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
career advancement
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of customers daily across 15 countries. Rooted in a purpose-driven culture, Aramark emphasizes service excellence, sustainability, and community involvement, making it an employer of choice for individuals seeking meaningful and rewarding career opportunities. The company is committed to fostering an inclusive workplace that celebrates diversity and equal opportunity, welcoming employees from all backgrounds to contribute and thrive within their dynamic environment.
The Restaurant Services Director role at Aramark is a key management position responsible for developing and executing comprehensive dining strategies that cater to the preferences and needs of customers. This leadership role requires overseeing a wide array of food service operations, ensuring that meal options meet high-quality standards while aligning with Aramark’s frameworks and sustainability goals. The Director will lead multiple teams, cultivating a culture of motivation, continuous improvement, and recognition to drive productivity and achieve operational excellence.
In this role, the Restaurant Services Director coordinates and supervises the activities of their teams, from recruitment and training to performance evaluations and ongoing development. They ensure compliance with stringent safety and sanitation protocols, maintaining a safe and healthy environment for both customers and employees. The role demands strong financial acumen, involving budget planning, cost control related to food, beverages and workforce management, and overseeing profit and loss statements to meet financial objectives.
Additionally, the Director plays a pivotal role in client engagement by maintaining close communication to understand client needs and provide transparent operational updates. They also identify opportunities for innovation in service offerings to support business growth and client retention. The position requires familiarity with Aramark’s operational excellence standards, including optimizing labor and food costs, and applying efficient merchandise and quality control techniques.
The successful candidate will manage front-end operations in a restaurant setting while developing food service programs aligned with client missions and environmental stewardship. This includes managing menu creation, inventory control, sanitation compliance, and staff leadership to foster a unified and high-performing dining environment.
With a minimum of four years of industry experience and significant leadership exposure, along with a bachelor’s degree or equivalent expertise, the Restaurant Services Director at Aramark must demonstrate exceptional communication skills, client relationship management, and a dedication to outstanding customer service following company standards. Physical demands include occasional lifting of up to 50 pounds and the ability to stand for extended periods.
In summary, this role offers a challenging and rewarding leadership opportunity to influence dining services within a globally recognized company dedicated to sustainability, employee development, and client satisfaction. Aramark’s commitment to training and growth ensures that the successful candidate will have ample resources and support to excel and advance in their career within the organization.
The Restaurant Services Director role at Aramark is a key management position responsible for developing and executing comprehensive dining strategies that cater to the preferences and needs of customers. This leadership role requires overseeing a wide array of food service operations, ensuring that meal options meet high-quality standards while aligning with Aramark’s frameworks and sustainability goals. The Director will lead multiple teams, cultivating a culture of motivation, continuous improvement, and recognition to drive productivity and achieve operational excellence.
In this role, the Restaurant Services Director coordinates and supervises the activities of their teams, from recruitment and training to performance evaluations and ongoing development. They ensure compliance with stringent safety and sanitation protocols, maintaining a safe and healthy environment for both customers and employees. The role demands strong financial acumen, involving budget planning, cost control related to food, beverages and workforce management, and overseeing profit and loss statements to meet financial objectives.
Additionally, the Director plays a pivotal role in client engagement by maintaining close communication to understand client needs and provide transparent operational updates. They also identify opportunities for innovation in service offerings to support business growth and client retention. The position requires familiarity with Aramark’s operational excellence standards, including optimizing labor and food costs, and applying efficient merchandise and quality control techniques.
The successful candidate will manage front-end operations in a restaurant setting while developing food service programs aligned with client missions and environmental stewardship. This includes managing menu creation, inventory control, sanitation compliance, and staff leadership to foster a unified and high-performing dining environment.
With a minimum of four years of industry experience and significant leadership exposure, along with a bachelor’s degree or equivalent expertise, the Restaurant Services Director at Aramark must demonstrate exceptional communication skills, client relationship management, and a dedication to outstanding customer service following company standards. Physical demands include occasional lifting of up to 50 pounds and the ability to stand for extended periods.
In summary, this role offers a challenging and rewarding leadership opportunity to influence dining services within a globally recognized company dedicated to sustainability, employee development, and client satisfaction. Aramark’s commitment to training and growth ensures that the successful candidate will have ample resources and support to excel and advance in their career within the organization.
Job Requirements
- Minimum four years of experience in the food service industry
- 1-3 years of management experience
- Bachelor’s degree or equivalent
- Strong communication skills
- Ability to foster and maintain client and customer relationships
- Skilled in delivering excellent customer service following Aramark standards
- Competent in collaborating with other units for unified dining services
- Occasional lifting of up to 50 pounds
- Ability to stand for extended periods
Job Qualifications
- Minimum four years of experience in the food service industry
- 1-3 years of management experience
- Bachelor’s degree or equivalent
- Experience in food service operations
- Strong communication skills
- Ability to foster and maintain client and customer relationships
- Skilled in delivering excellent customer service following Aramark standards
- Competent in collaborating with other units for unified dining services
- Physical capability to lift up to 50 pounds occasionally
- Ability to stand for extended periods
Job Duties
- Supervise, train, motivate, and cultivate teams to enhance their productivity
- Guarantee that the food service execution aligns with the established framework
- Aid your staff by establishing a mutual comprehension of objectives and steps needed
- Encourage a culture of recognition by rewarding employee commitments
- Uphold safety and sanitation protocols throughout all procedures
- Recognize customer needs and effectively communicate progress
- Develop income streams and supervise budget planning focusing on cost control
- Guarantee accuracy and upkeep of P&L statements
- Manage resources judiciously to maintain quality and control costs
- Execute and preserve Aramark’s strategy for labor and food ventures
- Boost value through optimizing operations, monitoring costs, and managing profits
- Achieve full conformity with Operational Excellence fundamentals
- Direct and oversee tasks related to food production, delivery, and service
- Ensure clients, customers, and employees are in safe and healthy environments
- Comply with policies, rules, and regulations especially safety and wage standards
- Create and manage processes for selection, storage, cooking, presentation, and menu development
- Forecast operational components and oversee accounting tasks
- Enforce sanitation and safety requirements
- Manage unit personnel for production, merchandising, quality control, cost reduction, labor, and training
- Recruit and maintain front-line team members
- Perform routine inventory inspections
- Abide by record-keeping criteria
- Foster partnerships with client executives
- Engage in sales procedures and contract discussions
- Identify opportunities for new products and services
- Lead front-end restaurant operations
- Create and implement aligned food service programs integrating environmentally-friendly practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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