Food Service Director

Aramark•Dallas, TX

4d•Onsite

About The Position

Aramark Healthcare+ is seeking a dynamic Food Service Director to lead operations at Methodist Dallas Medical Center in Dallas, TX. This is a leadership role where you will drive the success of dining operations by delivering high-quality, patient-focused food service solutions. The Food Service Director is responsible for overseeing all aspects of dining services, from team leadership and operational excellence to enhancing the overall customer and patient experience. This is a high-impact opportunity for a results-driven leader who thrives in a fast-paced healthcare environment and is passionate about building strong teams, optimizing operations, and creating exceptional dining experiences.

Requirements

Minimum of 5 years of experience as a Food Service Director or in a similar senior leadership role
2–5 years of experience in an acute care hospital setting strongly preferred
Bachelor’s degree in Hospitality Management, Nutrition, Business, or related field or equivalent operational leadership experience
Proven track record of improving patient satisfaction scores through food quality, service execution, and patient experience initiatives
Strong financial acumen, including budgeting, cost control, and oversight of retail and catering operations
Excellent communication and relationship-building skills with clients, hospital stakeholders, and internal teams
Demonstrated ability to lead large, complex teams in a high-volume healthcare or food service environment
Commitment to delivering excellent customer service aligned with Aramark Healthcare standards
Ability to build and maintain strong cross-functional partnerships to ensure a seamless dining experience

Responsibilities

Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
Ensure food services appropriately connect to the Executional Framework
Coach employees by creating a shared understanding of what needs to be achieved and how to execute
Reward and recognize employees
Ensure safety and sanitation standards in all operations
Identify client needs and effectively communicate operational progress
Adopt Aramark processes and systems
Build revenue and manage budget, including cost controls related to food, beverage and labor
Ensure the completion and maintenance of P&L statements
Achieve food and labor targets
Manage resources to ensure quality and cost control within budgetary guidelines
Implement and maintain the Aramark agenda for labor and food initiatives
Create value through efficient operations, appropriate cost controls and profit management
Ensure full compliance with Operational Excellence fundamentals, including food and labor
Direct and oversee operations related to production, distribution and food service
Maintain a safe and healthy environment for clients, customers and employees
Comply with all applicable policies, rules and regulations, including but not limited to safety, health, wage and hour requirements
Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving food-related products, including menu planning and development
Develop operational component forecasts, explain variances, and manage component accounting functions
Ensure sanitation and safety requirements are met in all assigned areas
Coordinate and supervise unit personnel related to production, merchandising, quality, cost control, labor management and employee training
Recruit, hire, develop and retain frontline team members
Conduct periodic inventories
Maintain records to comply with Aramark, government and accrediting agency standards
Interact with client management and maintain effective client and customer relationships at all organizational levels
Participate in the sales process and contract negotiations as applicable
Identify opportunities to implement new products and services that support sales growth and client retention
Manage front-of-house dining operations, including cafeteria and residential dining facilities
Develop and implement food service plans aligned with the client’s mission and vision, including sustainable practices