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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. As a company, Aramark is deeply committed to service and foster a culture centered on doing great things for employees, partners, communities, and the planet. The organization is dedicated to providing equal employment opportunities and embraces diversity and inclusion across all levels. Aramark offers a dynamic and supportive work environment where employees can grow their skills, pursue new challenges, and enjoy a strong sense of belonging. With a focus on community impact, sustainability, and employee development, Aramark remains... Show More
Job Requirements
- Minimum of four years of experience in the food service industry
- Management experience of 1-3 years
- Bachelor’s degree or equivalent
- Strong communication skills
- Ability to foster and preserve client and customer relationships
- Ability to provide excellent customer service
- Competence in collaboration with other units
- Ability to lift, convey, push, and tug loads up to 50 pounds occasionally
- Ability to stand for extended periods
Job Qualifications
- The job calls for a minimum of four years of experience in the industry
- A management background of 1-3 years is required for this position
- This role requires a candidate with past experience in food service
- A bachelor's degree or an analogous level of familiarity is mandatory
- Strong communication skills
- Aptitude in fostering and preserving strong ties with clients and customers to establish mutually beneficial business collaborations
- Ability to display excellent customer service following Aramark's standardized service model
- Competence in maintaining positive collaborations with other units to ensure a unified dining service environment
- Occasional requirement to lift, convey, push, and tug loads weighing up to 50 pounds
- Must be adept at standing for extended periods
Job Duties
- As a management position, the Restaurant Services Director is tasked with developing and executing dining strategies that align with the tastes and needs of customers
- They are responsible for overseeing and managing dining services that provide customers with various cooked meal options
- Supervise, train, motivate, and cultivate teams to enhance their productivity, such as recruiting, evaluating, educating, guiding, and overseeing performance
- Guarantee that the food service execution aligns with the established framework
- Aid your staff by establishing a mutual comprehension of the objectives to be accomplished and the steps needed to reach them
- Encourage a culture of recognition by rewarding employees for their commitments to the company
- Uphold safety and sanitation protocols throughout all procedures
- Recognize customer needs and effectively communicate progress in operations
- Emulate Aramark's practices and systems for improved performance
- Develop income streams and supervise budget planning, emphasizing the regulation of costs related to food, beverages, and workforce management
- Guarantee the precision and sustainable upkeep of P&L statements
- Achieve the set goals for food and personnel performance
- Manage resources judiciously to maintain quality levels and control costs within the prescribed budget boundaries
- Execute and preserve Aramark’s strategy for labor and food ventures
- Boost value through optimizing operations, monitoring costs, and managing profits effectively
- Achieving full conformity with Operational Excellence fundamentals, covering protocols related to food preparation and labor optimization
- Be responsible for directing and overseeing tasks involving food production, delivery, and service
- Ensure that clients, customers, and employees are in a safe and healthy environment at all times
- Ensure compliance with all relevant policies, rules, and regulations, specifically those concerning safety, health, and wage standards
- Create and manage processes and systems for the selection, reception, storage, cooking, presentation, and development of menus for food items
- Create operational component forecasts and elucidate any variances
- Accountable for overseeing accounting tasks related to these components
- Check and enforce sanitation and safety requirements in the designated areas
- Direct and manage unit personnel to ensure efficient production processes, effective merchandising techniques, quality control standards, cost reduction strategies, labor supervision, and employee training activities
- Recruit, employ, foster, and preserve front-line team members
- Perform routine inventory inspections
- Abide by the record-keeping criteria established by ARAMARK, relevant authorities, and accreditation agencies
- Foster partnerships with client executives and sustain beneficial client and customer engagement at every level within the client enterprise
- Is permitted to engage in sales procedures and discussions involving contracts
- Identify opportunities to implement new products and services that can promote sales growth and retain clients
- Lead the front-end operations in the restaurant setting
- Create and implement food service programs that are in line with the client's mission and vision, integrating environmentally-friendly practices
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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