Food Service Director - Charleston Southern Univ - South Carolina

North Charleston, SC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

performance bonuses

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. With a mission rooted in service and a commitment to making a positive impact on communities, partners, employees, and the planet, Aramark specializes in delivering tailored dining and facility solutions that meet diverse client needs. The company values employee growth and development, promoting a work environment fueled by equal employment opportunities and inclusivity, prohibiting discrimination based on diverse characteristics including race, gender, disability, and more. Aramark’s approach combines innovation with operational excellence to ensure meaningful dining experiences and sustainable practices that align with client and community values. This strong foundation empowers employees to pursue careers that enhance their talents, encourage passion, and promote professional growth. Aramark’s food service operations involve a comprehensive system aimed at providing high-quality prepared foods through efficient, client-focused dining services.

The role of Food Service Director at Aramark is a key management position responsible for developing, executing, and overseeing dining services that align with customer needs and company standards. The Director will lead teams engaged in all facets of dining service from procurement, menu planning, to front-of-house operations including cafeterias and residential dining facilities. This position demands a strategic leader who can build and sustain client relationships, mentor and develop staff, and deliver financial oversight to meet budget and revenue goals. The Food Service Director ensures compliance with safety and sanitation protocols while optimizing food service productivity and quality. In addition to managing daily operations, the Director will implement Aramark’s operational frameworks and policies to maintain high performance standards. This role involves balancing cost control measures with customer satisfaction, including achieving food and labor targets and managing P&L statements. The Director also plays a vital role in innovation, identifying opportunities for new products and services that drive client retention and sales growth. Essential to the position is collaboration with internal departments and client management to unify the dining experience and uphold Aramark’s mission of service excellence and sustainability. Overall, this role is designed for an experienced professional with strong leadership abilities, a passion for food service excellence, and commitment to operational and financial success within a dynamic food service environment.

Job Requirements

Bachelor's degree or equivalent experience
Minimum 4 years experience in food service
At least 1-3 years in a management role
Strong communication skills
Ability to manage teams and operations
Knowledge of safety and sanitation standards
Ability to handle physical demands including lifting up to 50 lb and standing for long periods
Customer service orientation
Familiarity with financial management including budget and P&L management

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 provide 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 connect 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 can explain variances
Responsible for components accounting functions
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