Food Service Director - University of Delaware - Caesar Rodney Dining Hall

Aramark is a global leader in food and facilities services, proudly serving millions of guests every day across 15 countries. Rooted in service and united by a purposeful mission, Aramark strives to make a positive impact for employees, clients, communities, and the planet. The company is committed to fostering an inclusive work environment that provides equal employment opportunities free from discrimination based on race, color, religion, gender, and other protected characteristics. With a focus on professional growth, Aramark aims to develop employee talents, fuel their passions, and empower their careers whether they seek new challenges, a sense of belonging, or a dynamic workplace. Discover more about Aramark’s culture and career opportunities through their dedicated career website and social media channels.

The Food Service Director position at Aramark is a vital management role that oversees dining operations where customers order prepared foods from a menu. This role involves developing and executing innovative dining solutions that align with customer preferences and operational goals. The director leads frontline teams by recruiting, mentoring, coaching, and managing performance to maximize engagement and contributions. They ensure safety and sanitation standards are rigorously maintained across all food service activities, connecting these operations to the organization's broader Executional Framework.

In this role, the Food Service Director is responsible for managing financial performance by adopting Aramark's processes and systems, including building revenue, managing budgets, controlling costs related to food, beverage, and labor, and preparing profit and loss statements. They work to achieve food and labor targets and drive productivity through efficient operations and cost control. Compliance with health, safety, wage, and hour regulations is a crucial part of the role, ensuring a safe and healthy environment for clients, customers, and employees.

Additionally, the director establishes operational procedures for ordering, receiving, storing, preparing, and serving food products while overseeing menu planning and development. They coordinate unit personnel with responsibilities that include production, merchandising, quality control, cost control, labor management, and employee training. The role demands strong client relationship skills to identify client needs and maintain effective communication, supporting retention and business growth. They may also participate in the sales process and contract negotiations to further business goals.

This position requires at least four years of experience, including one to three years in management within food service. The ideal candidate will have a bachelor's degree or equivalent experience, exceptional communication skills, and the ability to foster strong client and customer relationships. Physical demands include the ability to lift up to 50 pounds occasionally and stand for extended periods, emphasizing the hands-on nature of the role. Joining Aramark means embracing a commitment to growth, excellence, and service that benefits employees and customers alike.