Food Service Operations Director

Aramark is a global leader in providing food service, facilities management, and uniform services to a broad range of industries including education, healthcare, business, sports, and entertainment. With operations across 15 countries and a commitment to service excellence, Aramark is dedicated to creating meaningful impacts for its employees, partners, communities, and the environment. The company prides itself on fostering an inclusive workplace culture that supports equal employment opportunities regardless of race, color, religion, or other protected characteristics. Dedicated to aiding individuals in reaching their full potential, Aramark invests heavily in employee growth and development by offering comprehensive training programs, leadership development, and flexible work options where applicable.

The Food Service Operations Director role at Aramark is a pivotal leadership position responsible for designing and implementing dining solutions that meet diverse customer preferences and requirements. This position requires managing and supervising dining facilities where customers can order from fixed menus, ensuring operations align with corporate strategies and client expectations. The Director leads teams through hiring, mentoring, and performance evaluations, fostering a motivated workforce while maintaining safety and sanitation standards across all food service processes. Financial stewardship is critical, as the role involves overseeing the cost management of food, beverage, and labor expenses while consistently generating and analyzing profit and loss statements to meet budget goals.

This role requires strong collaboration with client decision-makers to understand their needs and maintain robust client and customer relationships, helping to explore options for new products and services that drive sales and customer loyalty. The Director also ensures compliance with Aramark and governmental regulations, particularly those pertaining to safety, health, and work hours. Additional responsibilities include managing front-end dining operations, overseeing food preparation and distribution processes, and implementing operational excellence principles.

The ideal candidate must have a minimum of four years of previous experience, with at least 1-3 years in a management role within the food service industry. A bachelor’s degree or equivalent experience is essential, along with excellent communication skills and the ability to foster meaningful client and team relationships. Physical demands include the ability to stand for extended periods and occasionally handle objects weighing up to 50 lbs. This full-time role offers the opportunity to influence large-scale food service operations within a globally respected organization that values sustainability, innovation, and workforce development.