Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Flexible Work Options
Job Description
Aramark is a renowned multinational provider of food service, facilities, and uniform services, dedicated to delivering innovative and sustainable solutions across various sectors including education, healthcare, business, sports, and leisure. With operations spanning 15 countries and serving millions of clients daily, Aramark emphasizes inclusivity, equal opportunity, and a commitment to making a positive impact on the communities it serves. The company is driven by core values of service excellence, teamwork, and a commitment to helping individuals realize their full potential while fostering an equitable workplace.
The Food Service Operations Director at Aramark is a pivotal leadership role aimed at managing and enhancing dining services to meet customer preferences and operational goals. This executive-level position involves the oversight of dining facilities where customers order from set menus, requiring a comprehensive approach to operational strategy, team leadership, client relations, financial management, productivity optimization, and regulatory compliance. The Director ensures that food service operations align with Aramark’s Executional Strategy, promoting safety, sanitation, quality control, and cost efficiency.
In this role, the Director is responsible for cultivating high-performing teams through hiring, mentoring, coaching, and performance evaluation, ensuring employees are motivated and engaged. They will maintain strong client relationships by understanding client needs and communicating operational progress effectively. Financial stewardship is a crucial aspect, involving the implementation of strategies to increase revenue while managing food, beverage, and labor costs within budgetary constraints. The Director also guarantees the accurate production of profit and loss statements and meets specific food and personnel targets.
Operational excellence is achieved by overseeing workforce programs, optimizing food production and distribution processes, and ensuring compliance with safety and health regulations. The Director will lead efforts to innovate menu offerings, enhance service delivery, and expand sales opportunities, collaborating closely with client representatives and participating in contract negotiations when necessary.
This role demands a strategic mindset combined with excellent interpersonal skills to drive Aramark’s food service vision forward, ensuring sustainable operations that reflect client values and support long-term business growth. It offers a dynamic work environment within a company committed to employee development, inclusivity, and community impact.
The Food Service Operations Director at Aramark is a pivotal leadership role aimed at managing and enhancing dining services to meet customer preferences and operational goals. This executive-level position involves the oversight of dining facilities where customers order from set menus, requiring a comprehensive approach to operational strategy, team leadership, client relations, financial management, productivity optimization, and regulatory compliance. The Director ensures that food service operations align with Aramark’s Executional Strategy, promoting safety, sanitation, quality control, and cost efficiency.
In this role, the Director is responsible for cultivating high-performing teams through hiring, mentoring, coaching, and performance evaluation, ensuring employees are motivated and engaged. They will maintain strong client relationships by understanding client needs and communicating operational progress effectively. Financial stewardship is a crucial aspect, involving the implementation of strategies to increase revenue while managing food, beverage, and labor costs within budgetary constraints. The Director also guarantees the accurate production of profit and loss statements and meets specific food and personnel targets.
Operational excellence is achieved by overseeing workforce programs, optimizing food production and distribution processes, and ensuring compliance with safety and health regulations. The Director will lead efforts to innovate menu offerings, enhance service delivery, and expand sales opportunities, collaborating closely with client representatives and participating in contract negotiations when necessary.
This role demands a strategic mindset combined with excellent interpersonal skills to drive Aramark’s food service vision forward, ensuring sustainable operations that reflect client values and support long-term business growth. It offers a dynamic work environment within a company committed to employee development, inclusivity, and community impact.
Job Requirements
- Minimum of four years of previous experience
- 1-3 years of prior experience in a management role
- Prior experience in the food service industry
- Bachelor’s degree or a similar level of expertise
- Strong communication skills
- Competence in nurturing and preserving meaningful connections with clients and customers
- Competence in exhibiting superior customer service following the Aramark standard service model
- Proficiency in sustaining efficient connections with diverse departments
- Willingness to occasionally handle, carry, shove, and tug objects up to 50 lbs in weight
- Ability to stand continuously for extended periods.
Job Qualifications
- Minimum of four years of previous experience
- 1-3 years of prior experience in a management role
- Prior experience in the food service industry
- Bachelor’s degree or a similar level of expertise
- Strong communication skills
- Competence in nurturing and preserving meaningful connections with clients and customers
- Competence in exhibiting superior customer service following the Aramark standard service model
- Proficiency in sustaining efficient connections with diverse departments
- Willingness to occasionally handle, carry, shove, and tug objects up to 50 lbs in weight
- Ability to stand continuously for extended periods.
Job Duties
- Manage, support, collaborate with, and advance teams to increase their input, which includes hiring, evaluating, educating, mentoring, and overseeing performance
- Guarantee that the food service operations are consistent with the Executional Strategy
- Support your team in grasping the objectives that need to be attained and the approaches to be taken through coaching sessions
- Provide incentives for employees to encourage their continued dedication to the organization
- Guarantee the preservation of safety and sanitation criteria in every aspect of the process
- Recognize client necessities and proficiently share updates on operational development
- Incorporate the operational strategies and systems employed by Aramark
- Implement strategies to boost earnings and oversee fiscal frameworks, ensuring effective cost management for food, beverages, and labor expenses
- Confirm the consistent generation and monitoring of P&L statements
- Hit the goals for food and personnel objectives
- Maintain quality and control costs by managing resources effectively within the set budgetary parameters
- Implement and uphold Aramark’s program for workforce and food efforts
- Increase value through streamlined operations, controlled costs, and effective profit supervision
- Ensure comprehensive compliance with the basic principles of Operational Excellence, covering management of food-related activities and labor resources
- Manage and oversee the processes related to manufacturing, distribution, and food provision
- Foster a safe and supportive atmosphere for clients, customers, and employees to interact in
- Adhere to all relevant policies, rules, and regulations, particularly those related to safety, health, and hours of work
- Construct and sustain mechanisms and approaches for the selection, acquisition, storage, cooking, serving, and menu enhancement of comestibles
- Generate operational component forecasts and provide insights on any discrepancies
- Responsible for overseeing accounting functions associated with these components
- Make sure that sanitation and safety protocols are adequately followed in respective zones
- Lead and manage unit staff to coordinate production tasks, merchandise presentation, quality control procedures, cost management protocols, labor oversight, and staff training programs
- Attract, secure, advance, and sustain front-line workforce
- Carry out periodic stock assessments
- Comply with ARAMARK, governmental, and accrediting agency requirements through proper record-keeping
- Interact with client decision-makers and ensure robust client and customer relationships at all echelons of the client institution
- May join in the sales process and talks regarding contracts
- Explore options for introducing new products and services that help in growing sales and retaining a loyal customer base
- Handle the front-end operations of the dining operation
- Develop and execute food service blueprints that are aligned with the client's core principles and aspirations, promoting sustainability.
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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