Food Service Director

Aramark Healthcare is a leading provider of food services within the healthcare industry, committed to delivering exceptional dining solutions that meet the diverse needs and tastes of its customers. As part of its operations, Aramark partners with renowned healthcare institutions to manage and enhance food service environments that promote health, satisfaction, and comfort for patients, staff, and visitors alike. One such partnership is with Cleveland Clinic Lutheran Hospital in Cleveland, OH, where Aramark is currently hiring a Food Service Director. This role is a vital management position focused on overseeing and executing dining operations where customers order from a menu of prepared foods. The company emphasizes quality, safety, and customer satisfaction in all its food service operations.

Aramark offers a comprehensive compensation package for the Food Service Director position, with a salaried rate ranging from $80,000 to $90,000 annually. The role comes with a suite of benefits including medical, dental, and vision coverage, work/life resources, retirement savings plans such as a 401(k), and paid time off options including parental leave and disability coverage. Benefits may vary based on location, eligibility, and other criteria, reaffirming Aramark's commitment to supporting its employees’ well-being.

The Food Service Director at Cleveland Clinic Lutheran Hospital will lead, mentor, and develop food service teams to maximize their effectiveness, ensuring that dining operations align with Aramark’s Executional Framework. This includes recruiting, training, and managing performance to create a high-performing team. The role also involves maintaining strict safety and sanitation standards, managing budgets and costs related to food, beverage, and labor, and ensuring financial targets such as labor and food cost percentages are consistently met. The Director will be responsible for client relationship management, achieving operational excellence, and implementing strategic food service plans that support both client satisfaction and business growth.

This leadership position requires not only operational expertise but also a strategic mindset to drive revenue growth, improve quality standards, and innovate food services. The Director will oversee the full range of dining operations, including production, distribution, merchandising, and customer service, while ensuring compliance with all health, safety, and labor regulations. Additional responsibilities include managing front of house operations like cafeteria and residential dining facilities, coordinating inventory, maintaining records for compliance with Aramark and government standards, and participating in contract sales and negotiations. This role demands strong communication skills, effective client rapport, and the ability to foster collaborative work environments to deliver unified food service experiences.