Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Life insurance
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Rooted in service and fueled by a strong sense of purpose, Aramark strives to make a positive impact on its employees, partners, communities, and the environment. As a company dedicated to equal employment opportunity, Aramark supports a diverse and inclusive workforce where individuals can thrive and grow professionally. The company believes in nurturing careers by developing talents, fueling passions, and empowering continuous growth, making it an ideal place for professionals seeking new challenges and a supportive working environment. More information about working at Aramark can be found on their careers website or social media platforms.
The Food Service Director at Aramark is a key management role focused on developing and executing innovative dining solutions tailored to meet customer preferences and operational needs. This role oversees the management of dining operations where customers order prepared foods from menus, ensuring high standards of quality, safety, and customer service. The Director is responsible for leading and mentoring teams, fostering an engaging and productive work atmosphere, and implementing efficient operational strategies that align with Aramark’s Executional Framework. This includes supervising food production, distribution, and service while maintaining compliance with health and safety regulations. Financial management is a critical aspect of the role, involving budget oversight, cost control, revenue building, and managing profit and loss statements to meet targeted food and labor goals.
In addition to operational leadership, the Food Service Director serves as a vital liaison with clients, maintaining strong relationships by effectively communicating progress and aligning food service plans with client missions and visions, including sustainable practices. The position requires a strategic mindset to identify opportunities for new products and services that support sales growth and client retention. Furthermore, the Director is tasked with recruiting, hiring, training, and retaining a dedicated frontline team, instilling a culture of excellence and recognition.
This role demands hands-on leadership in managing front-of-house dining operations such as cafeterias or residential dining facilities, ensuring seamless service delivery that enhances the customer experience. Aramark encourages employees in this position to embrace ongoing learning and skill development, adapting to changing job demands and contributing positively to both employee and customer satisfaction. The Food Service Director is integral to driving efficient operations, cost controls, and compliance with Aramark’s standards and policies that protect and promote safety and health for all stakeholders involved.
The Food Service Director at Aramark is a key management role focused on developing and executing innovative dining solutions tailored to meet customer preferences and operational needs. This role oversees the management of dining operations where customers order prepared foods from menus, ensuring high standards of quality, safety, and customer service. The Director is responsible for leading and mentoring teams, fostering an engaging and productive work atmosphere, and implementing efficient operational strategies that align with Aramark’s Executional Framework. This includes supervising food production, distribution, and service while maintaining compliance with health and safety regulations. Financial management is a critical aspect of the role, involving budget oversight, cost control, revenue building, and managing profit and loss statements to meet targeted food and labor goals.
In addition to operational leadership, the Food Service Director serves as a vital liaison with clients, maintaining strong relationships by effectively communicating progress and aligning food service plans with client missions and visions, including sustainable practices. The position requires a strategic mindset to identify opportunities for new products and services that support sales growth and client retention. Furthermore, the Director is tasked with recruiting, hiring, training, and retaining a dedicated frontline team, instilling a culture of excellence and recognition.
This role demands hands-on leadership in managing front-of-house dining operations such as cafeterias or residential dining facilities, ensuring seamless service delivery that enhances the customer experience. Aramark encourages employees in this position to embrace ongoing learning and skill development, adapting to changing job demands and contributing positively to both employee and customer satisfaction. The Food Service Director is integral to driving efficient operations, cost controls, and compliance with Aramark’s standards and policies that protect and promote safety and health for all stakeholders involved.
Job Requirements
- At least four years of experience
- One to three years of experience in a management role
- Previous experience in food service
- Bachelor’s degree or equivalent experience
- Strong communication skills
- Ability to develop and maintain effective client and customer rapport
- Ability to demonstrate excellent customer service using company’s standard model
- Ability to maintain effective working relationships across departments
- Ability to lift, carry, push and pull up to 50 pounds
- Ability to stand for extended periods
Job Qualifications
- At least four years of experience
- One to three years of experience in a management role
- Previous experience in food service
- Bachelor’s degree or equivalent experience
- Strong communication skills
- Ability to develop and maintain effective client and customer rapport
- Ability to demonstrate excellent customer service using company’s standard model
- Ability to maintain effective working relationships across departments
- Ability to lift, carry, push and pull up to 50 pounds
- Ability to stand for extended periods
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 ordering, receiving, storing, preparing and serving food products as well as menu planning and development
- Develop operational component forecasts and explain variances
- Ensure sanitation and safety requirements are met
- Coordinate and supervise unit personnel regarding production, merchandising, quality, cost control, labor management and employee training
- Recruit, hire, develop and retain front line team
- Conduct periodic inventory
- Maintain records to comply with company, government and accrediting agency standards
- Interact with client management and maintain effective client and customer relations
- Participate in sales process and contract negotiations
- Look for opportunities to implement new products and services supporting sales growth and client retention
- Manage the front of house dining operation
- Develop and implement food service plans aligned with client mission and vision including sustainable practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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