Food Service Director

Aramark is a leading global provider of food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. With a strong focus on service and a unifying purpose, Aramark is dedicated to making a positive impact on its partners, communities, and the planet. The company is committed to fostering an inclusive work environment where every employee enjoys equal opportunities and freedom from discrimination. Aramark emphasizes professional growth, encouraging employees to develop their talents and passions within a dynamic and supportive workplace.

The Food Service & Hospitality Director role at Aramark is a critical management position tasked with overseeing and enhancing all food and beverage operations and hospitality services. This position involves managing diverse operations including catering, business dining, hospitality services, reception and concierge functions, barista operations, and special events. The Director is responsible for creating a warm and service-oriented atmosphere that consistently delivers operational excellence, innovative solutions, strong financial performance, and memorable customer experiences.

This role demands a hospitality mindset combined with creativity, entrepreneurial spirit, and a strong passion for elevating client and guest experiences. The Food Service & Hospitality Director will lead front-of-house teams across multiple service lines, including dining, hospitality, reception, concierge, barista operations, and catering, ensuring all staff are well-trained, coached, and continuously developed. They will foster a culture of hospitality excellence, accountability, and ongoing improvement while maintaining top safety, sanitation, and service standards.

Key responsibilities include overseeing reception and concierge services, coffee bars, dining facilities, and catering events with the goal of delivering exceptional guest experiences aligned with the client’s culture and workplace objectives. The Director will champion sustainable practices and drive innovation through creative programming and seasonal initiatives.

Strong client relationship management is essential, as the Director will act as a trusted advisor for food service, hospitality, and event planning. Building and maintaining solid partnerships with client leadership and stakeholders is crucial. In addition, they will support sales efforts and contract negotiations as appropriate.

Financial oversight is a vital function of this role, including managing budgets, profit and loss statements, and cost controls across all food, beverage, labor, and hospitality programs. The Director will identify entrepreneurial opportunities to expand services, boost revenue, and improve customer engagement.

The role also involves comprehensive event planning, coordinating corporate events, VIP visits, conferences, and business dining. The Director oversees menu development, event logistics, staffing, and conducts post-event evaluations to ensure continuous improvement.

Operational compliance is strictly maintained, with systems in place for ordering, receiving, storing, preparing, and serving food products. The Director ensures adherence to all company, government, and accrediting agency policies covering safety, sanitation, and wage and hour requirements. Regular inventory checks and accurate record-keeping are also part of this responsibility.

Additional duties comprise managing front-of-house operations, developing food service and hospitality plans aligned with client goals, leading projects designed to elevate hospitality and employee experience, and fostering an entrepreneurial culture focused on service enhancement, operational efficiency, and customer satisfaction.

The position offers a competitive salary range of $92,000 to $98,000 annually and includes a comprehensive benefits package featuring medical, dental, vision, retirement savings plans like 401(k), paid time off including parental leave, and disability coverage. Aramark supports employees’ well-being with work/life resources and encourages growth with diverse development opportunities. Benefits vary by location and are subject to eligibility and legal requirements.

This role is ideal for candidates with at least four years of experience, including a minimum of one to three years in a management role within food service, hospitality management, catering, workplace services, hotel operations, or related fields. A bachelor’s degree or equivalent experience is required. The successful candidate will have excellent communication, interpersonal, and relationship-building skills, along with a proven ability to develop effective client relationships and deliver superior guest service using Aramark’s standard model. The role requires the ability to lift up to 50 pounds occasionally and stand for extended periods, supporting the dynamic needs of hospitality operations.