Food Service Director - Dining Services at Palm Beach Atlantic University
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
Job Description
Aramark is a global leader in food services, facilities management, and uniform services recognized for its dedication to quality, innovation, and customer satisfaction. Operating in 15 countries worldwide, Aramark provides comprehensive dining solutions tailored to meet the diverse needs of its clients ranging from educational institutions and healthcare facilities to corporate offices and sports venues. The company is deeply committed to fostering an inclusive work environment where every employee has equal opportunity to contribute, grow, and succeed. Aramark’s mission emphasizes service excellence, sustainability, and community engagement, underscoring its role as a responsible corporate citizen and employer. With a strong focus on professional development, Aramark empowers its workforce to develop talents and provides a platform for career advancement in a dynamic industry.
The Food Service Director role at Aramark is a critical management position focused on overseeing and executing dining operations that align with customer preferences and organizational goals. This role involves comprehensive responsibility for managing dining environments where customers order prepared foods from menus. The Food Service Director leads and mentors teams to maximize their potential through recruitment, training, performance management, and employee recognition. The position requires thoughtful coordination of operational components including production, distribution, food safety, and sanitation to ensure optimal customer satisfaction.
In addition to leadership, the Food Service Director manages client relationships by identifying client needs and effectively communicating operational progress. Fiscal management forms a core aspect of the role, requiring budgeting skills, cost control measures, and adherence to financial targets related to food, beverage, and labor expenses. This role demands proficiency in utilizing Aramark’s proprietary processes and systems to build revenue and maintain profit margins by meeting predetermined food and labor targets. Moreover, the Food Service Director is responsible for implementing operational excellence principles, ensuring compliance with all safety and regulatory standards, and maintaining quality food service delivery.
The role extends to spearheading initiatives that support sustainable food service practices aligned with client missions, as well as managing the front of house operations in cafeteria or residential dining settings. This comprehensive position requires a combination of hands-on management, strategic planning, and client engagement skills to drive success. Aramark values adaptability and a commitment to evolving in response to changing operational needs, offering an environment where employees are encouraged to take initiative and contribute positively to the company’s goals. The Food Service Director thus plays a pivotal role in delivering effective and innovative dining solutions within one of the world’s leading food service companies.
The Food Service Director role at Aramark is a critical management position focused on overseeing and executing dining operations that align with customer preferences and organizational goals. This role involves comprehensive responsibility for managing dining environments where customers order prepared foods from menus. The Food Service Director leads and mentors teams to maximize their potential through recruitment, training, performance management, and employee recognition. The position requires thoughtful coordination of operational components including production, distribution, food safety, and sanitation to ensure optimal customer satisfaction.
In addition to leadership, the Food Service Director manages client relationships by identifying client needs and effectively communicating operational progress. Fiscal management forms a core aspect of the role, requiring budgeting skills, cost control measures, and adherence to financial targets related to food, beverage, and labor expenses. This role demands proficiency in utilizing Aramark’s proprietary processes and systems to build revenue and maintain profit margins by meeting predetermined food and labor targets. Moreover, the Food Service Director is responsible for implementing operational excellence principles, ensuring compliance with all safety and regulatory standards, and maintaining quality food service delivery.
The role extends to spearheading initiatives that support sustainable food service practices aligned with client missions, as well as managing the front of house operations in cafeteria or residential dining settings. This comprehensive position requires a combination of hands-on management, strategic planning, and client engagement skills to drive success. Aramark values adaptability and a commitment to evolving in response to changing operational needs, offering an environment where employees are encouraged to take initiative and contribute positively to the company’s goals. The Food Service Director thus plays a pivotal role in delivering effective and innovative dining solutions within one of the world’s leading food service companies.
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 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
- 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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