as recruiting, mentoring, and developing teams to maximize their contributions and ensure excellent service delivery. The Food Service Director is charged with maintaining safe and sanitary food environments, managing finances including budgets and profit/loss statements, and ensuring compliance with government regulations and company policies.
Key aspects of the role include fostering strong client relationships by communicating operational progress and meeting client expectations, driving financial performance through diligent cost control and revenue generation, and overseeing daily dining operations from production to distribution. The director also ensures compliance with safety and health standards, leads initiatives related to labor and food efficiency, and supports sales growth by identifying opportunities to introduce new products and services. The role also requires managing front-of-house operations within dining facilities and aligning food service plans with the client’s mission and sustainable practices.
Aramark values continuous skill development for its employees and encourages flexibility as job duties may evolve to meet business needs. This position demands strong communication skills, customer service excellence according to Aramark’s standards, and the ability to build effective working relationships across departments to provide a seamless food service experience. Physical requirements include the ability to lift or carry up to 50 pounds and endure extended standing periods.
Overall, this Food Service Director role offers an opportunity to lead a dynamic team within a respected organization that prioritizes nutrition, community impact, and employee growth, making it an essential part of Aramark’s commitment to service excellence and operational excellence in student nutrition.
The Food Service Director position at Aramark Student Nutrition is a critical management role responsible for overseeing and executing dining solutions that meet customer needs and preferences. The director manages dining operations in facilities where customers order prepared foods from a menu, ensuring efficiency, quality, and adherence to budgetary guidelines. This role involves leadership responsibilities such as recruiting, mentoring, and developing teams to maximize their contributions and ensure excellent service delivery. The Food Service Director is charged with maintaining safe and sanitary food environments, managing finances including budgets and profit/loss statements, and ensuring compliance with government regulations and company policies.
Key aspects of the role include fostering strong client relationships by communicating operational progress and meeting client expectations, driving financial performance through diligent cost control and revenue generation, and overseeing daily dining operations from production to distribution. The director also ensures compliance with safety and health standards, leads initiatives related to labor and food efficiency, and supports sales growth by identifying opportunities to introduce new products and services. The role also requires managing front-of-house operations within dining facilities and aligning food service plans with the client’s mission and sustainable practices.
Aramark values continuous skill development for its employees and encourages flexibility as job duties may evolve to meet business needs. This position demands strong communication skills, customer service excellence according to Aramark’s standards, and the ability to build effective working relationships across departments to provide a seamless food service experience. Physical requirements include the ability to lift or carry up to 50 pounds and endure extended standing periods.
Overall, this Food Service Director role offers an opportunity to lead a dynamic team within a respected organization that prioritizes nutrition, community impact, and employee growth, making it an essential part of Aramark’s commitment to service excellence and operational excellence in student nutrition.
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 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 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
- 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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