Food Service Director

Aramark•Los Angeles, CA

23d•$92,000 - $98,000

About The Position

The Food Service & Hospitality Director is a management position responsible for developing and executing exceptional hospitality, dining, and workplace service solutions that meet customer and client needs. This role oversees all food and beverage operations, including catering, business dining, hospitality services, reception/concierge functions, barista operations, and special events. The Food Service & Hospitality Director is responsible for creating a welcoming, service-driven environment while driving operational excellence, innovation, financial performance, and memorable guest experiences. The successful candidate will demonstrate a strong hospitality mindset, creativity, entrepreneurial thinking, and a passion for developing new service offerings that enhance the client and guest experience.

Requirements

Requires at least 4 years of experience.
Requires at least 1–3 years of experience in a management role.
Requires previous experience in food service, hospitality management, catering, workplace services, hotel operations, or related fields.
Requires a bachelor’s degree or equivalent experience.
Strong communication, interpersonal, and relationship-building skills.
Demonstrated ability to develop and maintain effective client and customer relationships.
Ability to demonstrate exceptional hospitality and customer service using Aramark’s standard model.
Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs.
Must be able to stand for extended periods of time.

Nice To Haves

Experience overseeing reception/concierge services, catering, business dining, event planning, or barista operations preferred.
Proven ability to think creatively, drive innovation, and identify entrepreneurial opportunities that enhance service delivery and customer satisfaction.
Ability to maintain effective partnerships with other departments to create a unified hospitality and workplace experience.

Responsibilities

Recruit, train, coach, and develop front-of-house teams across dining, hospitality, reception/concierge, barista, and catering operations.
Foster a culture of hospitality excellence, accountability, and continuous improvement.
Ensure safety, sanitation, and service standards are consistently maintained.
Oversee reception/concierge services, coffee bars, dining facilities, and catered events to deliver exceptional guest experiences.
Develop and implement service standards aligned with client culture and workplace experience goals.
Champion sustainable practices and drive innovation through creative programming and seasonal initiatives.
Serve as a trusted advisor on food service, hospitality, and event planning.
Build and maintain strong partnerships with client leadership and stakeholders at all levels.
Participate in sales processes and contract negotiations as appropriate.
Manage budgets, P&L statements, and cost controls across food, beverage, labor, and hospitality programs.
Identify entrepreneurial opportunities to expand services, increase revenue, and improve customer engagement.
Plan, coordinate, and execute corporate events, VIP visits, conferences, and business dining experiences.
Manage menu development, event logistics, staffing, and post-event evaluation.
Maintain systems for ordering, receiving, storing, preparing, and serving food products, including menu planning.
Comply with all Aramark, government, and accrediting agency policies, including safety, sanitation, and wage and hour requirements.
Conduct periodic inventories and maintain accurate operational records.
Manage the front-of-house operations, including café dining facility, reception/concierge services, coffee bars, catering, and business dining programs.
Develop and implement food service and hospitality plans aligned with the client's mission, vision, culture, and workplace experience goals.
Lead special projects designed to elevate workplace hospitality and employee experience.
Champion sustainable practices across food service, events, catering, and hospitality operations.
Foster an entrepreneurial mindset by continuously identifying opportunities to enhance services, improve efficiencies, increase participation, and deliver exceptional customer experiences.